How to Cook Wantan Mee with Chicken Char Siew and Sui Gow

A typical Malaysian breakfast dish, stir-fried noodles are coated in a sticky sauce and served with steamed greens, a side of wontons (Wantans) and barbecued pork or chicken (Char Siew).

Wantan Mee aka Wonton Noodles


  • 500 g fresh, thin wonton noodles
  • 2 bunches flowering Choy Sum, cut into 5 cm lengths

For Wonton Mee Sauce (This recipe is adapted from my good friend and fellow Serembanian Lily Ng’s blog) –

  • 2 Tbsp minced garlic
  • 250 ml vegetable oil
  • 50 ml soya sauce
  • 50 ml sesame oil
  • 50 ml thick soya sauce (kicap pekat)
  • 200 ml oyster sauce
  • 200 ml abalone sauce
  • 1 ½ tsp white pepper
  • 50 mL water


1) Fry garlic in oil until just brown. Strain and discard garlic, reserving oil.
2) In a heavy-based saucepan combine garlic oil with remaining sauce ingredients and simmer until chicken stock granules are dissolved. Set aside to cool.
3) Bring a large pot of water to a boil:
– Blanch Choy Sum for about 10 seconds and set aside.
– In batches, blanch noodles for about a minute, remove with strainer and run under cold water for 3 seconds. Quickly dip noodles back into the boiling water for 3 seconds then drain.
4) Toss noodles with a couple Tbsp of sauce and place on a plate. Repeat with remaining noodles.
5) Serve with the blanched Choy Sum, Chicken & Prawn Wontons and Chicken Char Siew.

Chicken Char Siew

Chicken & Prawn Wonton with Dry-style Noodles


  • 200 g chicken, minced
  • 200 g banana prawns, peeled & minced
  • 8 water chestnuts, minced
  • 1 stalk spring onion, sliced
  • 2 Tbsp packaged fried onion
  • ½ tsp chicken stock granules, crumbled
  • 1 ½ tsp sesame oil
  • ½ tsp pepper
  • 1 pack of 50 wonton skins
  • 1 Tbsp sesame oil, extra


1) Combine all filling ingredients, chicken through pepper, in a bowl and mix well.
2) Place 1 heaped tsp filling in the middle of a wonton skin, gather the edges and scrunch up to make moneybags. Pinch well to seal filling inside.
3) Place on a tray lined with greaseproof paper, keeping wontons separate or they will stick together.
4) Bring water to a boil in a large saucepan. Poach wontons in batches until they float to the top, about 3 minutes. Remove with a slotted spoon, drizzle with sesame oil and serve with Wantan Mee noodles.

Tip: Wonton skins are square, not round, and available in the refrigerated section of Asian grocery stores.

Wonton Mee

Chicken Char Siew


  • 500 g chicken thigh fillets
  • 160 g (½ cup) hoisin sauce
  • 120 g (1/3 cup) sugar
  • 2 Tbsp each light soy sauce and Shaoxing wine
  • ½ tsp five-spice powder
  • Few drops of red food colouring (optional)
  • Large pinch of white pepper


1) Mix all ingredients together and bake in oven 180°C for 1 hour, covered.
2) Then, cook for another 10 minutes uncovered.
3) Serve with your wonton noodles or wantan mee.

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