Dry Wonton Noodles

• Noodle 500g
• Pork 300g
• Soy sauce 4 tbsp
• Oyster sauce 2 tbsp
• Garlic 4 cloves
• Vegetable oil 2 tbsp
• Shallot 3 large
• Wonton wrappers 24 pieces
• Ground pork 120g
• Sugar 8g

How to Make It

• 1

  Cook the fresh thin egg noodles in boiling water for 1 minute until al dente, then immediately rinse under cold water to stop the cooking process.

• 2

  Thinly slice the pork and marinate it with 1 teaspoon of the soy sauce for 15 minutes. Meanwhile, mix the ground pork with 1 teaspoon of the soy sauce and 1/4 teaspoon of salt. Place 1 teaspoon of filling in the centre of each wonton wrapper, moisten the edges with water, fold over and press to seal.

• 3

  In a small bowl, mix the remaining soy sauce, the oyster sauce and the sugar to create the signature savory sauce base.

• 4

  Heat 1 tablespoon of oil in a pan and stir-fry the marinated pork slices until they are fully cooked and slightly caramelized.

• 5

  Heat the remaining 1 tablespoon of oil in a clean wok and sauté the minced garlic and sliced shallots until they turn golden brown and fragrant.

• 6

  Toss the cooked noodles directly into the wok with the aromatics and the prepared sauce, coating every strand thoroughly.

• 7

  Meanwhile, boil the wontons in a large pot of boiling water for 4 minutes, until they float and the filling is cooked through, then drain. If the noodles seem too dry, add 30 ml of the hot cooking water and toss again for a silky texture.

• 8

  Serve the noodles hot, topped with the cooked pork slices and the boiled wontons.