Wonton noodles
Wonton Noodles[edit | edit source]
Wonton noodles is a popular noodle dish in Chinese cuisine that is commonly found in Hong Kong, Malaysia, Singapore, and Thailand. The dish typically consists of egg noodles served with wonton dumplings, which are filled with pork and/or shrimp.
History[edit | edit source]
Wonton noodles originated in Guangdong province, China, and have become a staple in many Southeast Asian countries. The dish was brought to Hong Kong by immigrants and has since evolved into various regional versions.
Preparation[edit | edit source]
Noodles[edit | edit source]
The noodles used in wonton noodles are typically thin, yellow egg noodles. They are cooked until al dente and can be served either in a soup or "dry" with a separate bowl of soup.
Wontons[edit | edit source]
Wontons are small dumplings filled with a mixture of minced pork and shrimp, seasoned with soy sauce, sesame oil, and other ingredients. The wontons are boiled until cooked through and are served with the noodles.
Broth[edit | edit source]
The broth for wonton noodles is typically made from pork bones, dried shrimp, and dried flounder, giving it a rich and savory flavor.
Regional Variations[edit | edit source]
Hong Kong[edit | edit source]
In Hong Kong, wonton noodles are often served in a hot broth with leafy vegetables and garnished with scallions. The dish is known for its delicate wontons and flavorful broth.
Malaysia and Singapore[edit | edit source]
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In Malaysia and Singapore, wonton noodles are commonly served "dry," with the noodles tossed in a dark soy sauce mixture and accompanied by a bowl of soup. The dish is often garnished with char siu (barbecued pork) and choy sum.
Thailand[edit | edit source]
In Thailand, wonton noodles are known as "bami mu daeng kiao" and are typically served with red pork, wontons, and a variety of condiments such as chili vinegar and fish sauce.
Vietnam[edit | edit source]
In Vietnam, the dish is called "mì vằn thắn" and is often served with a variety of toppings, including pork liver, shrimp, and quail eggs. The broth is typically lighter and more aromatic.
Related Pages[edit | edit source]
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