We've gone crazy rushing for the August deadline, so right now everything pretty much took a second place. Why did I sign up for this in the beginning? Thesis writing is so stressful! Thankfully, cooking and eating is still comforting so, I still cook every so often. A friend who just came back from her hometown in Bentong gave use wantan wrappers and wantan noodles, so went to the market and bought the rest of the ingredients for cooking wantan mee at home. The char siew was bought from the charsiew rice seller, as I don't think I will be able to roast a slab of charsiew in a short notice.
Wrapping wantans in front of the computer while watching my latest craze: The Korean variety show, Runningman (I always rooted for Yooruce Willis!). The green flecks in the minced pork were chopped mustard green stems, not spring onions.
My wantan mee assembly line: mustard greens, noodles and wantans. I stood in front of the ingredients and felt like a wantan mee seller.
Homecooked Wantan Mee 云吞面
For the wantan
250 - 300 grams minced pork
5-6 3 inches mustard green stalks (sawi), chopped finely
1 tablespoon light soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon white pepper powder
A pinch of salt
Optional: prawns, either chopped of whole
For the noodle sauce
1 1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon fried onion oil
Blanched mustard green
Chopped spring onion
3 clusters of wantan nooodles
- Mix the ingredients for wantan evenly. Wrap with wantan wrappers. Extra wantan can be kept in fridge.
- In a pot, boil 2l water until water is rapidly boiling. At the same time, mix the noodle sauce in a huge bowl to prepare for tossing.
- In the meantime, prepare a bowl of ice water.
- Put noodles in a strainer and blanch noodles in boiling water.
- Strain the noodles and dunk in ice water.
- Toss noodles in the prepared sauce until evenly coated.
- Cook wantan in boiling water until cooked through.
- Garnish the tossed noodles with wantan, charsiew, mustard greens and chopped spring onion. Drizzle on fried onion oil, if available.