Wonton noodles come in two varieties, the "soup" you might be more familiar with, and the "dry" version, where the noodles are tossed in a sauce and flavoured oil. Getting the oil right is the secret to a great dry wonton noodles.
1 tbsp vegetable peanut oil
1 bunch gai laan (Chinese broccoli), cut into 5cm lengths with thick stalks halved lengthways
a handful of beansprouts
4 cups fresh thin egg noodles
250g char siu (Cantonese barbecued pork), thickly sliced*
*Char siu available from Chinese BBQ restaurants
For noodle sauce
3 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp castor sugar
For garlic and shallot oil
1 cup peanut oil
5 cloves garlic
For wontons (makes 20)
250g roughly chopped pork belly
100g raw peeled prawn meat
1 tbsp finely chopped spring onions
2 tsp minced ginger
1 clove garlic, finely chopped
½ tsp light soy sauce
1 tsp Shao hsing wine
¼ tsp castor sugar
a pinch of salt
20 square wonton wrappers
1. For the wontons, combine the pork, prawn, spring onions, ginger, garlic and seasonings in a food processor and pulse to combine to a very coarse paste. Place a teaspoon of the filling in the centre of a wonton wrapper and moisten the edges. Fold the wrapper in half to form a triangle, then bring the two long ends of the triangle together to form a boat shape, as if you were making tortellini. Repeat for the remaining filling.
2. For the garlic and shallot oil, heat a little of the oil in small saucepan on low-medium heat and fry the garlic and shallots for about 10 minutes until lightly browned and fragrant. Add the remaining oil and keep on low heat, uncovered for about 40 minutes to infuse the oil. Strain and discard the solids, reserving the oil.
3. For the noodle sauce, combine all the ingredients in a small bowl and stir to dissolve the sugar.
4. Bring a medium saucepan of water to the boil and salt it well. Add one tablespoon of peanut oil and boil the gai laan for about two minutes until tender. Drain and set aside.
5. Bring a large saucepan of water to the boil and boil the wontons for five minutes until cooked through. Drain and set aside.
6. Cook the noodles according to packet directions, adding the beansprouts for the last 30 seconds of cooking. Drain well and transfer to a large bowl. Add the wontons, noodle sauce and ¼ cup of the garlic and shallot oil and toss well.
To serve: Divide between four plates with the char siu and gai laan arranged on top.