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
To prepare dumplings, combine pork, sauces, pepper and corn starch.
Place 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.
Bring 2 litres water to boil. Once boiling, add dumplings in batches and cook for 3 mins per batch. Drain well.
To 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.
In a separate bowl, combine mushroom and seasoning sauce. Portion into 4 plates.
Cook 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.