Wantan Mee Recipe (Soup Style)

Wantan noodles: Thin egg noodles that cook quickly and have a springy texture.

Pork mince: Ground pork that adds a savory and rich flavor to the soup.

Choy sum: A leafy green vegetable with tender stalks and a mild flavor, often used in Asian cuisine.

Minced garlic: Adds a pungent and aromatic flavor to the broth.

Soy sauce: A salty and umami-rich sauce that enhances the overall flavor of the soup.

Sesame oil: Adds a nutty and fragrant aroma to the dish.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a hint of spiciness and depth to the soup.

Chicken stock: The base of the soup, providing a rich and savory flavor.

When preparing wantan noodles, ensure they are cooked al dente by following the package instructions closely. Overcooking can lead to a mushy texture that won't hold up well in the soup. After boiling, immediately rinse the noodles under cold water to stop the cooking process and remove excess starch. This will help maintain their firm texture when you add the hot chicken stock.

• wantan noodles - Substitute with egg noodles: Egg noodles have a similar texture and taste, making them a good alternative for wantan noodles.

• pork mince - Substitute with chicken mince: Chicken mince is a leaner option and can absorb flavors well, making it a suitable substitute for pork mince.

• choy sum - Substitute with bok choy: Bok choy has a similar texture and mild flavor, making it a good replacement for choy sum.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile, though it is less pungent than fresh minced garlic.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used as a substitute, though it has a different flavor profile. It is a healthier option and still provides a rich texture.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt, offering a slightly different mineral content and flavor.

• pepper - Substitute with white pepper: White pepper has a milder flavor and is often used in Asian cuisine, making it a good substitute for black pepper.

• chicken stock - Substitute with vegetable stock: Vegetable stock can be used as a vegetarian alternative, providing a similar depth of flavor.

• Allow the wantan noodles and soup to cool completely before storing. This helps prevent condensation, which can make the noodles soggy.
• Store the noodles and soup separately to maintain the texture of the noodles. Place the cooled noodles in an airtight container.
• Pour the cooled chicken stock with pork mince and choy sum into a separate airtight container or a resealable plastic bag.
• Label the containers with the date to keep track of freshness.
• For refrigeration, place both containers in the fridge. The noodles and soup can be stored for up to 3 days.
• For freezing, use freezer-safe containers or heavy-duty freezer bags. The soup can be frozen for up to 2 months.
• When ready to reheat, thaw the soup in the refrigerator overnight if frozen.
• Reheat the soup on the stove over medium heat until it reaches a gentle boil.
• To reheat the noodles, briefly dip them in boiling water for 30 seconds to 1 minute, just until heated through.
• Combine the reheated noodles and soup in a bowl and enjoy your meal as if freshly made.

• For stovetop reheating:

  1. Pour the leftover soup into a pot.
  2. Heat on medium until it begins to simmer.
  3. Add the noodles and choy sum to the pot.
  4. Stir gently until everything is heated through, about 3-5 minutes.

• For microwave reheating:

  1. Place the noodles and soup in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on high for 2-3 minutes, stirring halfway through.
  4. Ensure the soup is hot and the noodles are warmed evenly.

• For oven reheating:

  1. Preheat the oven to 350°F (175°C).
  2. Transfer the soup and noodles to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 15-20 minutes, or until thoroughly warmed.

• For steaming:

  1. Set up a steamer and bring the water to a boil.
  2. Place the noodles and soup in a heatproof bowl.
  3. Steam for about 5-7 minutes, or until heated through.

• For sous-vide reheating:

  1. Place the soup and noodles in a vacuum-sealed bag.
  2. Set the sous-vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 20-30 minutes.

• Pot: Used to bring the chicken stock to a boil and cook the ingredients.

• Strainer: Used to drain the boiled wantan noodles.

• Knife: Used to mince the garlic.

• Cutting board: Surface for mincing the garlic and preparing the choy sum.

• Measuring spoons: Used to measure out the soy sauce, sesame oil, salt, and pepper.

• Mixing spoon: Used to stir the ingredients in the pot.

• Serving bowls: Used to serve the wantan mee soup.

• Tongs: Used to handle the noodles and choy sum.

• Ladle: Used to pour the soup over the noodles in the serving bowls.

Prep ingredients in advance: Chop the choy sum and mince the garlic ahead of time to streamline the cooking process.

Use pre-made stock: Opt for store-bought chicken stock to save time on making your own.

Quick boil noodles: Boil the wantan noodles while preparing the soup to multitask efficiently.

Batch cook: Double the recipe and freeze portions for quick meals later.

One-pot method: Cook the pork mince directly in the chicken stock to save on washing extra pans.