Wanton Mee

Wanton Mee

Although a little laborious to make, this wanton mee is worth it when you want the authentic flavours without the usual oil and grease.


200 g fresh spinach noodles

300 g chye sim, cut into 3 cm, boil for 15 secs and drain

WANTONS (makes 12)

120 g minced pork/chicken

1 tsp oyster sauce

¼ tsp dark soy sauce

½ tsp light soy sauce

½ tsp ground white pepper

½ tbsp corn starch

12 fresh wanton sheets

1 egg, beat lightly


½ tbsp corn oil

2 cloves garlic, crush

6 dried Shiitake mushrooms, soak for 1 hour, remove stems, slice thinly

1½ cups water

1½ tbsps oyster sauce

2 tsps light soy sauce

1 tsp chicken seasoning powder

2 tbsps corn flour stir into 2 tsps water to make a paste


½ tbsp dark soy sauce

2 tsps oil

1½ tsps sesame oil

1 tsp sugar


1To prepare dumplings, combine pork, sauces, pepper and corn starch.

2Place ½ tsp of seasoned pork in the centre of 1 wanton sheet. Wet edges of the sheet with egg then fold in half, pressing down on edges to lightly seal.

3Bring 2 litres water to boil. Once boiling, add dumplings in batches and cook for 3 mins per batch. Drain well.

4To prepare mushroom sauce, heat oil in a pan over medium fire. Stir-fry garlic and mushrooms for 1 min. Add water, sauces and seasoning powder. Bring to boil and cook for 3 mins. Cover pan with lid and cook over low fire for 15 mins. Pour in corn starch mix, stirring the sauce until it thickens slightly.

5In a separate bowl, combine mushroom and seasoning sauce. Portion into 4 plates.

6Cook fresh spinach noodles in boiling water for 6 mins. Drain well and divide equally among the prepared serving plates. Toss to mix well. Serve with chye sim and wantons.