Don Signature Crab - Singapore Food Guide

Singapore Wanton Mee (Dry Style)

A Singapore-style dry wanton mee — springy egg noodles wok-tossed with char siu oil, served with prawn-and-pork wantons and greens for a classic hawker-centre favourite.

Singapore Wanton Mee (Dry Style)

About this dish

Wanton mee is a hawker staple across Singapore — from bustling Tiong Bahru kopitiams to heartland hawker centres where office crowds queue for a comforting bowl. This dry style brings together springy alkaline egg noodles tossed in a glossy soy-and-char-siu oil dressing, piled with silky prawn-and-pork wantons, slices of char siu and a handful of blanched leafy greens. It’s the kind of plate you’d order for lunch near the CBD or grab as a late-night supper after a movie at the cinema.

The flavour profile is a delicious balance of savoury and slightly sweet from light and dark soy, rounded by sesame oil and a hit of char siu oil or lard for that authentic hawker aroma. Textures are key: chewy, bouncy noodles, delicate wanton skins hiding juicy fillings, crisp scallions and the occasional crunchy fried shallot. Many Singapore home cooks keep it simple by using store-bought char siu or ready-made wanton wrappers — perfect for busy weeknight dinners, potlucks or feeding a small family.

This recipe includes tips to recreate that zi char-style wok fragrance (wok hei) at home, how to adjust the chilli for local heat tolerance (from mild sambal to fiery chilli padi), and easy substitutions available at NTUC FairPrice, Cold Storage or your nearby wet market. Serve it alongside achar or a cold barley drink for a truly Singaporean makan experience.

Ingredients

  • 300 g fresh alkaline egg noodles (wanting mee noodles) or fresh Hakka-style noodles
  • 200 g char siu (Chinese BBQ pork), thinly sliced
  • 250 g minced pork (for wantons)
  • 150 g raw prawns, peeled, deveined and roughly chopped
  • 30–40 wanton wrappers (approx. 1 packet)
  • 3 tbsp light soy sauce (for sauce)
  • 1 tbsp dark soy sauce (for colour)
  • 2 tsp sugar
  • 1 tbsp sesame oil
  • 2 tbsp char siu oil or pork lard (or neutral oil if preferred)
  • 3 cloves garlic, minced (for garlic oil)
  • 120 ml hot vegetable oil (to make garlic/shallot oil)
  • Salt and white pepper to taste
  • 1 tbsp shaoxing wine or dry sherry (optional for wanton filling)
  • 1 tsp cornflour (for wanton filling binder)
  • 150 g choy sum or kai lan, trimmed
  • 2 stalks spring onions, thinly sliced
  • 3 tbsp fried shallots (for garnish)
  • 1 tbsp toasted sesame seeds (optional garnish)
  • 2–3 tbsp chilli sauce or sambal (for serving)
  • 2 tsp black vinegar or Chinese black vinegar (for optional dip)
  • Ice water (for blanching vegetables)

Step-by-Step Method

  1. Make the wanton filling: in a bowl combine the minced pork, chopped prawns, 1 tsp light soy, 1 tsp sesame oil, 1 tsp cornflour, 1 tbsp shaoxing wine (if using), a pinch of white pepper and a small pinch of salt; mix until slightly sticky. Chill while you prepare wrappers.
  2. Assemble wantons: place about 1 tsp of filling in the centre of a wanton wrapper, wet the edges with water and fold into triangles or pear shapes. Keep covered with a damp cloth to prevent drying.
  3. Prepare garlic/shallot oil: warm 120 ml neutral oil in a small saucepan, add minced garlic and briefly fry until golden; strain and reserve the flavoured oil (or use store-bought lard/char siu oil for a more authentic hawker aroma).
  4. Cook wantons: bring a pot of water to a gentle rolling boil, add wantons in batches, stir to prevent sticking and cook 3–4 minutes until they float and the filling is cooked through; remove with a slotted spoon and set aside in a warm bowl.
  5. Blanch the greens: in the same boiling water, blanch choy sum or kai lan for 20–30 seconds till bright green and tender-crisp, then shock in ice water briefly to keep colour; drain and set aside.
  6. Cook noodles: in a large wok, add 1 tbsp neutral oil and heat to high until smoking for wok hei. Add pre-cooked or fresh egg noodles and toss for 30–45 seconds. Add the light soy, dark soy, sugar, 1 tbsp sesame oil and 2 tbsp char siu oil or lard, tossing quickly to coat. Keep on high heat for 20–30 seconds for a glossy finish — if you don’t have a super-hot stovetop, work quickly and stir constantly.
  7. Assemble bowls: divide the tossed noodles into serving bowls, top with 4–6 wantons per person, sliced char siu, a small handful of blanched greens, chopped spring onions and a sprinkle of fried shallots and toasted sesame seeds.
  8. Serve with accompaniments: place chilli sauce/sambal and black vinegar on the side so diners can season as they like — taste and adjust with a little more light soy or sugar, just like at a zi char stall.

Tips & Serving Ideas

  • Use ready-made char siu from NTUC FairPrice or the roast meat counter at Cold Storage to save time — thinly slice and warm briefly before serving.
  • For authentic hawker aroma, add a teaspoon of char siu oil or a small knob of pork lard when tossing noodles; sesame oil alone won’t give the same depth.
  • To get wok hei at home: preheat the wok until very hot, add oil, then work in short, high-heat bursts, tossing the noodles quickly — keep a window open for ventilation.
  • Wantons freeze well uncooked: place on a tray to freeze individually, then transfer to a zip-top bag for a quick weeknight meal.
  • Adjust chilli heat Singapore-style: serve sambal on the side and let guests add chilli padi slices for extra punch, or use a milder chilli sauce for kids.
  • If fresh alkaline noodles aren’t available, use fresh egg noodles or parboil and rinse dried egg noodles — toss immediately in the hot wok to revive chewiness.
  • Make-ahead option: boil wantons and store in broth in the fridge; reheat quickly in boiling water and toss fresh noodles to keep textures vibrant.

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