Fact-checked by Grok 2 weeks ago

Wonton noodles

Wonton noodles, known in Cantonese as yun tun min, is a classic dish featuring chewy egg noodles paired with wonton dumplings—small parcels of seasoned pork and shrimp wrapped in thin wheat dough—typically served in a light, savory broth or dry-tossed with soy-based sauce, garnished with char siu pork, bok choy, and pickled chilies.^[1]^[2] Originating from Cantonese cuisine in Guangzhou, China, the dish's components draw from ancient Chinese traditions, with wontons first documented during the Western Han Dynasty (206 BC–9 AD) as simple boiled dumplings called huntun, later refined in southern China with seafood influences.^[1] Post-World War II migration popularized it in Hong Kong, where street vendors elevated it to iconic status, earning Michelin recognition for shops like Mak's Noodle and Ho Hung Kee.^[1] In preparation, the wonton filling is hand-minced for texture, combining lean pork, pork fat, shrimp, egg, and seasonings like white pepper, then simmered briefly in a broth made from pork bones, dried flounder, and shrimp shells for depth of flavor; the alkaline egg noodles provide a signature springiness when blanched.^[1] Variations abound across Southeast Asia, such as soup-based versions in Singapore or fried wontons in Indonesia, reflecting Chinese diaspora adaptations while preserving core elements of balance and freshness.^[2]

History and origins

Ancient roots

The origins of wontons can be traced to northern China during the Han Dynasty (206 BCE–220 CE), where they emerged as simple boiled dumplings known as "huntun," prepared primarily as offerings to ancestral spirits or the deceased in sacrificial rituals.^[3]^[4] These early versions were basic, featuring thin wheat wrappers filled with minced meat or vegetables, reflecting the period's rudimentary culinary practices centered on wheat-based foods in the northern regions.^[5] During the Tang Dynasty (618–907 CE), the term "húntún" (餛飩) became established, derived from concepts of primordial chaos or "swallowing clouds" to evoke the dumplings' irregular, cloud-like shape before boiling.^[6]^[7] Archaeological evidence supports this evolution, with excavations at the Astana Tombs in Turpan, Xinjiang, yielding around 20 well-preserved dumplings from the Tang period, stored in ceramic or wooden vessels near the deceased; these artifacts, including dough remnants and simple preparation tools like mortars, demonstrate the dumplings' resemblance to modern wontons in form and function, preserved by the arid climate.^[8] By the Song Dynasty (960–1279 CE), wheat cultivation had expanded southward, and noodle varieties proliferated due to enhanced milling techniques and trade influences along the Silk Road, which introduced superior strains and methods from Central Asia.^[9]^[10]^[11] Wontons and noodles were established elements in Chinese cuisine by this time, though their combination into the specific dish of wonton noodles developed later.

Development in Cantonese cuisine

Wonton noodles emerged in Guangdong province during the Qing Dynasty (1644–1912 CE), where wontons were increasingly paired with egg noodles to form a complete dish, particularly favored among the merchant classes for its portability and nourishing qualities during trade activities.^[12]^[13] During Hong Kong's colonial era from the 1840s onward, the dish gained traction through street vendors who adapted it for local affordability, incorporating accessible fillings like pork and seafood such as shrimp to appeal to working-class residents and expatriates.^[12]^[14] Following World War II, waves of Cantonese chefs migrated to Southeast Asia and the West, contributing to the dish's commercialization as they established eateries abroad that popularized the Cantonese style. In Hong Kong, the 1950s saw cha chaan teng cafes standardize the recipe, blending traditional elements with quick-service formats to meet postwar urban demand.^[15]^[14] Early 20th-century documentation in Guangzhou cookbooks from the 1920s highlighted techniques like the use of alkaline water in noodle preparation, which enhanced texture and chewiness, solidifying the dish's signature characteristics in Cantonese culinary texts.^[16]^[17]

Description and ingredients

The noodles

Wonton noodles, known as yun tun min in Cantonese, are fresh egg noodles central to the dish, serving as the primary carbohydrate base that provides structure and chewiness when paired briefly with wontons and broth.^[18] They are typically made from wheat flour, eggs (often duck or chicken), and alkaline water (kansui), a solution of potassium carbonate and sodium carbonate that imparts a distinctive yellow hue and enhances elasticity during cooking.^[19]^[20] The eggs contribute richness and the signature color, while the kansui reacts with the flour proteins to create a firm, non-sticky dough that yields a vibrant appearance and improved digestibility.^[21] These noodles are prized for their springy, chewy texture (Q), achieved through the alkaline treatment and precise dough hydration, resulting in strands that remain al dente even after brief boiling. In authentic Cantonese preparations, they are thin, round strands measuring approximately 1–3 mm in width, resembling fine spaghetti, and are usually about 30 cm long to fit standard bowls. For traditional authenticity, they may be hand-pulled by skilled artisans to ensure uniform thickness and bounce, though machine extrusion is common in commercial production to maintain consistency and scale.^[22]^[23]^[24] The use of wheat-based egg noodles in southern Chinese cuisine, including Cantonese wonton noodles, represents a historical shift from rice noodles prevalent in the region, influenced by northern Chinese imports and expanded wheat cultivation during the Ming Dynasty (1368–1644 CE), when northern milling techniques and grains spread southward via trade and migration.^[25]^[26] This adaptation allowed for heartier, more versatile staples suited to diverse cooking methods beyond steaming or stir-frying typical of rice variants.^[10] Nutritionally, plain boiled wonton noodles are high in carbohydrates, offering energy-dense sustenance; a standard serving of 100–150 grams provides approximately 200–300 calories, with the majority derived from complex carbs in the wheat flour, alongside moderate protein from the eggs.^[27]^[28]

Wonton dumplings

Wonton dumplings are the protein-rich core of the dish, consisting of thin, square wrappers encasing a seasoned filling that adds depth and texture to the overall meal. The wrappers are crafted from a basic dough of wheat flour and water, rolled out to a delicate thickness of about 1 mm, resulting in squares measuring approximately 9 cm per side. This simple composition ensures the wrapper remains translucent when cooked, allowing the filling to shine while providing a tender, slightly chewy bite that complements the noodles.^[29]^[30] These wrappers are typically folded into practical shapes to securely enclose the filling, such as a basic triangle by bringing opposite corners together and sealing the edges with water, or a more intricate tortellini-style pouch by pinching the center and folding the sides upward. Such folding techniques not only prevent the filling from leaking during boiling but also create small pockets that trap broth, delivering a signature juicy burst upon biting into the cooked dumpling.^[31]^[32] The most traditional Cantonese filling combines ground pork and shrimp in a roughly 1:1 ratio by weight, minced together with seasonings like grated ginger, chopped scallions, soy sauce, and sesame oil to achieve a balanced, umami-rich flavor. Adapted from ancient northern Chinese origins in Cantonese culinary practices, this mixture draws from dim sum heritage in Guangdong province, where pork provides richness and shrimp introduces a subtle sweetness reflective of the region's coastal seafood traditions; the shrimp is often partially chopped and partially whole for varied texture. Vegetarian alternatives replace the proteins with finely diced mushrooms or crumbled tofu, maintaining the moist, savory profile without animal products.^[33]^[24]^[34] A serving of 4 to 6 wontons delivers about 7 to 10 grams of protein from the filling, supporting the dish's role as a complete, satisfying meal component with its tender exterior contrasting the plump, flavorful interior.^[35]^[36]

Broth and accompaniments

The broth in wonton noodles is typically a clear chicken or pork stock, prepared by simmering bones—such as chicken carcasses or pork bones—for 4 to 6 hours to extract a rich, gelatinous base infused with natural flavors.^[18]^[24] This stock is lightly seasoned with salt to enhance its subtle savoriness, often incorporating monosodium glutamate (MSG) in small amounts for added umami depth, alongside aromatics like ginger, scallions, and occasionally garlic.^[37] Seafood variations of the broth incorporate shrimp shells or dried shrimp, along with elements like dried flounder for a more pronounced oceanic note, contributing to regional adaptations in Cantonese preparations.^[18] Key accompaniments complement the broth by adding texture, nutrition, and customizable flavors to the dish. Blanched greens such as bok choy or choy sum provide a crisp, earthy contrast, while optional proteins like sliced char siu (barbecued pork) or fish balls offer additional heartiness.^[24] For heat, chili oil or Chinese red vinegar is commonly drizzled on the side, allowing diners to adjust spiciness.^[18] In dry-style variations, popular in Hong Kong teahouses, the noodles are served without broth and instead tossed in a mixture of oyster sauce, light soy sauce, sugar, and sesame oil for a glossy, savory coating that highlights the dish's umami without the soup element.^[18] The overall flavor profile of the broth and accompaniments achieves a balanced savory-sweet harmony, with the stock's fats and aromatics like garlic contributing approximately 50 to 100 calories per bowl, primarily from subtle oil infusions and bone-derived richness.^[38]^[24]

Preparation methods

Preparing the wontons

The preparation of wonton dumplings begins with making the wrappers from scratch, a traditional practice in Cantonese cuisine that ensures a thin, tender texture. While traditional recipes involve making wrappers from scratch, store-bought ones are commonly used today for convenience. To form the dough, combine all-purpose flour with water in a 2:1 ratio by weight, typically around 500 grams of flour to 250 grams of water, kneading until a smooth, elastic ball forms.^[39] This simple mixture relies on the gluten in the flour for structure. Allow the dough to rest, covered, for about 30 minutes at room temperature; this step relaxes the gluten, making it easier to roll out evenly and preventing shrinkage during cutting.^[39] Once rested, divide the dough into portions and roll each piece on a lightly floured surface to a thickness of approximately 1 millimeter, using a rolling pin for uniform thinness. Cut the rolled dough into 3- to 4-inch squares, which serve as the individual wrappers; a 500-gram batch of dough typically yields approximately 20 to 30 wrappers, depending on size precision. Dust the squares lightly with cornstarch to prevent sticking during handling.^[39] For the filling, finely mince a combination of pork and shrimp, often in equal parts for balance, along with seasonings like ginger, scallions, soy sauce, and sesame oil. Marinate the mixture for 15 to 20 minutes to allow flavors to infuse and the proteins to tenderize slightly. Place about 1 teaspoon of filling in the center of each wrapper, then seal the edges by moistening with water to ensure a watertight closure; a cornstarch slurry may also be used as an alternative adhesive.^[40] Common folding techniques include the purse shape, where the corners are gathered and pinched at the top to enclose the filling like a small bag, or the boat shape, formed by folding the wrapper in half diagonally and pressing the sides upward to create an open-top vessel. These methods help prevent leakage during subsequent boiling by minimizing exposed edges and distributing pressure evenly.^[41] In Hong Kong home cooking, uncooked wontons are often frozen for preservation: arrange them in a single layer on a tray lined with parchment paper until solid, then transfer to airtight bags, where they can be stored for up to 3 months without quality loss. This technique maintains the wrappers' integrity and filling freshness for later use.^[40]

Cooking and serving

The cooking of wonton noodles begins with preparing the components separately to maintain texture and prevent sogginess. Fresh egg noodles are boiled in salted water for 2 to 3 minutes until al dente, then drained and briefly rinsed under cold water to stop cooking while preserving firmness.^[42]^[43] Wontons, after being wrapped with filling, are added to boiling water and cooked for 3 to 5 minutes, or until they float to the surface and the wrappers turn slightly translucent, indicating the filling is fully heated through.^[44] These steps ensure the noodles remain springy and the wontons do not overcook, with the brief boiling times suited to the thin wrappers used in traditional recipes.^[45] Once cooked, the dish can be served in two primary styles: soup or dry. In the soup variation, the boiled noodles and wontons are divided into bowls, and hot broth—typically chicken or pork-based—is ladled over them to combine flavors and keep everything warm.^[42]^[46] For the dry style, common in Malaysian and Singaporean versions known as wonton mee, the components are drained thoroughly, and the noodles are tossed with a savory sauce made from soy, oyster, and sesame oil, then topped with the wontons, blanched greens, and garnishes like fried shallots for crunch.^[43] This method highlights the sauce's seasoning without diluting it in broth.^[43] Standard portions for an authentic serving include 100 to 150 grams of fresh noodles and 5 to 8 wontons per bowl, providing a balanced ratio of starch to protein.^[42]^[43] The dish is presented piping hot in ceramic bowls to retain heat and enhance the steaming aroma.^[45] To preserve vibrancy and hygiene, greens such as choy sum or bok choy are blanched last for 1 minute in the boiling water, just before assembly, which retains their bright green color and crispness without cross-contaminating earlier components.^[43]^[44] The entire cooking and serving process, from boiling to plating, takes 10 to 15 minutes when prepared efficiently, ensuring freshness and authenticity in timing.^[42]^[43]

Significance in Chinese culture

In Chinese culture, wontons hold deep symbolic meaning, with their name deriving from the Cantonese term "wahn tan," literally translating to "swallowing clouds," evoking the ethereal image of the dumplings floating in broth like wispy clouds and signifying good fortune and prosperity.^[47] This poetic association underscores their role in auspicious occasions, particularly the Lunar New Year, where consuming wontons is believed to herald a prosperous beginning to the year, akin to emerging from primordial chaos into abundance, due to their resemblance to ancient gold or silver ingots representing wealth.^[48]^[49] Wonton noodles are integral to dim sum traditions in Guangdong province, serving as a cherished breakfast staple that fosters communal family meals and social bonding, a practice that gained prominence in the 19th century amid the rise of teahouse culture in Guangzhou.^[50] These gatherings emphasize shared enjoyment of small, flavorful dishes like wonton noodles, reflecting values of harmony and togetherness in Cantonese daily life. As a modern cultural icon, wonton noodles embody the resilience of Cantonese communities, carried by migrants fleeing hardships following the Opium Wars in the mid-19th century, which spurred waves of emigration from Guangdong and preserved culinary traditions abroad.^[51]

Street food and restaurants

Wonton noodles emerged as a prominent street food in Hong Kong during the post-war period, particularly through dai pai dongs, open-air food stalls that flourished in the 1950s and 1960s amid the city's rapid industrialization.^[52] These establishments, often operating from mobile carts or licensed roadside setups, catered primarily to factory laborers and workers during Hong Kong's industrial boom, providing quick and nourishing meals to support the growing workforce in labor-intensive sectors like textiles and manufacturing.^[53] Bowls were sold at affordable prices, around 30 Hong Kong cents in the mid-20th century, making the dish accessible as an everyday staple for the working class.^[54] Over time, wonton noodles transitioned from pure street vending into restaurant settings, evolving within cha chaan tengs—hybrid tea houses and diners that gained prominence in the 1960s.^[55] These casual eateries expanded their menus to incorporate wonton noodles alongside Western-influenced items, blending traditional Cantonese flavors with fast-paced service for urban diners.^[56] In contemporary contexts, upscale adaptations have appeared in Michelin-starred venues like Tim Ho Wan, which offers refined versions of wonton noodle soups featuring premium ingredients such as beef brisket and fresh wontons, elevating the dish while maintaining its roots in affordability and simplicity.^[57] Economically, wonton noodles sustain small businesses in Chinatowns globally, from New York to Houston, where family-run noodle shops draw on Hong Kong-style recipes to serve immigrant communities and foster local entrepreneurship amid urban economic pressures.^[58] In Hong Kong itself, the dish's popularity underscores its role in the foodservice sector, with high daily consumption reflecting broader trends in affordable dining despite challenges like rising costs.^[59] Socially, wonton noodles function as a quick, inexpensive meal that promotes community interaction, often shared among friends or colleagues in bustling settings.^[60] Peak demand occurs during early morning hours at dawn markets and street stalls, where vendors prepare fresh batches before sunrise to serve night-shift workers and early risers, reinforcing bonds in Hong Kong's fast-paced daily life.^[61]

Regional variations

Guangzhou and Hong Kong

In Guangzhou, the traditional style of wonton noodles emphasizes simplicity and freshness, featuring a clear broth simmered from pork bones to highlight the natural flavors of the ingredients. The wontons are handmade, typically filled with a mixture of minced shrimp and pork for a delicate, juicy texture, and served alongside thin egg noodles that provide a subtle chew. Minimal greens, such as a small portion of blanched bok choy, accompany the dish to add a light contrast without overpowering the broth's clarity. This preparation reflects the Cantonese culinary principle of letting high-quality ingredients shine, often enjoyed in historic establishments like Lian Xiang Lou, founded in 1889 as a pastry shop that evolved into a renowned teahouse serving classic dim sum and noodle dishes.^[24]^[62] In Hong Kong, wonton noodles have adapted with a popular dry-tossed variation, where the thin egg noodles are mixed with oyster sauce, soy sauce, and a touch of sesame oil for a savory, umami-rich coating that clings to each strand. This style frequently includes toppings like thinly sliced char siu (barbecued pork) for added sweetness and smokiness, alongside the shrimp-pork wontons served separately in a small side of clear broth. The dish's evolution in cha chaan tengs—casual eateries blending Cantonese and British influences from the colonial era—incorporates elements of afternoon tea culture, making it a quick, affordable meal often paired with milk tea.^[63]^[64] Locally, wonton noodles are a staple of yum cha, the Cantonese tradition of dim sum breakfast where steaming carts deliver small plates alongside pots of tea, providing a communal start to the day in bustling teahouses. The noodles' slightly chewier texture derives from a higher alkaline content in the dough, which enhances elasticity and gives them a distinctive springiness when boiled briefly. Hong Kong's food regulations in the 1960s, which enforced stricter hygiene standards on street vendors and hawkers, helped standardize preparation practices and build public trust, contributing to the dish's widespread popularity as a safe, everyday comfort food.^[18]^[19]^[65]

Cambodia

In Cambodia, the dish is known as mee kiev (មីគាវ), a Khmer adaptation of the Cantonese wonton noodle soup that incorporates local ingredients and flavors while retaining its core structure of dumplings in a clear broth. The wontons are typically filled with minced pork or shrimp, sometimes combined with crab meat to reflect the abundance of Mekong River seafood, or water chestnuts for added crunch. The broth is prepared by simmering chicken bones for a clear, flavorful base that distinguishes it from the plainer Chinese versions.^[66] This version is commonly served with either egg noodles or rice vermicelli, adapting to local preferences and the availability of rice-based staples in Cambodian cooking. Accompaniments include bean sprouts, cilantro, and green onions for texture and freshness, often enjoyed as a complete meal with lime wedges on the side for brightness.^[66]^[67] Mee kiev gained prominence in Phnom Penh's bustling markets following the return of refugees in the late 1970s and 1980s, serving as a comforting reminder of pre-Khmer Rouge culinary traditions amid the regime's devastation of Chinese-Cambodian communities. Targeted during the Khmer Rouge era (1975–1979), which decimated ethnic Chinese populations and suppressed diverse food practices, the dish symbolizes resilience and cultural revival in urban street food scenes. Today, it remains a staple at night markets and roadside stalls, evoking nostalgia and community for survivors and their descendants.^[68]

Indonesia

In Indonesia, wonton noodles are known as mie wantan or mie pangsit, a Peranakan-style dish that fuses Cantonese origins with Malay and local Indonesian flavors through adaptations like halal ingredients and aromatic seasonings.^[69] The noodles are typically egg-based, served in a savory chicken broth seasoned with soy sauce and sweet soy sauce (kecap manis), often topped with fried shallots for added crunch and depth.^[70]^[71] The wontons, or pangsit, feature fillings of minced chicken or prawns, and are either boiled in the broth or fried as crispy accompaniments.^[70]^[72] This dish has been a fixture in Jakarta's Glodok Chinatown since the Dutch colonial era in the early 1900s, when Chinese immigrants established communities and street food stalls there.^[73]^[71] A unique twist in the Indonesian adaptation is the frequent inclusion of bakso (beef or chicken meatballs) alongside the wontons, blending it with local mie ayam (chicken noodle) traditions for a heartier meal.^[74] Following the Chinese assimilation policies of the 1960s under President Suharto, which encouraged integration into Indonesian society, mie wantan surged in popularity as a mainstream street food, becoming a staple at warung (small eateries) where options like peanut sauce drizzles are sometimes added for variation.^[71]

Malaysia

In Malaysia, wonton noodles, known locally as wantan mee or wonton mee, represent a staple of Malaysian-Chinese cuisine, particularly in the dry-tossed style that distinguishes it from its Cantonese origins. The dish features springy egg noodles blanched and then tossed in a savory dark soy sauce mixture, often incorporating sweet soy sauce (kecap manis), sesame oil, and chili oil for added heat, while the wontons are served separately in a light, clear broth made from chicken or pork stock.^[43]^[75]^[76] This preparation emerged as an adaptation by Chinese immigrants in urban centers like Kuala Lumpur, where hawkers transformed the traditional soup-based version into a drier, more portable street food format.^[75] The wontons are typically filled with a mixture of minced pork and prawns, seasoned with chopped chives, ginger, white pepper, oyster sauce, and sesame oil to create a juicy, flavorful interior wrapped in thin dough sheets.^[43]^[75] Garnishes elevate the dish's texture and taste, including blanched kangkung (water spinach) or choy sum for freshness, slices of char siu (barbecued pork), pickled green chilies for tang, and crispy lard bits scattered atop the noodles for a signature crunch.^[43]^[76] Deeply embedded in Malaysia's hawker culture, wonton mee thrives in Penang's UNESCO-listed George Town street food scene, where it is served daily at bustling stalls to diverse crowds reflecting the city's multicultural fabric of Chinese, Malay, and Indian communities.^[43]^[77] Iconic spots like those in Lorong Selamat draw locals and visitors alike, offering the dish alongside other hawker favorites in a lively, communal atmosphere that underscores Penang's role as a global street food hub.^[78] In Kuala Lumpur, similar stalls in areas like Petaling Street continue this tradition, adapting the recipe to suit fast-paced urban life.^[75] Influenced by neighboring Malay culinary traditions, Malaysian wonton mee often features elevated spice levels through chili oil or fresh chilies, adding a bold kick absent in milder regional variants.^[43] Vegetarian adaptations have also gained popularity, substituting pork with mock meat alternatives like tofu or mushrooms in both the wontons and char siu, while maintaining the dish's core flavors for broader appeal in Malaysia's diverse dietary landscape.^[43]^[79]

Philippines

In the Philippines, wonton noodles are commonly known as wonton mami, a comforting noodle soup that reflects the fusion of Chinese culinary traditions with local Filipino flavors. This dish typically consists of egg noodles simmered in a clear chicken or beef broth, topped with boiled wontons and garnished with green onions and fried garlic for added texture and aroma.^[80]^[81] The wontons are usually filled with a mixture of ground pork or shrimp, seasoned simply with soy sauce, salt, pepper, and green onions, then wrapped in thin wonton wrappers to create a delicate, chewy bite. These fillings and preparation methods trace back to Chinese immigrants from Guangdong province who established communities in the Philippines during the early 20th century, adapting the dish to available ingredients like local pork varieties.^[80]^[81] A notable variant, beef wanton noodles, gained prominence in Manila's Binondo district—the world's oldest Chinatown, founded in 1594—where it is prepared with rich beef broth for a deeper umami profile. Iconic eateries like Ling Nam have served this version since the 1950s, often alongside add-ons such as kikiam (fried pork sausages) and fried tofu for heartier meals.^[82] In some regional adaptations, the broth incorporates annatto seeds for a vibrant yellow hue and subtle earthiness, evoking influences from other Filipino soups like pancit molo. Wonton mami is frequently garnished with a squeeze of calamansi lime to balance the savoriness with bright acidity, and certain street food versions blend the egg noodles with bihon (rice vermicelli) for varied texture. As a staple in Chinese-Filipino cuisine, it enjoys heightened popularity during fiestas and family gatherings in Binondo, where larger portions are shared communally.^[83]

Singapore

In Singapore, wonton noodles are commonly prepared as a soup-based dish featuring bouncy, springy egg noodles blanched to perfection, paired with plump prawn-filled wontons that emphasize premium, fresh seafood for a luxurious mouthfeel.^[84] This style reflects the multicultural refinement of hawker cuisine, where cleanliness and high-quality ingredients are prioritized to suit diverse palates. Iconic spots like Hong Kong Soup Kitchen highlight this approach with their clear, flavorful broths and meticulously crafted dumplings.^[85] The wonton fillings often consist solely of prawns in upscale hawker versions, showcasing their natural sweetness without additional meats, while the broth is simmered from pork bones or ribs, enriched with dried seafood like shrimp or scallops for umami depth.^[84]^[86] Many servings incorporate additional dumplings, such as siu mai, adding variety to the bowl alongside leafy greens and occasional char siew slices. Hawker centers are central to the dish's popularity, with vendors at locations like Maxwell Food Centre maintaining rigorous hygiene through regular inspections and grading by the National Environment Agency (NEA), ensuring safe, appealing options for Singapore's multicultural crowds.^[87]^[88] A distinctive variant features mee pok—flat, ribbon-like noodles—served dry and tossed in a tangy sauce with black vinegar, lard, and chili for enhanced zest, often accompanied by the same prawn wontons on the side.^[89]

Thailand

In Thailand, wonton noodles, known locally as ba mee, represent a fusion of Cantonese culinary traditions with bold Thai flavors, particularly in the variant ba mee nam ya pu, which features yellow egg noodles in a rich crab or pork broth. This dish emphasizes seafood, with the crab-infused broth providing a savory depth, often spiked with roasted chili paste (nam prik pao) for heat and umami. Popular since the mid-20th century in Bangkok's Yaowarat district—Chinatown's bustling epicenter—ba mee nam ya pu emerged among Chinese immigrant communities and has become a hallmark of Thai-Chinese street food.^[90]^[91] The noodles are handmade yellow egg varieties, springy and chewy, simmered in a clear yet flavorful broth made from pork bones or crab shells, sometimes enhanced with garlic and pepper for aroma. Wontons are typically filled with minced pork mixed with garlic, coriander roots, and seasonings, wrapped in thin skins and boiled until tender; premium versions incorporate whole prawns for a briny contrast. The dish is garnished with crispy fried wonton skins for crunch, alongside toppings like roasted pork (moo dang), greens, and chili flakes, served either in soup or dry-tossed style.^[92]^[93] Regional adaptations highlight Thailand's diverse influences, with central versions like those in Yaowarat focusing on spicy, chili-laced profiles, while some southern preparations optionally incorporate coconut milk for creaminess, blending with Isan-style heat from fresh chilies. Ba mee is often mixed or paired with kuay teow (flat rice noodles) in vendor stalls, allowing customization.^[94]^[95] As a night market staple in Yaowarat, ba mee nam ya pu embodies social dining culture, with vendors employing portable woks over charcoal fires to cook fresh batches amid the vibrant chaos of street stalls, attracting locals for quick, affordable meals since establishments like Bamee Kon Sae Lee opened in 1956.^[96]^[97]

Vietnam

In Vietnam, wonton noodles are known as mì hoành thánh, a dish introduced by Chinese immigrants from Guangdong province in the early 20th century, particularly to southern regions like the Chợ Lớn district in Saigon, where the large Chinese community adapted it to local tastes during the French colonial period.^[98]^[99] This adaptation resulted in a lighter version compared to its Cantonese origins, emphasizing clear, subtle broths influenced by the surrounding Vietnamese culinary emphasis on freshness and balance.^[100] The dish typically features a clear broth simmered from pork or chicken bones, paired with egg noodles and small, thin wontons. Wonton fillings commonly include lean ground pork or shrimp combined with wood ear mushrooms, minced ginger, garlic chives, and seasonings like fish sauce for umami, wrapped in wheat-based skins that provide a delicate chewiness.^[101]^[102]^[103] It is most often served as a soup in individual bowls, garnished with sliced scallions, cilantro, and blanched bean sprouts for added crispness, with lime wedges and chili on the side for brightness. A dry variation exists, where the boiled noodles and wontons are tossed together and accompanied by nước chấm dipping sauce, reflecting broader Vietnamese noodle traditions. The dish remains especially popular in Chợ Lớn's street food scene and has spread nationwide, including Hanoi, where herbal garnishes enhance its lightness.^[104]^[105]

References

[1]
Wonton soup recipe- How to prepare homemade wonton noodles
Rating 4.4 (50) · 3 hr 30 minOct 15, 2023 · The history of wonton can be traced back to the era of Western Han (206 BC – 9 AD). You can find the phrase Wonton 餛飩 in Fangyan 《方言》, the ...
[2]
Wonton Noodles (Wanton Mee)
### Wonton Noodles Summary
[3]
Types of Chinese Dumplings | Institute of Culinary Education
Jan 10, 2025 · Just like shui jiao, wontons are boiled types of Chinese dumplings that originate from the northern regions of China. Their much thinner flour ...
[4]
Wonton | Traditional Dumplings From China, East Asia - TasteAtlas
Mar 10, 2016 · Many sources suggest that the origins of wontons date back to the Han dynasty era, when they used to be prepared for the Chinese ancestor ...
[5]
How to Cook Wontons, One of the Most Popular Food in China
Wontons can be dated back to the Han Dynasty over 2000 years ago. Wontons arecrescent shaped and were originally used in activities of sacrifice and worship.How To Cook Wonton · Different Names Of Wonton · The Origin Of Wonton<|separator|>
[6]
https://www.chinesestreetmarket.com/foodculture/wonton-soup
[7]
WONTONS or 馄(Hún)饨(Tún) - Chinese Street Market
During the Western Han Dynasty, very little distinguished wontons from dumplings. This would change at some point during the Tang Dynasty, when the wonton's ...
[8]
Chinese Wonton Soup (Huntun Tang) - DelishGlobe
40 minOct 2, 2024 · The name “huntun” itself relates to chaos or primordial beginnings, possibly referring to the shapeless nature before folding. During the Tang ...
[9]
Feature: China's history of dumplings, from archaeological finds to ...
Feb 24, 2024 · "Due to the dry climate, well-preserved pastries and dumplings from the Tang Dynasty (618-907) have been excavated from the Astana Tombs in ...
[10]
[PDF] So Many Possibilities: A History of Noodles & Pasta - PDXScholar
Apr 25, 2022 · 15 During the Song dynasty, noodles spread rapidly through China as a result of Mongol invasion in the North and the center of Chinese ...
[11]
Cultural Significance of Chinese Noodles - ScholarBlogs
Aug 10, 2019 · The noodles they made entered the mainland of China along the Silk Road and began to flourish in the Central Plains of China. However, Chinese ...
[12]
https://www.scmp.com/magazines/style/leisure/article/3022402/how-does-hong-kongs-version-wonton-noodles-compare
[13]
How does Hong Kong's version of wonton noodles compare with ...
Aug 12, 2019 · Wonton noodles originated in the southern Chinese city of Guangzhou during the Qing dynasty (1644–1911) and were introduced to Hong Kong by the ...
[14]
The Delicious and Scrumptious History of the Wonton Soup
Wontons date back as far as the Qing Dynasty in 1644, during which wonton soup was enjoyed by the rich families of nobles and merchants.
[15]
Enjoying Wontons Throughout History | Tourism Richmond, BC
Sep 29, 2016 · Wontons originate from China, with evidence of its existence going as far back as the Qing Dynasty (1644). Wonton soup was enjoyed by the rich, ...
[16]
The History of Hong Kong Wonton Noodle - GEORGE CHEN
Jun 7, 2021 · During the post-war time in the late 1940s, wonton (or wantun) noodle and congee became popular in Hong Kong. There used to be the Big Four ...
[17]
Cha chaan teng - Wikipedia
After the Second World War, Hong Kong ... A cha chaan teng serves a wide range of food, from steak to wonton noodles to curry to sandwiches, e.g. Hong Kong-style ...
[18]
https://auntieemily.com/cantonese-wonton-noodles/
[19]
The Art of Hong Kong's Handmade Chinese Pastries and Bamboo ...
A handful of bamboo noodles, quickly rolled in boiling water and served in a rich flounder broth with wontons – this is the comfort food that so many older Hong ...<|control11|><|separator|>
[20]
Homemade Alkaline Noodles/Ramen Noodles (碱水面)
Rating 5.0 (70) · 1 hr 23 minJul 2, 2021 · a bowl of wonton noodle soup with bok choy. Wonton Noodle Soup (云吞面).Ingredients & Equipment · Make The Dough · Roll The Dough Sheet
[21]
Cantonese Wonton Noodle Soup - by Xueci Cheng - Chill Crisp
Feb 27, 2025 · Wontons were first introduced to Xiguan in the early 20th century by vendors from Hunan. Over time, shrimp were added to the filling and eggs to ...
[22]
How to Make Chinese Egg Noodles From Scratch - Ginger and Scotch
Rating 4.9 (21) · 1 hr 20 minsAug 21, 2023 · Ingredients · 240 grams all-purpose flour · 1/2 teaspoon salt · 1 teaspoon baked baking soda or 1 teaspoon lye water (aka "kansui") · 2 eggs · 1-2 ...
[23]
The Serious Eats Guide to Shopping for Asian Noodles
Made from the same dough as wonton skins, these noodles are usually sold fresh in the refrigerated section. They come in a variety of widths, but all work well ...
[24]
Making of HK Wanton Egg Noodles on Ramen Noodle Machine
Jan 25, 2024 · This wonton noodle soup is very unique and memoral for the egg noodles. ... 30 (1.0mm in width) to slit dough sheet into noodles. The size ...
[25]
Wonton Noodle Soup (广式云吞面) - Omnivore's Cookbook
Rating 5.0 (10) · 1 hr 40 minsJan 11, 2025 · An authentic tasting Cantonese wonton noodle soup with juicy pork and shrimp wontons, thin chewy Hong Kong noodles, and fragrant homemade chicken stock.Missing: kansui | Show results with:kansui
[26]
Chinese Noodles: History, Types & Cultural Guide 2025
Sep 3, 2025 · During the Ming and Qing dynasties, noodle-making became more accessible to common people, thanks to the wider cultivation of wheat in the north ...
[27]
Hong Kong noodle history and the different noodle styles explained
Aug 17, 2024 · From pressing noodle dough with a bamboo pole to the history of that favourite dish, wonton noodles, learn about the different noodle styles ...
[28]
Thick wonton noodle by Twin Marquis Inc. - Nutrition Value
Thick wonton noodle by Twin Marquis Inc. contains 299 calories per 113 g serving. This serving contains 1.5 g of fat, 12 g of protein and 58 g of carbohydrate.
[29]
Culinasian Foods Wonton Noodles Nutrition Facts - Eat This Much
3 ½ oz of Culinasian Foods wonton noodles contains 270 Calories. The macronutrient breakdown is 69% carbs, 7% fat, and 24% protein.
[30]
Wonton Wrappers - CooksInfo
Jun 27, 2004 · Wonton Wrappers, however, will only be about 3 ½ inches (9 cm) across, about ¼ the size of an Eggroll Wrapper. ... Wrappers. Many people in ...
[31]
Easy Wonton Wrappers (or gyoza wrappers or dumplings wrappers)
Rating 5.0 (1) Mar 18, 2015 · This simple dumping wrapper dough uses only flour, water, and some cornstarch to separate the wrappers. You can use it for any kind of dumpling.
[32]
Basic Wonton Shapes (Triangle, Flower Bud, Nurse's Cap)
Apr 12, 2010 · The basic wonton shapes are triangle, flower bud, and nurse's cap.Missing: Cantonese | Show results with:Cantonese
[33]
https://www.thespruceeats.com/pork-and-shrimp-wonton-4077052
[34]
Pork and Shrimp Wonton Recipe - The Spruce Eats
Rating 4.0 (90) · 45 minDec 7, 2023 · Ingredients · 10 ounces (280 grams) shrimp, peeled and deveined, divided · 3 1/2 ounces (100 grams) ground pork · 2 tablespoons coarsely chopped ...Missing: ratio | Show results with:ratio
[35]
Dad's Authentic Wontons: A Chinese Chef's Secrets - Made With Lau
Rating 4.9 (818) · 1 hrOur wonton recipe calls for cornstarch, salt, sugar, white pepper, oyster sauce, water, chicken bouillon, sesame oil.
[36]
History of Dim Sum: Traditional Chinese Food - LingoAce
Nov 8, 2024 · Dim Sum is primarily a Cantonese culinary tradition in Guangdong province and is closely associated with the Cantonese-speaking population, especially in Hong ...
[37]
Wontons Nutrition Facts and Health Benefits - Verywell Fit
Oct 1, 2020 · Wontons Nutrition Facts · Calories: 36 · Fat: 2.1g · Sodium: 88.7mg · Carbs: 2.7g · Fiber: 0.3g · Sugars: 0.5g · Protein: 1.7g.
[38]
Cantonese Wonton Noodles 廣東雲吞麵 - Auntie Emily's Kitchen
Rating 5.0 (3) · 5 hr 5 minMar 9, 2021 · In my recipe, I will show you how to make an authentic bowl of Cantonese Wonton Noodles 廣東雲吞麵 with the limited ingredients that I can find in Canada.<|separator|>
[39]
Recipe: How to Make Authentic Wonton Soup, from scratch (云吞面)
Aug 22, 2017 · Put the two dried fish, the pork bones, the shrimp heads, and the soya bean sprouts into a pot with three liters of cool water and bring to a ...Missing: composition accompaniments
[40]
Calories in Wonton Noodle Soup - Nutritionix
Total Fat 18g grams 23% Daily Value. Saturated Fat 4g grams 20% Daily Value. Trans Fat 0.1g grams. Polyunsaturated Fat 4.7g grams. Monounsaturated Fat 6.3g ...
[41]
How To Make Wonton Wrappers (3 Ingredients!) - The Woks of Life
Rating 5.0 (10) · 2 hr 10 minSep 10, 2024 · You'll need 490g (3½ cups) of bread flour and 237g (1 cup) of tepid water. This amount will make around 2 dozen wrappers. If you'd like to scale ...
[42]
Wonton Wrappers Recipe - Allrecipes
Rating 4.7 (232) · 30 minJan 10, 2025 · Water: You'll need ⅓ cup water. If the mixture is too dry, add more by the tablespoon. Flour: All-purpose flour gives the wonton wrappers ...
[43]
Homemade Wonton Wrappers - Red House Spice
Rating 5.0 (11) · 50 minDec 16, 2023 · Traditionally, wonton wrapper dough is rolled out by hand using a long, slightly tapered rolling pin, and then cut into squares. This ...
[44]
Cantonese Wonton Soup Recipe (廣東雲吞)
The fillings of Cantonese wontons are mainly prawns (shrimps) mixed with minced pork. Yellow chives seem to be a must to be added. Unfortunately, it's very hard ...
[45]
How To Fold Wontons (6 easy and fun ways) | I Heart Umami®
Rating 5.0 (1) Dec 21, 2023 · Learn how to fold wontons with square wonton wrappers for steaming, boiling, deep frying, pan searing, or soups with step-by-step photos.ways to fold wontons with... · Folding wontons · Wonton folding shapes and...
[46]
Cantonese Wonton Noodle Soup - The Woks of Life
Rating 4.9 (16) · 1 hr 15 minOct 21, 2020 · This wonton noodle soup recipe is comforting as it is authentic. Pork & shrimp wontons, chicken broth and HK style egg noodles make this wonton noodle soup.<|control11|><|separator|>
[47]
Wonton Noodles - Malaysian Wantan Mee - Rasa Malaysia
Rating 4.7 (52) · 40 minDec 4, 2024 · In the same pot, cook the wontons in batches for about 1–2 minutes, stirring occasionally. Once they're done, drain them and set aside. You can ...Missing: portions | Show results with:portions
[48]
Wonton Soup Recipe - NYT Cooking
Rating 4.0 (564) · 10 minsJan 18, 2023 · Step 1. Bring a large pot of salted water to a boil. · Step 2. If serving with noodles, cook the noodles in the boiling water according to the ...<|control11|><|separator|>
[49]
How to Make the Ultimate Cantonese-Style Wonton Noodle Soup
Mar 19, 2019 · Make the ultimate Cantonese-style wonton noodle soup. It boils down to four key elements: the broth, the wontons, the noodles, and the greens.Missing: mee methods
[50]
How to Make Wonton Noodle Soup With Chicken and Shiitakes
This simple soup combines dried shiitake mushrooms with thin wonton noodles, chicken, and scallions in a light chicken and mushroom broth.
[51]
Dive Into the Wanton World of Chinese Wontons
Feb 20, 2023 · Cantonese people often stir fry wontons (炸云吞) and add elastic noodles into wonton soup (云吞面). In the movie In The Mood for Love ...
[52]
7 Chinese New Year Foods that will Bring You Good Luck
... Chinese has similar pronunciation with “Hundun”, which means the beginning. Eating Wontons in the New Year symbolize a wish of a good start. 6. Spring Rolls ...<|control11|><|separator|>
[53]
Why do we eat Dumplings for Chinese New Year? - Knead & Nosh
Jan 23, 2022 · At Chinese New Year, dumplings symbolize money or wealth. So eating dumplings is supposed to bring you wealth in the coming year.
[54]
What Is Dim Sum? The Beginner's Guide to South China's ...
Nowadays, dim sum is eaten all over China and the world, but the dishes are believed to have originated in the southern China's Guangdong region before ...
[55]
[PDF] sequels to honglou meng: how gu taiqing continues the story in
Honglou meng 补红楼梦 (Supplementing dream of the red chamber) (1820), Zengbu Honglou ... 王夫人道,“都不是外人,除了馄饨,再传几样可吃的就是了.就是那些野味 ...
[56]
[Picture story] How Chinese food made its way all over the world
Jan 29, 2021 · ... Cantonese food flourished, serving affordable dishes such as roast duck and goose, soy sauce chicken, wonton noodles, Cantonese-style fried ...Missing: teng | Show results with:teng
[57]
Why UNESCO Should Turn Its Nose Up at Chinese Food - Sixth Tone
Jan 16, 2017 · One possible reason for the exclusion of Chinese cuisine from the UNESCO list may be our misunderstanding of the legacy of our culinary culture.<|control11|><|separator|>
[58]
Why Hong Kong's surviving dai pai dongs are still loved, and the ...
Dec 19, 2019 · Dai pai dongs were most popular in the 1950s and '60s and were a quintessential part of Hong Kong's food scene. But as complaints about ...
[59]
ECLECTIC OLD SHOPS SERVE AS TIME CAPSULES OF HONG ...
Apr 12, 2024 · ... dai pai dong, which means "hawkers with large licenses". The licenses were originally issued by the Hong Kong government in the 1950s to ...
[60]
Hap Wah dai pai dong, Tai Po, closes after 29 years
Sep 7, 2023 · The Industrial History of Hong Kong Group. Hap Wah dai pai dong, Tai Po, closes after 29 years – a vanishing species. September 7, 2023 Hugh ...Missing: workers | Show results with:workers
[61]
Hong Kong Visit (Part 2) | SINO IN SOCAL - WordPress.com
Apr 20, 2015 · Since the 1960s and 1970s the menus have expanded even further to include wonton noodle soup, sandwiches, instant ramen in tomato broth, and ...Missing: evolution | Show results with:evolution
[62]
[PDF] Chinese and Western Fusion Factors in Hong Kong Culture from the ...
It can be seen that the wonton noodles and hot dishes mainly based on Traditional Chinese medicine appear in Tea restaurant ， which is obviously the inheritance ...
[63]
Have you tried these NEW menu items at Tim Ho Wan? World ...
Oct 31, 2025 · ... noodles soups. We have the beef tendon noodle soup, beef brisket noodle soup and the beef brisket and wonton noodle soup. The broth is ...
[64]
The changing face of Chinatown: could the new trendy restaurants ...
Jan 11, 2023 · Hong Kong Cafe, a cha chaan tang or a hongkongese diner, serves comfort foods like shrimp wonton noodle soup. "As long as you make authentic ...
[65]
If wonton noodles are a gauge of economic health, can Hong Kong ...
Oct 16, 2020 · In Hong Kong, you can gauge the health of the economy by gazing into a bowl of wonton noodles. How many dumplings are there in a serving?
[66]
The social value of wonton noodle soup - Chinadaily.com.cn
May 8, 2010 · After years of stiff opposition, the business community in Hong Kong seems to have relented on its hard stand against a statutory minimum wage.
[67]
Hong Kong food stall culture
Sep 15, 2023 · They started preparing and operating before dawn, selling porridge, noodles, rice, coffee and milk tea. ... wonton noodles were called "beautiful ...
[68]
Lian Xiang Lou Restaurant - Private Tour Guide Guangzhou
Lian Xiang Lou Restaurant was founded in 1889. It was a small pastry store in Xiguan in the early phase, named Lian Xiang Pastry. Back at that time, Xiguan was ...Missing: history 1880 wonton noodles
[69]
Dry Wonton Noodles Recipe with Char Siu - Souper Diaries
In this dry wonton noodles recipe, wontons, char siu (Chinese BBQ pork) and choy sum are served on a bed of egg noodles tossed in a flavorful sauce.
[70]
What to eat in Hong Kong, from char siu to wonton noodles
Sep 28, 2024 · For Canto-Western cuisine, visit a cha chaan teng. These British colony-era cafes are known for their good-value set menus and simple food, such ...
[71]
Hong Kong street food: 21st-century cart noodles
Apr 3, 2020 · Classic Hong Kong street food cart noodles used to be seen everywhere until regulations drove the carts off the streets.Missing: 1960s regulations hygiene
[72]
5 Most Popular Cambodian Noodle Soups | BestPrice Travel
Dec 23, 2023 · Mee Kiev. Mee Kiev, which can be called Mi Kheav, is a Cambodian version of the famous wonton soup in China with Khmer ingredients and ...
[73]
The return of Cambodia's food lost during the Khmer Rouge regime
Mar 21, 2024 · "The declining value of Khmer food resulted in a decrease in the planting of local ingredients." The locally grown and foraged staples used in ...
[74]
Cambodian cuisine - Smart Travel
Mee Kiev(Meaning Dumpling noodle), Mee meaning egg noodle and Kiev meaning dumpling, from Hokkien "Kiau", is a Khmer rendition of wonton soup. The broth is ...
[75]
A Taste of Cambodia, with Phnom Penh Noodle House's Diane Le
Feb 23, 2021 · Diane Le discusses the Khmer Rouge's effect on the cuisine, as well as the flavors and traditions which define Cambodian food today.Missing: post | Show results with:post
[76]
Wonton noodles - Wikipedia
Wonton noodles is a noodle dish of Cantonese origin. Wonton noodles were given their name, húntún (Chinese: 餛飩; Jyutping: wan4 tan1), in the Tang Dynasty ...
[77]
Southeast Asia's 600-year-old fusion cuisine - BBC
May 26, 2022 · Unique to Malaysia, Singapore and Indonesia, Peranakan food originated around the 15th Century. It is often considered one of Southeast ...<|control11|><|separator|>
[78]
Traditional Indonesian food: MIE AYAM PANGSIT - Come2Indonesia
Apr 7, 2021 · Mie Ayam Pangsit is a delicious Indonesian homemade recipe for noodles, chicken, meatballs and garlic sauce that gives it an exquisite.Missing: history Glodok
[79]
FOOD EXPEDITIONS: The History Behind Of Mie Ayam, Indonesia's ...
May 12, 2023 · When it comes to mie ayam, many people assume that it originated in Indonesia. However, this delectable dish is actually of Chinese heritage, ...Missing: Glodok | Show results with:Glodok
[80]
Mie Ayam Pangsit Wonton Noodle Soup Stock Photo 1030148620
Feb 21, 2018 · Mie Ayam Pangsit. Wonton noodle soup, a Chinese dish popular in Indonesia. One time purchase $25 See all pricing plans
[81]
Jakarta: Chinatown Food and Flavor - Neverending Everywhere
Oct 3, 2017 · Today's destination is Jakarta's Chinatown, which Stoytcho has heard houses an amazing noodle and wonton place by the name of Mie Ahin.Missing: pangsit history
[82]
Chinese Indonesian cuisine - Wikipedia
Mie goreng, a Chinese dish completely assimilated into Indonesian mainstream cuisine. Mie ayam, and pangsit goreng, a popular noodle dish in Indonesia. Bakso ...Missing: wantan | Show results with:wantan
[83]
Mie Bakso. Noodle and meatball soup, the most popular Peranakan ...
RF 3A2TERD–Chicken noodle meatball or mie ayam bakso, a popular street food in Indonesia. Here it is served with pangsit or wonton. heart_plus. shopping_cart.
[84]
Dry Wantan Mee - Ang Sarap
45 minApr 30, 2025 · The dish truly came into its own when Chinese immigrants brought it to Malaysia. Kuala Lumpur's hawkers made a brilliant adaptation – they ...Missing: history | Show results with:history
[85]
Wonton noodles - Southeast Asian Recipes - Nyonya Cooking
Rating 5.0 (3) · 30 minDec 8, 2013 · 'Wonton' noodles or as known to Malaysians as 'wantan mee' is served with Chinese barbecued pork, pickled green chillies, vegetables and a small bowl of soup ...<|control11|><|separator|>
[86]
The Hawker Stalls & Food of George Town, Penang - Rustic Travel
Penang's hawker food echoes the multicultural diversity of the city, as is evident in its cuisine with Chinese, Malay and Indian influences.
[87]
Very good Wan Tan Mee and Sui Kau - Review of Lorong Selamat ...
Rating 5.0 · Review by fabiorjtNo need to go there. Totally disappointing & lousy food with uninterested waiters giving poor service without a smile! Date of visit: May 2016. Helpful? 1.
[88]
How to Make Malaysian-styled Vegan Char Siu Wonton Mee
Rating 5.0 (3) · 1 hr 45 minApr 4, 2021 · Have you tried combining char siu and wontons with noodles? This vegan char siu wonton mee or more commonly known as Kon Lou Wantan Mee in ...
[89]
Beef Wonton Mami - Kawaling Pinoy
Rating 5.0 (3) · 1 hr 15 min- made with soft, chewy wonton wrappers and ground pork filling with green onions, soy sauce, salt, and pepper. Mami- fresh noodles made from eggs and wheat ...
[90]
Easy Wonton Mami Recipe
Rating 5.0 (2) · 55 minJan 22, 2025 · Wonton Mami traces its origins back to Chinese cuisine, particularly in Guangdong. The term “wonton” refers to the delicately wrapped dumplings, ...
[91]
This Legendary Noodle House in Binondo Has Been Serving ...
Sep 26, 2022 · Ling Nam first opened its doors in the 1950s, serving beef wanton noodles and siopao to Filipinos after the Second World War.
[92]
Pancit Molo for the Kulinarya Cooking Club - Trissalicious
May 23, 2010 · This soup is full of light, almost cloud like chicken and prawn dumplings. The broth is flavoured with homemade chicken stock, a smoked pork bone and annatto ...
[93]
15 best wonton mee in Singapore, picked by ST's food critics
Nov 3, 2016 · The Prawn Wonton Dry Noodle ($7.80) has just enough sauce to coat the noodles without turning them soggy. There is a good bite to them and the ...
[94]
Where to go for healthier hawker dishes - The Straits Times
Jul 5, 2018 · Stall: Hong Kong Soup Kitchen. Dishes: Lotus Root Soup, Pork Rib Soup ... Dishes: Fishball Noodle/Soup, Chicken Feet Noodle, Wanton Noodle, Other ...
[95]
Hawker food with less sodium – can you tell the difference?
Nov 23, 2024 · Tanjong Rhu Wanton Noodle's soup is made with pork bones, dried ikan bilis, peppercorns and rice grains for thickening, among other things, and ...Missing: characteristics | Show results with:characteristics
[96]
Hawker Management - Singapore - NEA
Jul 23, 2025 · Cleaning. Bedok Reservoir Road Blk 630, 15 Dec 2025 to 15 Dec 2025, Cleaning. Maxwell Food Centre (Kim Hua Market), 15 Dec 2025 to 15 Dec 2025 ...Missing: pok wonton noodles
[97]
Maxwell Food Centre | Singapore
Jan 20, 2024 · Maxwell Food Centre Hawker Centres Singapore. Maxwell Food Centre in ... Yes, Maxwell Food Centre maintains high hygiene standards. The ...
[98]
Fishball Mee Pok (Dry) - Delishar | Singapore Cooking, Recipe, and ...
Dec 2, 2015 · 2 tsp black vinegar · 2 tsp fish sauce · 1-2 tsp sambal chilli to taste/optional · 1 tbsp ketchup · 1 tsp shallot or lard oil · 2 tbsp prepared ikan ...Missing: wonton | Show results with:wonton
[99]
Odean Noodle, BANGKOK – Famous Crab Claw Wonton Noodle at ...
Aug 23, 2024 · The highlight of the menu is their Crab Claw Wonton Noodle soup, a dish that has become a bit of a local legend.
[100]
Bamee Kon Sae Lee - Awesome Egg Noodles and Extra Crispy ...
Aug 12, 2024 · Bamee Kon Sae Lee has been here since 1956 and they specialize in one thing, egg noodles. Freshly homemade egg noodles, known as “Bamee” in Thai.Missing: nam ya pu<|control11|><|separator|>
[101]
Ba Mee Kiew Moo Dang, Thai Noodles for Beginner Episode VII
Jul 12, 2015 · Ba Mee Moo Dang is a popular Thai noodle dish with egg noodles, red barbecue pork, Choy Sum, and optionally crabmeat and shrimp wontons.Missing: Cambodia | Show results with:Cambodia
[102]
Ba Mee Moo Dang - Thai Noodles - Simply Suwanee
Rating 5.0 (1) · 30 minJan 27, 2024 · Ba Mee Moo Dang is a delicious dish with egg noodles, BBQ pork, greens, wontons, and yummy garnishes. It's easy and addictive!
[103]
The Cultural Importance of Noodles in Thai Cuisine - Gin Aroy
Aug 31, 2024 · ... wontons, and greens in a clear broth. The broth is often seasoned ... Noodles in Thai Cuisine were introduced to Thailand by Chinese immigrants ...
[104]
Ba Mee Jub Kang (บะหมี่จับกัง) - Big Bowls of Old Skool Egg Noodles ...
Ba mee (บะหมี่), is the Thai word for yellow egg noodles, and jub kang (จับกัง) is a word used to describe people who work really hard – basically any kind of ...
[105]
6 Thai Wanton Mee (Ba Mee) in Bangkok - AroiMakMak
Jul 24, 2019 · It's egg noodles with pork slices and wanton. And what makes it special is its sauce and pork lard with oil. It is then topped with condiments ...
[106]
Top 5 Street food restaurants in Yaowarat to Turn Your Hunger into ...
... wonton noodle. It is said that every bowl of noodle is carefully cooked in every single step since the preparation to its last step for the best of its taste.
[107]
Mi Hoành Thanh Thập Cẩm (Combination Wonton Egg Noodle ...
26 hrMi Hoành Thanh Thập Cẩm, or Mixed Wonton Noodle Soup, is a Vietnamese dish with origins in Guangdong, China. It was introduced by Chinese immigrants in the ...
[108]
These 8 dishes explain the history of Vietnam
Dec 6, 2018 · The Chinese brought noodles and wontons, the French brought ... mì hoành thánh, a very Vietnamese version of a Chinese wonton noodle ...
[109]
The French Influence On Vietnamese Cuisine - Epicure & Culture
You will find evidence of Chinese and Vietnamese cuisines influencing one another in, for example, the presence of wontons and wheat noodles in both ...
[110]
Vietnamese Egg Noodle Soup with Wontons (Mì Hoanh Thanh)
3 hrJun 5, 2017 · Serve: In individual bowls, add about 1/2 cup of cooked egg noodles and 3-5 wontons. Ladle the hot broth over the noodles and wontons. Top each ...Missing: history | Show results with:history
[111]
Wonton Noodle Soup (Mì Hoành Thánh ) - A Peachy Plate
Rating 5.0 (19) · 2 hr 45 minFeb 5, 2021 · Mì Hoành Thánh is wonton egg noodle soup. A savory and comforting bowl of pork broth, with shrimp and pork wontons served with egg noodles.
[112]
Authentic Vietnamese Wonton Soup - Simple and Delicious
1 hrJul 4, 2022 · Wonton Packages · Cornish Hen · Pork Paste · Chicken Broth Powder · Wood Ear Mushrooms · Daikon Radish · Cilantro Root · Fresh Ramen (Optional).
[113]
https://www.duncanlu.com.au/recipes/wonton-soup---mi-hoanh-thanh
[114]
Mì Hoành Thánh {Wonton Egg Noodle Soup}
Mar 16, 2018 · Mì Hoành Thánh is a Wonton Egg Noodle Soup, a comfort food with wontons, egg noodles, and chicken stock, served with fresh scallions, cilantro ...