Home-made Wan Ton Mee (Halal Version)

Sometimes, when you are at the hawker centre, and you have ordered a plate of wan ton mee, there is so much noodles, but not enough wan ton. So we end up, ordering an extra plate of soup. And then, we look for fried wan ton.
So why go through all that heart-ache, make you own. It is healthy, pork free (for those who don't take pork) and you can have as many wan tons as you like.

Making the wan tons

Wan ton fillings

To make wan tons, I used minced chicken, prawns and the black fungus (a type of mushroom). Of course, you can add on any type of veges, like carrots or water chestnut...etc. Marinate it with egg and corn flour. I chose to boil some and fry some wan tons. Wan  ton is fun to make, and I got my son involved in the process. It could be a fun filled weekend activity with the kids, a plus point!!



The soup is prepared with chicken bones, a little garlic and ginger and seasoning.

Wan Ton Noodles

Prepare a pot of hot, boiling water and a pot of warm water. Dip the noodles into hot water about2-3 mins into hot water, and then transfer to warm water, and then back to the hot water for a couple of seconds. I was told that is actually clearing the alkaline in the noodle, and some how that’s make the noodle even more crunchy when consume.

For seasoning, I used sesame oil flavoured with garlic/ginger, thick soya sauce, soya sauce and fish sauce (my secret add on-opps, no longer a secret). And dont forget to add some soup in too.

 Then assemble as many wan tons as you like..yipee...mustard leaves (sawi) and garnish with spring onion. Serve with cut chillies in soya sauce and bowl of soup.

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