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 direction section to wrap the wonton though.
Ready to indulge in my rice noodles with wonton/chinese ravioli in mushroom sauce?
Rice Noodles with Wonton in Mushroom Sauce
Yield: 2-3 persons
150g rice vermicelli
150g prawns, minced
100g pork, minced
1 tbsp oyster sauce
1 tsp sesame oil
some wonton wrappers
a pinch of ground white pepper
1 tbsp sunflower oil
1 garlic clove, peeled and finely chopped
3 shiitake dried mushrooms, soaked until softened, thinly sliced and reserve the water
1 tbsp oyster sauce
1 tbsp dark soya sauce
half small carrot, peeled finely chopped
1 spring onion, finely sliced
1. Soak the rice noodles in warm water for about 20 minutes or until they are soft.
2. To make the wontons, mix all the ingredients in a bowl. Place a wonton skin with one point towards you. Spoon about 1-2 tsp of the filling and place in the centre. Fold the wonton skin over the filling to make it into triangle shape. Press the edges to seal. Repeat until the filling is finished. Set aside.
3. Put the sunflower oil in a pan over medium high heat. Add the chopped garlic and cook for 1 minute. Then, add the sliced shiitake mushroom. Stir for 2-3 minutes. Add the oyster sauce, dark soya sauce and water. Bring to the boil for a few seconds. Add the carrot, stir and cook for 1 minute. Then, lower the heat and further simmer for 2-3 minutes.
4. Meanwhile, bring a big saucepan of water to the boil and cook the wontons for 3-4 minutes. Drain and set aside. Reheat the noodles and divide equal portion onto individual plates. Spoon the sauce over the noodles.
5. Top the noodles with some wontons. Sprinkle some spring onion over. Serve warm.