Dry Wonton Noodles/Wantan Mee (Vegan)
This Malaysian-inspired dry wonton noodles features bouncy noodles tossed in a rich, savory sauce. It is incredibly saucy, tasty, and addictive. The best part is, this wantan mee can be made in 10 minutes!
Servings: 3 servings
Calories: 293kcal
Ingredients
- 8 oz dried wheat noodles or ramen/soba noodles*
Sauce
- 2 tablespoon soy sauce or tamari (use if gluten-free needed)
- 1 tablespoon dark soy sauce
- 1 tsp shallot oil or sesame oil **
- 2 teaspoon coconut sugar ( or any other granulated sugar)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For garnish ( optional )
- chopped green onions
- fried shallots
Instructions
- Boil a pot of water and cook noodles according to package instructions. Rinse under cold water and drain well.
- In the meatime, combine all ingredients needed for the sauce.
- In a large bowl, toss in the noodles and the sauce made earlier.
- Garnish it with chopped green onions and fried shallots, if using. Enjoy !
Notes
*Noodles - As mentioned above, traditional ones uses fresh egg noodles. However, you can easily make this dish vegan by using wheat based noodles like lo mein noodles and ramen, or gluten-free alternatives like rice noodles and soba noodles.
**Shallot oil - I usually purchase my shallot oil online, but you can make your own at home too! Check out this shallot oil recipe by Malaysian Chinese kitchen for the full recipe. Or, simply substitute it with sesame oil.
Oil-free - Simply omit shallot oil.
Nutrition
Calories: 293kcal | Carbohydrates: 59g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1241mg | Potassium: 57mg | Fiber: 2g | Sugar: 2g | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
