Wanton Mee

Wanton mee comes in many styles. Our version is pretty close to Singapore’s Pontian chain.
Each of the wantons are filled with whole prawns, and noodles coated with aromatic pork lard. It’s a simple yet satisfying meal on its own.
Try making this for your family, as you would never get such big wantons outside and making your own wanton mee gives you special bragging rights!

#themeatmensg #simple #delicious #wantonmee #noodles #shiok

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Adjust Servings
4bundles wanton egg noodles
200g chye sim
300g char siew slices
Wanton noodle Seasoning per wanton noodle:
½tbsp dark soya sauce
1tbsp light soya sauce
2tsp oyster sauce
1tbsp lard
1tsp crispy lard
2tbsp soup stock (optional)
Wanton Filling
500g prawns (peeled and deveined)
250g minced pork
100g wanton skins
1stalk spring onion (chopped)
1tbsp ginger juice
½tsp sesame oil
2tsp Shaoxing wine
½tsp salt
1tsp sugar
2tsp light soya sauce
¼tsp pepper
30pieces round wanton wrappers



Clean and cut Chye Sim.
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Place 250g minced pork and mix in spring onion, 1 tbsp ginger juice, ½ tsp sesame oil, 2 tsp Shaoxing wine, 1/2 tsp salt, 1 tsp sugar, 2 tsp light soya sauce and ¼ tsp pepper.
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Once its well mix, stir in the prawns.
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Wrap each wanton wrapper with one prawns and 1 tsp minced meat mixture.
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Blanch chye sim in salted water, and 1 tbsp oil 1 minute. Drain and set aside.
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Bring a pot of water to boil.
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Add the wantons to the boiling water, cook wantons for 5 minutes or until they start float. Drain and set aside
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In a noodle bowl, mix well ½ tbsp dark soya sauce, 1 tbsp light soya sauce, 2 tsp oyster sauce, 1 tbsp lard and 2 tbsp soup stock (optional)
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In a fresh pot of water, cook the wanton noodles till al dente, about 2 minutes.
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Refresh it in a bowl of cold water.
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Plunge it back into the hot water to warm up. Strain and toss excess water off.
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Tumble it in the bowl with the prepared mixed seasoning.
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Give it a good mix, making sure each strand of noodle is coated with the delicious sauce.
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Add char siew slices, prawn wantons and blanched chye sim.
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Serve immediately with your favourite pickled green chilies and crispy lard.
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