How to Cook Wonton Noodles – Malaysia Kitchen S1E1 Recipe

Ever since the new cooking show, Malaysia Kitchen, started airing on Channel 7TWO (I’m in 5 of the 10 episodes), I’ve been getting requests for the recipes used in my segments.


While they’ve previously been shared in various forms on my website, I figure this is a good excuse to republish them in the context of the show.

In case you missed it, here’s the link to the episode on 7PLUS – (the show will only be online for a month from the air date, so catch it while you can).

Here’s my Wonton Noodles with Chicken & Prawn Dumplings (Sui Gow or Wontons) recipe from Episode 1 –

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 & 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 *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.


If you came to the party late and episode is no longer on 7PLUS, I’ve made this dish in a past Live Broadcast, so here it is in all its unedited glory –


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