Recipe
Rice Noodles with Wonton in Mushroom Sauce
Prep Time:
Cook Time:
Yield:
2-3 persons
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
Prep Time:
Cook Time:
Yield:
2-3 persons
Ingredients:
For the Rice Noodles with Wonton in Mushroom Sauce:
150g rice vermicelli
Wontons:
150g prawns, minced
100g pork, minced
1 tbsp oyster sauce
1 tsp sesame oil
some wonton wrappers
a pinch of ground white pepper
Sauce:
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
150ml water
half small carrot, peeled finely chopped
Garnish:
1 spring onion, finely sliced
Method:
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.
what a beautiful presentation!!.Your wontan make me drooling!.Anyway,I have something for you at my kitchen,see yea!
humm, that looks so good, fantastic photo and dish, I’ll have a go at it! 🙂
looks absolutely yummy and i do love wantons. your pics are fantastic as well.
A lovely recipe! And mouthwatering pictures!
I would love to try this recipe, but have one question: Could I replace pork with chicken or something similar? Or maybe just take prawns? Thanks!
beachlover,
Xie Xie! Also for the Beautiful Site Award, thanks!
Christelle,
Merci beaucoup!
Jo,
Thank you for your comment 🙂 Wontons (steamed or deep-fried) are always my favourites 🙂
PG,
Thank you!
To answer your question, you can replace the pork with minced chicken. I have never tried that thus don’t know what the texture will be like. You can just use prawns (minced), I sometimes do this and absolutely love it!
thank you for your answer! Wil surely try it. 🙂
This is a new twist to the regular wanton. I really like your beautiful presentation. By the way, thanks for your comment at my blog.
Beautiful presentation as always. I love prawn wontons in particular. I remember being very amused the first time I saw wontons being translated at ‘ravioli’ at a Chinese restaurant in the UK 😀
PG,
Not a problem! Let me know once you’ve tried out! Appreciate your feedback!
Gertrude,
Yeah! I thought I would give the regular wontons a western look! haha. Thanks for dropping by and your comment too!
Nilmandra,
Thank you!! I love prawn wontons too – the taste of juicy prawns just too yummy to resist! My partner translated steamed dumplings (included Dim Sum) as ‘Raviolis Chinois’ in French to his mom = ‘Chinese Raviolis’ . Can’t really think of another way of saying it apart from dumplings or raviolis.. hahaha..
Your wonton so prettylicious. I love the shape. I will try your shape in the future. Because the regular shape, if you don’t seal it properly, it “opens” up during the boiling process.
Amazing pictures, can’t wait to try this at home
My son would LOVE this recipe. This looks beautiful and I can tell that it would taste even better…nice!
Rasa Malaysia,
Thank you!! I really love the ravioli shape! I think it’s elegant 🙂 ehhee
Michael,
Thank you! Let me know what you think of this dish once you’ve tried!
Avesta,
Thanks for dropping by and your comment! I am glad you like this.
I’m ready, I’m ready!
Fantastic looking dish.
Scott,
Thank you for your comment!
Wow! So delish and sophisticated!
Do you happen to recall how many wontons you got out off all this?
Hi there,
I don't quite remember. I think it was easily more than 20 I reckon. You can make them and freeze, that's what I usually do.