Thursday, October 18, 2007

Dry wantan noodles

100g chicken breast, boiled and sliced
100g wantan noodles
5 wantan (dumplings)
100g mustard greens (sawi)
100g taugeh

For sauce:
1 tsp sesame seed oil
1 tbsp sweet, thick soy sauce
1 tsp chopped garlic

For wantan:
½ carrot
1 boneless chicken breast
3 onions
8 prawns
½ tsp oyster sauce
½ tsp Knorr chicken stock granules
Salt to taste
Sugar to taste
1 egg white

1. Blanch wantan noodles in hot water for about three minutes.

2. Blanch sawi for a minute and taugeh. Blanch wantan for two minutes.

3. Blend soy sauce, chopped garlic and sesame seed oil.

For wantan:

1. Chop finely carrot, chicken, onions and prawns.

2. Add oyster sauce, salt and sugar to taste, and chicken stock granules.

3. Marinate for an hour.

4. Spread a teaspoonful of filling on wantan skin.

5. To seal, apply egg white to the edges of the wantan skin and fold.

Making dumplings:

1. Lay wantan skin out flat and place a teaspoon of mixture on centre of skin.

2. Dab a little egg white.

3. Fold and press top corner to bottom corner. Press to seal.

4. For a wantan, pull the right and left corners up and stick together.


1. Stir noodles and sauce together and place on plate.

2. Arrange vegetables, chicken and wantan with the noodles.

Note: For soup noodles, make a light chicken stock and combine with plain noodles, vegetables, meat and wantan in a deep bowl.

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