Ingredients
Scale
Sauce:
- 1 tbsp dark caramel
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp YumYum umami seasoning (or MSG)
- 1 tbsp onion oil
- 1 tsp sugar
- 2 tbsp crispy shallots
Noodles & Toppings:
- 1 packet wantan mee noodles
- 2 tbsp crispy pork lard
- 150 g char siu pork, sliced (or your choice of protein)
- 6 fried wontons
- 2 green chillies, thinly sliced
Instructions
- In a large serving bowl, combine the dark caramel, soy sauce, oyster sauce, sesame oil, umami seasoning, onion oil, sugar and crispy shallots. Mix well and set aside.
- Bring a pot of water to a boil and cook the wantan mee noodles according to the packet instructions. Drain, reserving 2 tablespoons of the noodle cooking water.
- Add the drained noodles and the reserved noodle water to the sauce. Toss until every strand is glossy and evenly coated.
- Heat oil in a wok over high heat and fry the wontons until golden brown and crisp. Remove and drain well.
- Divide the noodles between serving bowls. Top with the crispy pork lard, then arrange the sliced char siu over the top.
- Add the fried wontons and finish with the sliced green chillies. Toss everything together and serve immediately.
Notes
Reserve a little more noodle water if your sauce looks tight — you want it glossy, not gluey. For the best texture, toss the noodles the moment they are drained so the residual heat loosens the sauce. Swap the char siu for roast duck, poached chicken or prawns if you like.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Noodles
- Method: Boiling
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 bowl