Rice Noodles With Wonton/chinese Ravioli In Mushroom Sauce
By: My Cooking Hut
Published: Sunday, February 28, 2010 - 1:46pm

Ingredients




Wontons:
150 grams prawns, minced
100 grams pork, minced
dash of white pepper
1 tablespoon oyster sauce
1 teaspoon sesame oil
some wonton wrappers
Noodles:
some rice noodles (slightly less than half packet)
Sauce:
3 shiitake dried mushrooms, thinly sliced (note:soak the mushr
1 clove of garlic, finely chopped
150 ml water
1 1/2 tablespoons oyster sauce
1 tablespoon dark soya sauce
some olive or vegetable oil
2 teaspoons cornstarch + 2 tbsp water
Garnish:
half carrot, finely chopped
1 inch stalk of spring onions, finely sliced  lengthwise

Preparation

1 Soak the rice noodles in warm water for about 20 minutes or until they are soft. Then, set aside. 2 In a small bowl, place just enough warm water and soak the mushrooms until soft. (This water can be incorporated into the recipe you are making and can add a lot of flavor to your dish. Strain it if you wish to use). Squeeze out excess water, slice mushrooms up to the stem on all sides and discard the stem since it is usually too tough to eat. 3 To quickly cook the finely chopped carrots, put the carrots in the bowl with some water. Then, put in the microwave for about 1-2 minutes. Set aside for garnish later. 4 To make the wontons, mix all the ingredients in a bowl. Place a wonton skin with one point towards you. Spoon about 1 tsp of the filling just off-center of skin. Fold bottom point of wonton skin over filling to make it into triangle shape. Press the edges to seal. Repeat until the filling is finished. Set aside. 5 Heat a pan with some olive or vegetable oil. Put in the chopped garlic, cook until almost brown. Then, put in the sliced shiitake mushroom. Stir for 2-3 minutes. Add in the seasonings. After that, add in the water. 6 Let it simmer for about 10 – 15 minutes. 7 While the mushroom sauce is cooking away, bring a saucepan to boil and cook wontons in batches. It should take about 5 minutes or less (depending on the size of the filling) for each wonton to cook. 8 Meanwhile, reheat the noodles and arrange desired portion on the plate. 9 Thicken the sauce with the cornflour mixture. Spoon fair amount of sauce over the noodles. 10 Garnish the noodles with carrots and spring onion. 11 Finally, top the noodles with (some) wontons. Drizzle some sesame oil over the sauce before serving if you wish.

About


When I was still at college in Kuala Lumpur, I remember there was this hawker’s place that I used to go for noodles. The stall was always packed during lunch time. Yet, so many people didn’t mind to queue for the next available table. I was one of them.
As far as I could remember, the stall was owned by a Chinese couple. They worked ever so hard to satisfy their patrons’ hunger. Their specialty was to serve rice noodles in either mushroom sauce or curry sauce, along with a separate bowl of hot clear soup with wontons.
I had never tried mushroom sauce neither had I tried noodles in curry sauce. I fell in love with both of them. Since then, I had become their regular customer who never failed to visit their stall at least once a week.
Just a few days ago, I had almost an irresistible impulse to creatively re-create and present noodles in mushroom sauce with wonton/chinese ravioli for my own pleasure. The result of the my noodles in mushroom sauce with wonton/chinese ravioli had satisfied my craving for the taste that I had missed for quite a long time!
As you may notice, the wonton that I made is a ravioli-like shape. Just to make a difference. You can use the normal method of making wonton that is illustrated in the method section to wrap the wonton though.

Comments:
Sarah Reid

Do you happen to recall how many wontons you got out off all this?