PenangTime.com: Recipe Guide
WANTAN MEE
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- For the Wontons:
- 100g minced pork
- 50g shrimp (chopped)
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- a dash of white pepper
- 1 packet wonton wrappers.
- For the Noodles:
- 300g fresh egg noodles
- 100g char siu (barbecued pork) sliced
- a handful of choy sum (leafy greens).
- For the Sauce (Dry Version):
- 2 tbsp dark soy sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Make the Wontons: In a bowl, mix the minced pork, chopped shrimp, soy sauce, sesame oil, and white pepper. Place a small amount of filling onto each wonton wrapper, fold, and seal.
- Cook the Wontons: Boil the wontons in a pot of water until they float to the surface. Remove and set aside.
- Cook the Noodles & Greens: In the same pot of boiling water, cook the egg noodles until al dente. Blanch the choy sum for a minute.
- Prepare the Sauce: In a serving bowl, mix all the sauce ingredients for the dry version.
- Assemble: Add the cooked noodles to the bowl with the sauce and toss well.
- Serve: Top with sliced char siu, blanched choy sum, and boiled wontons. It can also be served in a clear broth for a soup version.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- For springy noodles, rinse them in cold water immediately after cooking, then briefly dip them back into hot water.
- The sauce for the dry version can be adjusted to your preferred level of saltiness and sweetness.
- Making your own char siu will elevate the dish.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Wantan Mee in Penang and compare flavour profiles.