Wan Ton Mee

Name: Wan Ton Mee
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 cup Carrot (1 cup carrots, diced); 1 bunch Chives (a bunch chives); 1 cup Mushroom (1 cup mushroom, diced); 2 pieces Dried Pasta (2 rolls wan ton noodles); 4 tbsp Oyster Sauce (4 tablespoons vegetarian oyster sauce); 0 pieces Bell Pepper (pepper); 0 pieces Pork (Vegetarian char siu/barbeque pork); 0 pieces Salt and Pepper (salt and pepper); 0 pieces Seasoning (seasoning); 2 tsp Sesame Oil (2 teaspoons sesame oil); 1 ½ tbsp Soy Sauce (1 1/2 tablespoons soy sauce + 2 teaspoons honey/sweet soy sauce); 1 piece Firm Tofu (1 firm tofu); 4 cup Vegetable Stock (4 cups Vegetable stock); 10 pieces Wonton Wrappers (10 wan wrappers)

30 minChinese

Servings2

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Dairy Free

Steps

1Noodles.Cook noodles in boiling water for about 3 mins or until it ceases to stick together.
2Remove and blanch in cold water.
3Put the noodles back in another pot of boiling vegetable stock and cook another 3-4 mins or till it reaches the right texture.Meanwhile, mix all ingredients of seasoning in a bowl.When noodles are ready remove from fire and drain. Toss it in the seasoning till well coated.Wan Ton soup
4Mash some tofu and season with salt, pepper and light soy sauce.
5Add chopped chives and carrots and mushroom if you wish. Fill wan ton wrappers with filling and fry.For he soup, boil vegetable stock and season.
6Add wan tons once soup is done and removed from fire.Vegetable
7Though its best to use a leafy vegetable, I used broccoli. Blanch the vegetable in the stock used to cook the mee.Assemble and garnish with grilled vegetarian char siu .