As a Chinese born and grew up in northern part of China, I’m very familiar with noodles. Yet, its very difficult for me to cook southern pattern noodles well, like rice noodle, Hokkien mee. I tried wanton noodles before and it didn’t turn out well. I guess the main reason is that I didn’t pay much attention to the difference between southern noodles and northern noodles. Northern noodles are more hard and thicker. They need more time to be cooked. That is completely different from southern ones.

I corrected my way of cooking wanton noodle this time.

Noodle was bought from supermarket and so was the wanton wrap.

1. Prepare the wanton filling:

Minced pork (100g), some shrimps ( around 10), 1 stalk spring onion, 1 small slice ginger, 3-4 water chestnut. Chop them together and let them be sticky to each other.

Put chopped pork and shrimp in a bowl. Mix in several whole shrimps. Add in 2 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp oyster sauce, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp sugar, 2 tsp sesame oil. Mix all well.

Put one spoonful filling in the middle of the wanton wrap. Then pinch the edges. If the wrap is easily to open up. You can dip your finger in water and brush the edge before pinch.

2. Boil a big pot of water. Add in one pinch of salt. Boil wantons for 5-8 mins. Then drain them.

3. Blanch noodles in the boiling water for 2 mins. Then soak them in cold water. In the boiling water for another minute. In the cold water again. And drain at last.

4. Put bai Choy in boiling water for 2 mins. And drain them.

5. In the plate, add in 1 tablespoon light soy sauce, 1 tsp dark soy sauce, 2 tsp oyster sauce, 2 tsp wanton Soup stock. Mix well.

6. Put drained noodle in the plate. Have a good mix with sauce.

7. Side the dish with wantons, bai choy and char siew. (I cooked dark sauce pork belly instead). Recipe:

https://foodrecipe33.com/2016/09/08/braised-pork-in-brown-sauce/

My husband loved it very much. He suggested me to open a small restaurant some day after I retire or if I don’t want to continue doing my current work. 🙂