Wan Ton Mee
A vegetarian version of the popular Malaysian Chinese dish that is originally served with bbq pork.
Total Steps
9
Ingredients
14
Tools Needed
7
Ingredients
- 2 rolls wan ton noodles
- 4 tablespoons vegetarian oyster sauce
- 1.5 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons honey or sweet soy sauce
- pepper
- 4 cups vegetable stock
- 10 wrappers wan ton wrappers
- 1 firm tofu block
- 1 bunch chives
- 1 cup diced carrots
- 1 cup diced mushrooms
- salt
- vegetarian char siu or barbeque pork
Instructions
Step 1
Cook noodles in boiling water for about 3 minutes, or until they cease to stick together. Remove and blanch in cold water.
Step 2
Transfer the noodles to another pot of boiling vegetable stock and cook for another 3-4 minutes, or until they reach the desired texture.
Step 3
Meanwhile, mix all noodle seasoning ingredients (vegetarian oyster sauce, soy sauce, sesame oil, honey/sweet soy sauce, and pepper) in a bowl.
Step 4
When noodles are ready, remove them from heat and drain. Toss them in the prepared noodle seasoning until well coated.
Step 5
Mash the firm tofu and season with salt, pepper, and light soy sauce. Stir in chopped chives, and optionally diced carrots and mushrooms.
Step 6
Fill the wan ton wrappers with the prepared tofu mixture and fry them until golden.
Step 7
For the soup, boil the vegetable stock and season to taste with salt and pepper. Add the fried wan tons once the soup is done and removed from heat.
Step 8
If using a leafy vegetable or broccoli, blanch it in the vegetable stock that was used to cook the noodles.
Step 9
Assemble the Wan Ton Mee, garnishing with grilled vegetarian char siu.