Although a little laborious to make, this wanton mee is worth it when you want the authentic flavours without the usual oil and grease.
WANTONS (makes 12)
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.