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Wonton noodles are also popular in Vietnam (I am Vietnamese by the way).
 
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{{short description|Cantonese noodle dish}}
{{short description|Cantonese noodle dish}}
{{multiple issues|
{{more citations needed|date=May 2013}}
{{Tone|date=March 2010}}
}}
{{Infobox food
{{Infobox food
| name = Wonton noodles
| name = Wonton noodles
| image = HK SW 上環 Sheung Wan 皇后大道中 303 Queen's Road Central 權記雲吞麵 Wonton noodle soup shop June 2020 SS2 10.jpg
| image = HK SW 上環 Sheung Wan 皇后大道中 303 Queen's Road Central 權記雲吞麵 Wonton noodle soup shop June 2020 SS2 10.jpg
| image_size = 225px
| image_size = 225px
| caption = A bowl of Wonton Noodle soup
| caption = Wonton noodle soup in Hong Kong
| alternate_name =
| alternate_name =

| country = [[China]]
| country = [[China]]
| region = [[Guangdong]], [[Hong Kong]], [[Indonesia]], [[Malaysia]], [[Singapore]], [[Philippines]] and [[Thailand]]
| region = [[Guangdong]], [[Hong Kong]], [[Indonesia]], [[Malaysia]], [[Singapore]], [[Philippines]] and [[Thailand]]
Line 23: Line 20:


{{Chinese
{{Chinese
|pic=
| pic =
|picsize=
| picsize =
|piccap=
| piccap =
|t=雲吞麵
| t = 雲吞麵
|s=云吞面
| s = 云吞面
|p=yúntūn miàn
| p = yúntūn miàn
|y=wàhn tān mihn
| y = wàhn tān mihn
|j=wan4 tan1 min6
| j = wan4 tan1 min6
|l=Wonton noodles
| l = Wonton noodles
}}
}}


'''Wonton noodles''' ({{zh|t=雲吞麵|cy=wàhn tān mihn}}, also called '''wanton mee''' or '''wanton mein''') is a [[noodle]] dish of [[Cantonese cuisine|Cantonese]] origin.<ref>{{cite web | title=Deconstructing wonton noodles | website=South China Morning Post | date=June 25, 2015 | url=http://multimedia.scmp.com/wonton-noodles/ | ref={{sfnref | South China Morning Post | 2015}} | access-date=September 8, 2018}}</ref> Wonton noodles were not given their name, ''húntún'' ({{lang|zh|餛飩}}), until the [[Tang dynasty|Tang Dynasty]] (618-907 CE).<ref>{{Cite web|url=https://mykindofeats.com/wonton-%e9%a6%84%e9%a5%a8/|title=Wonton 馄饨|last=Max|date=2018-10-04|website=MyKindofEats|language=en-US|access-date=2019-02-18}}</ref> The dish is popular in [[Southern China]], [[Hong Kong]], [[Indonesia]], [[Malaysia]], [[Singapore]] and [[Thailand]]. The dish usually consists of egg noodles served in a hot [[broth]], garnished with [[leafy vegetable]]s and ''[[wonton]]'' dumplings. The types of leafy vegetables used are usually ''[[kai-lan|gai-lan]]'', also known as [[Chinese kale|Chinese broccoli or Chinese kale]]. Another type of dumpling known as ''[[jiaozi|shui jiao]]'' (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings.<ref>{{Cite web|date=2019-08-12|title=How does Hong Kong’s wonton compare with Singapore’s or Malaysia’s?|url=https://www.scmp.com/magazines/style/leisure/article/3022402/how-does-hong-kongs-version-wonton-noodles-compare|access-date=2022-02-01|website=South China Morning Post|language=en}}</ref> The wontons contain [[prawns]], [[chicken (food)|chicken]] or [[pork]], and [[spring onion]]s, with some [[chef]]s adding [[mushroom]] and [[auricularia auricula-judae|black fungus.]] In [[Indonesia]] wonton noodles are called '''''mie pangsit'''''.
'''Wonton noodles''' ({{zh|t=雲吞麵|j=wan4 tan1 min6|cy=wàhn tān mihn}}, also called '''wantan mee''' or '''wantan mein''') is a [[noodle]] dish of [[Cantonese cuisine|Cantonese]] origin.<ref name=":0">{{cite web | title=Deconstructing wonton noodles | website=South China Morning Post | date=June 25, 2015 | url=http://multimedia.scmp.com/wonton-noodles/ | ref={{sfnref | South China Morning Post | 2015}} | access-date=September 8, 2018}}</ref> Wonton noodles were given their name, ''húntún'' ({{zh|c=餛飩|j=wan4 tan1}}), in the [[Tang dynasty|Tang Dynasty]] (618-907 CE).<ref>{{Cite web|url=https://mykindofeats.com/wonton-%e9%a6%84%e9%a5%a8/|title=Wonton 馄饨|last=Max|date=2018-10-04|website=MyKindofEats|language=en-US|access-date=2019-02-18}}</ref> The dish is popular in [[Southern China]], [[Hong Kong]], [[Indonesia]], [[Malaysia]], [[Singapore]], [[Vietnam]] and [[Thailand]].<ref name=":1" /><ref>{{Cite web |last=Ang |first=Darren |date=2017-05-30 |title=Wanton Mee’s humble history has made it a cornerstone of Asian cuisine |url=https://darrenbloggie.com/wanton-mee-humble-history-has-made-it-a-cornerstone-of-asian-cuisine/ |access-date=2022-11-17 |website=Darren Bloggie - Singapore Lifestyle Blog |language=en-US}}</ref> The dish usually consists of egg noodles served in a hot [[broth]], garnished with [[leafy vegetable]]s and ''[[wonton]]'' dumplings. The types of leafy vegetables used are usually ''[[kai-lan|gai-lan]]'', also known as [[Chinese kale|Chinese broccoli or Chinese kale]]. Another type of dumpling known as ''[[jiaozi|shui jiao]]'' (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings.<ref name=":1">{{Cite web|date=2019-08-12|title=How does Hong Kong’s wonton compare with Singapore’s or Malaysia’s?|url=https://www.scmp.com/magazines/style/leisure/article/3022402/how-does-hong-kongs-version-wonton-noodles-compare|access-date=2022-02-01|website=South China Morning Post|language=en}}</ref> The wontons contain [[prawns]], [[chicken (food)|chicken]] or [[pork]], and [[spring onion]]s, with some [[chef]]s adding [[mushroom]] and [[auricularia auricula-judae|black fungus.]] In [[Indonesia]] especially in [[North Sumatra]], [[West Kalimantan]] and [[South Sulawesi]], wonton noodles are called '''''mie pangsit'''''.


==Regional variations==
==Guangzhou and Hong Kong==
===Guangzhou and Hong Kong===
[[File:Wanton noodles.jpg|thumb|upright|left|Wonton noodle soup in Hong Kong.]]
In Guangzhou and Hong Kong, wonton noodles are usually served in steaming hot soup with shrimp wontons and garnished with leafy vegetables.<ref>{{cite news|url=http://travel.cnn.com/hong-kong/eat/best-wonton-noodles-744828|title=Best wonton noodles in Hong Kong|first=Hoishan|last=Chan|work=CNN Travel|date=26 December 2011|access-date=28 October 2012}}</ref> There are plenty of variations of this popular Cantonese dish, with different toppings and garnishes. For example, the soup and wontons in a separate bowl, the noodles being served relatively dry, with the toppings and garnishes, dressed with sauce, dipping the noodles in the soup to eat it.
In Guangzhou and Hong Kong, wonton noodles are usually served in steaming hot soup with shrimp wontons and garnished with leafy vegetables.<ref>{{cite news|url=http://travel.cnn.com/hong-kong/eat/best-wonton-noodles-744828|title=Best wonton noodles in Hong Kong|first=Hoishan|last=Chan|work=CNN Travel|date=26 December 2011|access-date=28 October 2012}}</ref> There are plenty of variations of this popular Cantonese dish, with different toppings and garnishes. For example, the soup and wontons being in separate bowls, the noodles being served relatively dry, served with toppings and garnishes, dressed with sauce, or dipping the noodles in the soup to eat it.<ref name=":2">{{Cite web |last=Fern |first=Ong Sor |date=2017-04-25 |title=Exploring the regional differences in a dish of wonton noodles {{!}} The Straits Times |url=https://www.straitstimes.com/lifestyle/food/exploring-the-regional-differences-in-a-dish-of-wonton-noodles |access-date=2022-11-17 |website=www.straitstimes.com |language=en}}</ref>


There are four distinct features: First, the wontons are predominantly [[prawn]], with small amounts of minced pork, or no pork at all. The traditional filling for wontons consists 70% of shrimp and 30% of pork.<ref>{{Cite web|url=http://www.discoverhongkong.com/tc/dine-drink/what-to-eat/must-eat/noodles-and-congee.jsp|title=粥、粉、麵 {{!}} 香港旅遊發展局|website=www.discoverhongkong.com|access-date=2019-02-18}}</ref> Second, the noodles are fresh, smooth [[thin noodles]] which are ''[[al dente]]'', free from the taste and odor which is characteristic in many egg noodles when cooked. Third, the bouillon is light brown (prepared from dried [[flounder]]) and is usually steaming hot. Lastly, [[garlic chives]] are used as a garnish. The first two give the dish a wet but crunchy or crispy mouthfeel. The last two give the dish a unique bouquet.
Guangzhou and Hong Kong-style wonton noodles have a few predominant characteristics: The wontons are predominantly [[prawn]]—with small amounts of minced pork, or no pork at all—traditional consisting of 70% shrimp and 30% pork.<ref>{{Cite web|url=http://www.discoverhongkong.com/tc/dine-drink/what-to-eat/must-eat/noodles-and-congee.jsp|title=粥、粉、麵 {{!}} 香港旅遊發展局|website=www.discoverhongkong.com|access-date=2019-02-18}}</ref> It is served with smooth [[thin noodles]] cooked ''[[al dente]]'', in a hot, light brown soup (prepared from dried [[flounder]]).<ref>{{Cite web |last=White |first=Adam |date=2017-07-09 |title=World's best dishes: Hong Kong wonton noodles |url=https://discovery.cathaypacific.com/worlds-best-dishes-hong-kong-wonton-noodles/ |access-date=2022-11-17 |website=Discovery |language=en-US}}</ref> [[Garlic chives]] are often added as a garnish.


In order to ensure that the noodles are perfectly al dente and free from "noodley" taste, the cooking process and sequence must be meticulously adhered to. The wonton is cooked first and then placed in the bowl. The noodles are [[Blanching (cooking)|blanch]]ed for only 10 seconds, after which they are rinsed under cold water and placed in the serving bowl. Piping hot [[Bouillon (broth)|bouillon]] is then scooped into the bowl, on top of the wonton noodles. The bouillon must be tasty, yet not so strong as to overpower the delicate taste of the wonton and the noodles which it is meant to accompany.<ref>{{cite web|url=http://www.legourmet.tv/roadside/maks_noodle_hong_kong.html|title=Mak's Noodle Hong Kong|work=legourmet.tv|access-date=28 October 2012|archive-url=https://web.archive.org/web/20120909190507/http://www.legourmet.tv/roadside/maks_noodle_hong_kong.html|archive-date=9 September 2012|url-status=dead}}</ref>
In order to ensure that the noodles are perfectly ''al dente'', the noodles are [[Blanching (cooking)|blanch]]ed for only 10 seconds, after which they are rinsed under cold water and placed in the serving bowl atop the wontons. Hot [[Bouillon (broth)|bouillon]] soup is then scooped into the bowl, on top of the wonton noodles. This style's soup is said to be characterised by its flavourful, savoury taste, yet not so strong as to overpower the taste of the wonton and the noodles which it accompanies.<ref>{{cite web|url=http://www.legourmet.tv/roadside/maks_noodle_hong_kong.html|title=Mak's Noodle Hong Kong|work=legourmet.tv|access-date=28 October 2012|archive-url=https://web.archive.org/web/20120909190507/http://www.legourmet.tv/roadside/maks_noodle_hong_kong.html|archive-date=9 September 2012|url-status=dead}}</ref>


When served, the spoon must be placed at the bottom, with the wontons above the spoon and the noodles on top. Because the noodles soak in the soup for too long then it will be over-cooked, this is strictly adhered to by the best wonton noodle establishments.
When served, the spoon is customarily placed at the bottom, with the wontons above the spoon and the noodles on top; this is done due to the belief that letting the noodles soak in the soup for too long will leave it over-cooked.


Although the "wonton noodle" is synonymous with wonton and noodles served in piping hot bouillon, the dish may also be served "dry", as in [[lo mein]] ({{lang|zh|撈麵}}), where the [[wonton]] are placed on a large bed of [[noodle]]s.
Although the "wonton noodle" is synonymous with wonton and noodles served in hot soup, the dish may also be served "dry", as in [[lo mein]] ({{lang|zh|撈麵}}), where the [[wonton]] are placed on a large bed of [[noodle]]s.<ref name=":2" />


==Malaysia==
===Cambodia===
The dish has also been adopted into [[Cambodian cuisine]], where it is called ''mee kiev'' ({{lang-km|មីគាវ}}) in Khmer. The broth is clear, topped with [[garlic chives]] and the dumplings are filled with seasoned minced pork and shrimp. Variations are often served with [[wheat vermicelli]], a mixture of rice-wheat noodles or flat rice noodles ({{lang|km|គុយទាវមីគាវ}}, {{lang|km-latn|kŭytéav mii kiəv}}).
⚫
[[File:WantonMee.JPG|thumb|Wanton Noodle of [[Batu Pahat]], [[Johor]]]]
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Malaysia offers different versions of the dish, with different states having different versions of the dish and there are versions from [[Johor]], [[Pahang]], [[Perak]], [[Penang]], [[Sarawak]], and [[Selangor]]. The Malaysian version differs from the original in having slices of [[char siu]] added to the dish, as well as the possibility of the soup and wontons in a separate bowl, the noodles being served relatively dry, dressed with [[oyster sauce]] and garnished with chopped spring onions. Some stalls include deep-fried wontons in the dry versions as well.


===Malaysia===
⚫
Often served wet, the Hong Kong version can be found at Cantonese noodle joints with it being dry or soup. In [[Malacca]], ''wontons'' are placed together with the noodles and ''wonton'' soup can be ordered separately. The Malacca version is also usually spicier than the other Malaysian versions due to the use of a special unsweetened chilli sauce.
⚫
[[File:WantonMee.JPG|thumb|150px|[[Batu Pahat]], [[Johor]]]]
⚫
Malaysia offers different versions of the dish, with different states having different versions of the dish and there are versions from [[Johor]], [[Pahang]], [[Perak]], [[Penang]], [[Sarawak]], and [[Selangor]]. The Malaysian version differs from the original in having slices of [[char siu]] added to the dish, as well as the possibility of the soup and wontons being in separate bowls, the noodles being served relatively dry, dressed with [[oyster sauce]] and garnished with chopped spring onions. Some stalls include deep-fried wontons in the dry versions as well.<ref>{{Cite web |title=Wonton Noodles {{!}} Traditional Noodle Dish From Guangdong {{!}} TasteAtlas |url=https://www.tasteatlas.com/wonton-noodles |access-date=2022-11-17 |website=www.tasteatlas.com}}</ref><ref>{{Cite web |last=DURAI |first=ABIRAMI |title=A wantan mee with a 62-year history |url=https://www.thestar.com.my/lifestyle/food/2017/07/13/fancy-trying-wantan-mee-with-a-62-year-heritage |access-date=2022-11-17 |website=The Star |language=en}}</ref>


⚫
Often served wet, the Hong Kong version can be found at Cantonese noodle joints with it being dry or soup. In [[Malacca]], ''wontons'' are placed together with the noodles and ''wonton'' soup can be ordered separately. The Malacca version is also usually spicier than the other Malaysian versions due to the use of a special unsweetened chili sauce.<ref>{{Cite web |title=Melaka style Wantan Mee – Foodeverywhere |url=https://foodeverywhere.net/2012/06/29/melaka-style-wantan-mee/ |access-date=2022-11-17 |language=en-US}}</ref>
⚫
Vegetarian Wonton Mee is also served in Malaysia in vegetarian restaurants. Instead of using pork to make [[char siu]], wheat gluten is used.


⚫
Vegetarian ''wonton mee'' is also served in Malaysia in vegetarian restaurants. Instead of using pork to make [[char siu]], wheat gluten is used.
==Philippines==
⚫
There are three distinct types of wonton noodle dishes found in the country. One is ''[[mami soup|mami]]'', which is a noodle soup that has egg noodles, wontons, and various vegetables in a hot broth. Another type is ''[[Pancit Molo|pancit molo]]'', which is similar to ''mami'', but the noodles used are the wonton wrappers themselves. The third type of wonton noodles is stir-fry egg noodles sold by hawkers and in small "stand-up" type stalls. Here, the noodles are stir-fried with [[mung bean]] sprouts and vegetables, flavoured with a range of sauces, and finally topped with wontons.


==Singapore==
===Philippines===
⚫
There are three distinct types of wonton noodle dishes found in [[Philippines]]. One is ''[[mami soup|mami]]'', which is a noodle soup that has egg noodles, wontons, and various vegetables in a hot broth. The name ''mami'' is derived from a Chinese phrase that means “pork noodles".<ref>{{Cite web |title=12 Best and Unique Pancit Noodle Dishes in the Philippine... |url=https://guidetothephilippines.ph/articles/history-culture/pancit-guide-philippines |access-date=2022-03-11 |website=Guide to the Philippines |language=en}}</ref> Another type is ''[[Pancit Molo|pancit molo]]'', which is similar to ''mami'', but the noodles used are the wonton wrappers themselves. The third type of wonton noodles is stir-fry egg noodles sold by hawkers and in small "stand-up" type stalls. Here, the noodles are stir-fried with [[mung bean]] sprouts and vegetables, flavored with a range of sauces, and finally topped with wontons.
⚫
Singapore wonton noodles includes noodles, leafy vegetables (preferably ''cai-xin''), barbecued pork (''[[char siu]]'') and bite-sized dumplings or ''wonton''. It is either served dry or in soup form with the former being more popular. If served dry, the wontons will be served in a separate bowl of soup. ''Shui jiao'' or prawn dumplings are served at some stalls and the original Hong Kong version is available at [[Cantonese cuisine|Cantonese]] restaurants and noodle joints. Fried wontons (wontons deep-fried in oil) are sometimes served instead of those boiled in the soup. The Singaporean and Malaysian versions of the wonton noodle are similar to each other, though the Singapore version uses significantly less soya sauce and is often served with chilli ketchup.


==Thailand==
===Singapore===
[[File:Singapore Wonton noodles (cropped).jpg|thumb|150px|Singapore]]
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[[File:Bami mu daeng kiao.JPG|thumb|''Bami mu daeng kiao'' at a noodle stall in [[Chiang Mai]], Thailand]]
⚫
Singapore wonton noodles includes noodles, leafy vegetables (preferably ''cai-xin''), barbecued pork (''[[char siu]]'') and bite-sized dumplings or ''wonton''. It is either served dry or in soup form with the former being more popular.<ref name=":0" /><ref name=":2" /> If served dry, the wontons will be served in a separate bowl of soup. ''Shui jiao'' or prawn dumplings are served at some stalls and the original Hong Kong version is available at [[Cantonese cuisine|Cantonese]] restaurants and noodle joints.<ref name=":2" /> Fried wontons (wontons deep-fried in oil) are sometimes served instead of those boiled in the soup. The Singaporean and Malaysian versions of the wonton noodle are similar to each other, though the Singapore version uses significantly less soy sauce and is often served with chilli ketchup.
⚫
''Wonton noodles'' ({{lang-th|บะหมี่เกี๊ยว}}; ''bami kiao'') are also very popular in [[Thai cuisine|Thailand]], where, as in Malaysia and Singapore, the dish is often ordered together with barbecued pork which is then called ''bami mu daeng kiao'' ({{lang-th|บะหมี่หมูแดงเกี๊ยว}}; ''mu daeng'' meaning "red pork"). As is customary with many noodle soups of Chinese origin in Thailand, chillies preserved in vinegar, dried chilli flakes, sugar, and fish sauce are added to taste. The dish is mostly eaten in soup form but it can also be served dry with the broth on the side.


==Vietnam==
===Thailand===
⚫
[[File:Bami mu daeng kiao.JPG|thumb|150px|[[Chiang Mai]], Thailand]]
⚫
''Wonton noodles'' ({{lang-th|บะหมี่เกี๊ยว}}; ''bami kiao'') are also very popular in [[Thai cuisine|Thailand]], where, as in Malaysia and Singapore, the dish is often ordered together with barbecued pork which is then called ''bami mu daeng kiao'' ({{lang-th|บะหมี่หมูแดงเกี๊ยว}}; ''mu daeng'' meaning "red pork").<ref>{{Cite web |last= |first= |date=2015-07-12 |title=Egg Noodles with Wontons and Red Thai Barbecue Pork – Ba Mee Kiew Moo Dang, Thai Noodles for Beginner Episode VII |url=https://highheelgourmet.com/2015/07/12/egg-noodles-with-wontons-and-red-thai-barbecue-pork-ba-mee-kiew-moo-dang/ |access-date=2022-11-17 |website=The High Heel Gourmet |language=en}}</ref> As is customary with many noodle soups of Chinese origin in Thailand, chillies preserved in vinegar, dried chilli flakes, sugar, and fish sauce are added to taste. The dish is mostly eaten in soup form but it can also be served dry with the broth on the side.<ref>{{Cite web |last=Wiens |first=Mark |date=2014-03-24 |title=Ba Mee Jub Kang (บะหมี่จับกัง) - Big Bowls of Old Skool Egg Noodles in Bangkok's Yaowarat |url=https://www.eatingthaifood.com/ba-mee-jub-kang-thai-egg-noodles/ |access-date=2022-11-17 |website=Thai Street Food, Restaurants, and Recipes {{!}} Eating Thai Food |language=en-US}}</ref>


===Vietnam===
⚫
[[Mì|''Súp mì'' or ''mì'']] for short is a Chinese-Vietnamese noodle soup, introduced to Vietnam by Chinese immigrants. ''Mì hoành thánh'' is the Vietnamese version of wonton noodle soup. Noodles can be served with the soup or soup separately. Common ingredients are yellow wheat (egg) noodles with pork-based broth, ground pork, chives, and various meats and toppings.
[[File:Mì vằn thắn.jpg|thumb|150px|Hanoi, Vietnam]]
⚫
[[Mì|''Súp mì'' or ''mì'']] for short is a Chinese-Vietnamese noodle soup, introduced to Vietnam by Chinese immigrants. ''Mì hoành thánh'' (''mì vằn thắn'') is the Vietnamese version of wonton noodle soup. Noodles can be served with the soup or soup separately. Common ingredients are yellow wheat (egg) noodles with pork-based broth, ground pork, chives, and various meats and toppings.<ref>{{Cite web |title=Ngõ Nooks: A Steaming Bowl of Mỳ Vằn Thắn to Ward off Winter’s Chill {{!}} Saigoneer |url=https://saigoneer.com/hanoi-street-food-restaurants/24216-ngõ-nooks-a-steaming-bowl-of-my-van-than-to-ward-off-winter’s-chill |access-date=2022-11-17 |website=saigoneer.com |language=en-gb}}</ref>


==See also==
==See also==
Line 75: Line 76:
* [[List of noodle dishes]]
* [[List of noodle dishes]]
* [[List of soups]]
* [[List of soups]]
* [[Wonton]]
* [[Mì]]
* {{portal-inline|Food}}
* {{portal-inline|Food}}


Latest revision as of 03:24, 15 May 2024

Wonton noodles
Wonton noodle soup in Hong Kong
TypeNoodles
CourseMain course
Place of originChina
Region or stateGuangdong, Hong Kong, Indonesia, Malaysia, Singapore, Philippines and Thailand
Serving temperatureHot
Main ingredientsflour, egg, pork, shrimp
Wonton noodles
Traditional Chinese雲吞麵
Simplified Chinese云吞面
Literal meaningWonton noodles

Wonton noodles (Chinese: 雲吞麵; Jyutping: wan4 tan1 min6; Cantonese Yale: wàhn tān mihn, also called wantan mee or wantan mein) is a noodle dish of Cantonese origin.[1] Wonton noodles were given their name, húntún (Chinese: 餛飩; Jyutping: wan4 tan1), in the Tang Dynasty (618-907 CE).[2] The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore, Vietnam and Thailand.[3][4] The dish usually consists of egg noodles served in a hot broth, garnished with leafy vegetables and wonton dumplings. The types of leafy vegetables used are usually gai-lan, also known as Chinese broccoli or Chinese kale. Another type of dumpling known as shui jiao (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings.[3] The wontons contain prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus. In Indonesia especially in North Sumatra, West Kalimantan and South Sulawesi, wonton noodles are called mie pangsit.

Regional variations[edit]

Guangzhou and Hong Kong[edit]

In Guangzhou and Hong Kong, wonton noodles are usually served in steaming hot soup with shrimp wontons and garnished with leafy vegetables.[5] There are plenty of variations of this popular Cantonese dish, with different toppings and garnishes. For example, the soup and wontons being in separate bowls, the noodles being served relatively dry, served with toppings and garnishes, dressed with sauce, or dipping the noodles in the soup to eat it.[6]

Guangzhou and Hong Kong-style wonton noodles have a few predominant characteristics: The wontons are predominantly prawn—with small amounts of minced pork, or no pork at all—traditional consisting of 70% shrimp and 30% pork.[7] It is served with smooth thin noodles cooked al dente, in a hot, light brown soup (prepared from dried flounder).[8] Garlic chives are often added as a garnish.

In order to ensure that the noodles are perfectly al dente, the noodles are blanched for only 10 seconds, after which they are rinsed under cold water and placed in the serving bowl atop the wontons. Hot bouillon soup is then scooped into the bowl, on top of the wonton noodles. This style's soup is said to be characterised by its flavourful, savoury taste, yet not so strong as to overpower the taste of the wonton and the noodles which it accompanies.[9]

When served, the spoon is customarily placed at the bottom, with the wontons above the spoon and the noodles on top; this is done due to the belief that letting the noodles soak in the soup for too long will leave it over-cooked.

Although the "wonton noodle" is synonymous with wonton and noodles served in hot soup, the dish may also be served "dry", as in lo mein (撈麵), where the wonton are placed on a large bed of noodles.[6]

Cambodia[edit]

The dish has also been adopted into Cambodian cuisine, where it is called mee kiev (Khmer: មីគាវ) in Khmer. The broth is clear, topped with garlic chives and the dumplings are filled with seasoned minced pork and shrimp. Variations are often served with wheat vermicelli, a mixture of rice-wheat noodles or flat rice noodles (គុយទាវមីគាវ, kŭytéav mii kiəv).

Malaysia[edit]

Batu Pahat, Johor

Malaysia offers different versions of the dish, with different states having different versions of the dish and there are versions from Johor, Pahang, Perak, Penang, Sarawak, and Selangor. The Malaysian version differs from the original in having slices of char siu added to the dish, as well as the possibility of the soup and wontons being in separate bowls, the noodles being served relatively dry, dressed with oyster sauce and garnished with chopped spring onions. Some stalls include deep-fried wontons in the dry versions as well.[10][11]

Often served wet, the Hong Kong version can be found at Cantonese noodle joints with it being dry or soup. In Malacca, wontons are placed together with the noodles and wonton soup can be ordered separately. The Malacca version is also usually spicier than the other Malaysian versions due to the use of a special unsweetened chili sauce.[12]

Vegetarian wonton mee is also served in Malaysia in vegetarian restaurants. Instead of using pork to make char siu, wheat gluten is used.

Philippines[edit]

There are three distinct types of wonton noodle dishes found in Philippines. One is mami, which is a noodle soup that has egg noodles, wontons, and various vegetables in a hot broth. The name mami is derived from a Chinese phrase that means “pork noodles".[13] Another type is pancit molo, which is similar to mami, but the noodles used are the wonton wrappers themselves. The third type of wonton noodles is stir-fry egg noodles sold by hawkers and in small "stand-up" type stalls. Here, the noodles are stir-fried with mung bean sprouts and vegetables, flavored with a range of sauces, and finally topped with wontons.

Singapore[edit]

Singapore

Singapore wonton noodles includes noodles, leafy vegetables (preferably cai-xin), barbecued pork (char siu) and bite-sized dumplings or wonton. It is either served dry or in soup form with the former being more popular.[1][6] If served dry, the wontons will be served in a separate bowl of soup. Shui jiao or prawn dumplings are served at some stalls and the original Hong Kong version is available at Cantonese restaurants and noodle joints.[6] Fried wontons (wontons deep-fried in oil) are sometimes served instead of those boiled in the soup. The Singaporean and Malaysian versions of the wonton noodle are similar to each other, though the Singapore version uses significantly less soy sauce and is often served with chilli ketchup.

Thailand[edit]

Chiang Mai, Thailand

Wonton noodles (Thai: บะหมี่เกี๊ยว; bami kiao) are also very popular in Thailand, where, as in Malaysia and Singapore, the dish is often ordered together with barbecued pork which is then called bami mu daeng kiao (Thai: บะหมี่หมูแดงเกี๊ยว; mu daeng meaning "red pork").[14] As is customary with many noodle soups of Chinese origin in Thailand, chillies preserved in vinegar, dried chilli flakes, sugar, and fish sauce are added to taste. The dish is mostly eaten in soup form but it can also be served dry with the broth on the side.[15]

Vietnam[edit]

Hanoi, Vietnam

Súp mì or mì for short is a Chinese-Vietnamese noodle soup, introduced to Vietnam by Chinese immigrants. Mì hoành thánh (mì vằn thắn) is the Vietnamese version of wonton noodle soup. Noodles can be served with the soup or soup separately. Common ingredients are yellow wheat (egg) noodles with pork-based broth, ground pork, chives, and various meats and toppings.[16]

See also[edit]

References[edit]

Wikimedia Commons has media related to Wonton noodle.
  1. ^ a b "Deconstructing wonton noodles". South China Morning Post. June 25, 2015. Retrieved September 8, 2018.
  2. ^ Max (2018-10-04). "Wonton 馄饨". MyKindofEats. Retrieved 2019-02-18.
  3. ^ a b "How does Hong Kong's wonton compare with Singapore's or Malaysia's?". South China Morning Post. 2019-08-12. Retrieved 2022-02-01.
  4. ^ Ang, Darren (2017-05-30). "Wanton Mee's humble history has made it a cornerstone of Asian cuisine". Darren Bloggie - Singapore Lifestyle Blog. Retrieved 2022-11-17.
  5. ^ Chan, Hoishan (26 December 2011). "Best wonton noodles in Hong Kong". CNN Travel. Retrieved 28 October 2012.
  6. ^ a b c d Fern, Ong Sor (2017-04-25). "Exploring the regional differences in a dish of wonton noodles | The Straits Times". www.straitstimes.com. Retrieved 2022-11-17.
  7. ^ "粥、粉、麵 | 香港旅遊發展局". www.discoverhongkong.com. Retrieved 2019-02-18.
  8. ^ White, Adam (2017-07-09). "World's best dishes: Hong Kong wonton noodles". Discovery. Retrieved 2022-11-17.
  9. ^ "Mak's Noodle Hong Kong". legourmet.tv. Archived from the original on 9 September 2012. Retrieved 28 October 2012.
  10. ^ "Wonton Noodles | Traditional Noodle Dish From Guangdong | TasteAtlas". www.tasteatlas.com. Retrieved 2022-11-17.
  11. ^ DURAI, ABIRAMI. "A wantan mee with a 62-year history". The Star. Retrieved 2022-11-17.
  12. ^ "Melaka style Wantan Mee – Foodeverywhere". Retrieved 2022-11-17.
  13. ^ "12 Best and Unique Pancit Noodle Dishes in the Philippine..." Guide to the Philippines. Retrieved 2022-03-11.
  14. ^ "Egg Noodles with Wontons and Red Thai Barbecue Pork – Ba Mee Kiew Moo Dang, Thai Noodles for Beginner Episode VII". The High Heel Gourmet. 2015-07-12. Retrieved 2022-11-17.
  15. ^ Wiens, Mark (2014-03-24). "Ba Mee Jub Kang (บะหมี่จับกัง) - Big Bowls of Old Skool Egg Noodles in Bangkok's Yaowarat". Thai Street Food, Restaurants, and Recipes | Eating Thai Food. Retrieved 2022-11-17.
  16. ^ "Ngõ Nooks: A Steaming Bowl of Mỳ Vằn Thắn to Ward off Winter's Chill | Saigoneer". saigoneer.com. Retrieved 2022-11-17.
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