My mother’s menu consisted of two choices: Take it or leave it.
~ Buddy Hackett
Suanne and I had a big debate over how to name this dish. I mean, how can one call this a wonton noodle where there is no wonton. Anyway, it’s her dish and she gets to call it what she wants. The star of this simple dinner is the CHAR SIEW (roasted red pork). Suanne made the Char Siew herself. To make perfect char siew, you need pork shoulder butt. Suanne used some Thai made seasoning mix. She can’t recall where she bought it but should be in one of the many Asian market along Kingsway or Metrotown area (we hang around that place a lot because there is where I work, Arkensen and Nanzaro’s chinese school and our church). Here is the picture of the Roast Red Pork Seasoning Mix:
Anyway, to cut to the chase (i.e. without showing you the whole roasting process because we did not take pictures), below is what the char siew looks like. I really like it a bit charred but trust me, it taste really GREAT.
Now, hear this. You do NOT eat char siew like STEAK! They are to be sliced in bite size, like below. Here is a secret from Suanne … leave the slicing until the end or else everyone in the family will munch it all before the noodles is ready. Go, jot it down.
Now, this is what the fuss is about … the packaging says wonton noodle. I think it should be called egg noodle.
Like spaghetti, you need to cook it to soften it … but NOT THAT LONG! Spaghetti takes 7-8 minutes but you only cook wonton (egg) noodle in boiling water for just 2 minutes, just enough to soften them.
For some reason, Suanne’s late mum always says that after boiling the noodles for two minutes, they should be scooped up and run under cold water before dipping it AGAIN into the boiling water for a split second. No one knows why this step is necessary … do you know why people do that?
For seasoning, Suanne uses a mix of sesame seed oil, soya sauce and thick/dark soya sauce.
After a good stir and a bit of choy sum for color … here it is: Char Siew Wonton Noodle (without the Wonton)!
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I think running under cold water is to stop the noodle from cooking further and stick to each other; then dip in hot water to warm it up slightly. Or perhaps that process is to remove the “kan sui” (alkaline water) !!! hahaha it’s just my theory.All you dishes contain too much pork! Muslim friends will stay away from your blog.
He he he … come to think of it, we do have a lot of pork dishes. We don’t normally take so much pork. Next up … chicken!
Wow ! what a mouth-watering wantoon mee!!!! must try it one day. Ha hahahha . I usually buy chow Siew from shop, $5 plus p/box for mee soup during weekend.Yeah, Ben, u right, we too always have chicken, less pork. so, await yrs chicken menu up next!!
Just spoke to Suanne … coming up next is … roast chicken. Akan Datang … next week. 🙂
Dipping it in cols water will prevent it from sticking together
I use ground chicken instead of pork in the wonton. It actually tastes pretty good
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