Malaysian Wonton Noodle Soup with Char Siu Pork

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A hawker-stall classic from Kuala Lumpur and Penang, this Malaysian wonton noodle soup features springy egg noodles in a clear, deeply savory pork-and-dried-shrimp broth, topped with plump prawn-and-pork wontons, sliced char siu, blanched greens, and a soft egg. Unlike Hong Kong-style versions, the Malaysian rendition is served swimming in broth rather than tossed in sauce, and the wontons almost always contain prawns.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 19 gFat
• 6 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 4 gSugar
• 34 gProtein
• 1180 mgSodium
• 780 mgPotassium
• 135 mgCalcium
• 5 mgIron
• 22 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the pork and prawn wontons

• 250 g (9 oz) ground pork
• 150 g (5 oz) raw prawns, peeled, deveined, and finely chopped
• 2 tablespoons cornstarch
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground white pepper
• 1 egg white
• 1 small shallot, finely grated
• 1 package (about 30 sheets) square wonton wrappers

For the broth

• 1 kg (2.2 lb) pork bones, blanched
• 20 g (3/4 oz) dried shrimp, rinsed
• 2 liters (8 cups) water
• 1-inch knob fresh ginger, smashed
• 4 garlic cloves, smashed
• 3 scallions, halved
• 2 tablespoons soy sauce
• 1 teaspoon ground white pepper
• 1 1/2 teaspoons salt, or to taste

For the noodles and toppings

• 600 g (1.3 lb) fresh thin egg noodles (wantan mee style)
• 300 g (10 oz) Chinese broccoli (gai lan) or choy sum, trimmed
• 4 soft-boiled eggs, peeled and halved
• 200 g (7 oz) char siu (Chinese BBQ pork), thinly sliced
• 2 tablespoons fried shallots
• 2 scallions, thinly sliced
• Sambal oelek or chili paste, to serve

Directions

1. Make the broth: in a large stockpot, combine pork bones, dried shrimp, water, ginger, garlic, and scallions. Bring to a boil over high heat, then reduce to a low simmer. Skim off any foam, partially cover, and simmer gently for 45 minutes until the broth is milky and flavorful. Strain through a fine sieve and season with soy sauce, white pepper, and salt; keep hot.
2. While the broth simmers, prepare the wontons: in a bowl, combine ground pork, chopped prawns, cornstarch, soy sauce, sesame oil, white pepper, egg white, and grated shallot. Mix in one direction for 3-4 minutes until the mixture is sticky and holds together. Place 1 1/2 teaspoons 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 and sealing with a dab of water to form a classic nurse hat shape.
3. Bring a separate pot of water to a gentle boil and cook the wontons in batches for 4-5 minutes, until the filling is firm and opaque and the wrappers are just tender. Remove with a slotted spoon and set aside.
4. Blanch the noodles: in the same pot of water, cook the fresh egg noodles for 1-2 minutes until just tender but still springy. Drain and divide among 4 large deep soup bowls. Immediately blanch the Chinese broccoli or choy sum in the hot water for 30-45 seconds, then arrange alongside the noodles.
5. To assemble, ladle the hot seasoned broth generously over the noodles in each bowl. Top with 4-5 wontons, a few slices of char siu, a portion of greens, and two halves of soft-boiled egg. Scatter fried shallots and sliced scallions over the top.
6. Serve immediately with sambal oelek or chili paste on the side for those who want extra heat. Provide a soup spoon and chopsticks, and encourage diners to sip the broth between bites for the full Malaysian hawker experience.

Cook’s Notes

• For the silkiest broth, simmer pork bones slowly and never let it boil hard; a rolling boil emulsifies too much fat and clouds the flavor. Skim patiently in the first 10 minutes.
• To make perfect soft-boiled eggs, lower room-temperature eggs into boiling water and cook exactly 6 minutes 30 seconds, then transfer to an ice bath for 2 minutes before peeling. The yolk should be jammy and just set.
• Dried shrimp is non-negotiable for authentic Malaysian wantan mee flavor; it provides the deep umami backbone that distinguishes this from other regional wonton noodle soups.
• If fresh wonton mee noodles are unavailable, substitute fresh thin Hong Kong-style egg noodles and reduce the blanching time slightly, as they cook faster.
• Char siu can be store-bought from any Chinese BBQ shop, or you can use leftover roasted pork shoulder brushed with a little hoisin and honey as a quick stand-in.

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