A must try Malaysian-styled vegan Char Siu Wonton Mee (Wantan Mee) - 干捞云吞面

By WoonHeng · 90 min

Ingredients

Instructions

1. Combine all the char siu sauce ingredients in a bowl and set aside.
2. Cut the tofu into 3 lengthwise slabs and coat all sides with cornstarch.
3. Heat a non-stick pan with 1 tablespoon of oil over low-medium heat. Pan-fry the tofu until golden on all sides, without flipping it until a crust forms.
4. Add the sauce to the pan and turn the tofu to coat each side until glossy. Remove and let it cool completely, then slice.
5. Heat a large non-stick pan with 1 tablespoon of oil. Sauté the mushrooms and carrots until fragrant, then add the cabbage and cook about a minute, longer for softer cabbage. Season with salt and pepper.
6. Transfer the mixture to a food processor, add the tofu and pulse until finely chopped.
7. Move the mixture to a large bowl, season with salt, white pepper, mushroom seasoning (if using) and sesame oil, mix well and let it cool completely.
8. Place a wonton wrapper on your palm, add a teaspoon of filling in the middle, bring the edges together and press them firmly, pushing the filling down to form a tail-shaped dumpling. Repeat until the filling is used up. The wontons can be frozen at this stage.
9. Make the shallot oil: heat 3 tablespoons of oil in a small saucepan, add the shallots and stir-fry until slightly golden. Remove from heat as soon as they are cooked through, then set aside or store the oil in a clean jar.
10. Divide the noodle sauce equally between two large bowls.
11. Bring a pot of water to a rolling boil with a drizzle of oil. Lower in the wontons and cook until they float, then leave them a few seconds more. Scoop them into the bowls.
12. In the same pot, cook the noodles as directed, then rinse in cold water for a springy texture.
13. Cook the vegetables in the water for about 30 seconds, then return the noodles to the hot water.
14. Remove the noodles and vegetables, transfer them to the sauce bowls, toss the noodles with the sauce, and top with wontons and char siu. Serve warm with pickled chili.

Summarized from WoonHeng's video. Watch it for the details.

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CarrotMushroomShallotCabbageTofuShiitake mushroomWonton wrapper