Malaysian Dry-Style Char Siu Wonton Noodles

A beloved Malaysian street food classic, these dry-style wonton noodles feature springy egg noodles tossed in a savory dark soy dressing and topped with sliced char siu, pork-and-shrimp wontons, crisp greens, and a fiery homemade sambal. A small bowl of clear peppery broth is served alongside to soak the wontons, just like in the hawker stalls of Kuala Lumpur and Petaling Jaya.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 68 gCarbs
• 3 gFiber
• 7 gSugar
• 34 gProtein
• 1480 mgSodium
• 540 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 28 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the pork and shrimp wontons

• 300 g (about 1 1/4 cups) ground pork
• 150 g medium shrimp, peeled, deveined, and finely chopped
• 1 1/2 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1/2 tsp ground white pepper
• 1/4 tsp sugar
• 1 package (about 30 sheets) square wonton wrappers

For the clear peppery broth

• 6 cups chicken stock (low-sodium)
• 4 slices fresh ginger
• 2 spring onions, white parts only
• 1 tsp ground white pepper
• 1/2 tsp salt, or to taste
• 1 tsp Shaoxing wine

For the noodle dressing and char siu

• 450 g fresh thin egg noodles
• 3 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 tsp sesame oil
• 1 tsp sugar
• 2 tbsp vegetable oil
• 200 g store-bought char siu pork, sliced 5 mm thick
• 200 g kai-lan or choy sum, trimmed

For the sambal chili and garnish

• 4 fresh red chilies, roughly chopped
• 2 shallots, peeled
• 2 garlic cloves
• 1 tbsp sambal oelek
• 1 tbsp lime juice
• 1/2 tsp sugar
• 2 spring onions, thinly sliced
• Pickled green chilies, to serve

Directions

1. Make the wonton filling: In a medium bowl, combine the ground pork, chopped shrimp, light soy sauce, sesame oil, cornstarch, white pepper, and sugar. Stir in one direction for 2 minutes until the mixture becomes sticky and cohesive.
2. Wrap the wontons: Place 1 teaspoon of filling in the center of each wonton wrapper. Brush the edges with water, fold into a triangle, then bring the two outer corners together, overlapping them to form a small purse. Repeat with all wrappers and set on a parchment-lined tray.
3. Prepare the broth: In a saucepan, combine the chicken stock, ginger, spring onion whites, white pepper, salt, and Shaoxing wine. Bring to a gentle simmer over medium heat and keep warm for serving.
4. Make the sambal: In a small food processor, blend the red chilies, shallots, and garlic into a coarse paste. Stir in the sambal oelek, lime juice, and sugar. Set aside.
5. Blanch the greens: Bring a large pot of water to a boil. Add the kai-lan or choy sum and blanch for 1 to 2 minutes until just tender but still bright green. Remove with tongs and set aside. In the same water, cook the egg noodles for 1 to 2 minutes until just al dente, then drain and rinse briefly under cool water to stop the cooking.
6. Cook the wontons: Bring a separate pot of water to a rolling boil. Drop the wontons in batches and cook for 3 to 4 minutes until the wrappers turn translucent and the filling is firm and opaque. Remove with a slotted spoon and divide among four small soup bowls, then ladle the hot clear broth over them.
7. Dress the noodles: In a wok or large skillet, heat the vegetable oil over medium heat. Add the sliced char siu and sear for 30 seconds per side to warm through and crisp the edges. Add the drained noodles, dark soy sauce, light soy sauce, oyster sauce, sesame oil, and sugar. Toss vigorously for 30 seconds until every strand is evenly coated in the glossy dark sauce.
8. Plate and serve: Divide the dressed noodles among four shallow bowls. Top each with seared char siu slices and a portion of blanched greens. Scatter spring onions over the top and serve immediately with the wonton soup bowls, a spoonful of sambal, and pickled green chilies on the side.

Cook’s Notes

• Use fresh thin egg noodles (yellow alkaline noodles) for the proper springy, chewy bite. Dried noodles can be substituted but will lack the signature texture.
• Do not overcook the wontons. Three to four minutes is plenty; the wrappers should turn translucent and the filling just firm.
• If you cannot find char siu, substitute with pan-seared pork belly or chicken thigh marinated in 1 tablespoon dark soy, 1 teaspoon sugar, and 1 teaspoon five-spice powder for 20 minutes.
• Dark soy sauce provides the signature deep mahogany color and caramel sweetness; do not swap it for additional light soy sauce.
• For an authentic kopitiam experience, serve the wontons floating in their own small bowl of clear broth alongside the dressed noodles rather than combining them.
• Handle wonton wrappers with slightly damp hands to prevent them from drying out and cracking while you work.

More Malaysia Recipes You’ll Love

Craving more flavors from Malaysia? Try these traditional recipes:

• Malaysian Coconut Rice with Sambal and Crispy Anchovies
• Char Kway Teow Stir-Fried Flat Noodles
• Malaysian Curry Laksa Noodle Soup with Coconut and Prawns

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