Vegetarian Dry Wonton Noodles (Tofu Mushroom Filling) 干捞云吞麵

A wonton (also spelled as wanton) is a small round dumpling with a savoury filling, usually boiled in soup or sometimes fried. These wontons are made of tofu and mushroom, and it tastes awesome! Ironically, wanton is define in dictionary as sexually immodest or promiscuous of woman especially. But in Singapore and rather almost all Asian countries, you can see this wanton noodles all around at our eateries, LOL. No time to wrap the dumpling and still want to have this noodles for dinner, check out this quick and easy dish in 15 minutes, Dry Chinese Noodles (Gan Lao Mian 干捞面). Where to buy the best raw eggless wonton mee in Singapore? Click here.
Dietary: Vegetarian, Vegan. 
Serve 2

For the Wonton Filling
 1 (200g) firm tofu, mashed
 5 fresh shiitake mushrooms, chopped finely
 1/2 carrot, chopped finely
 1 Tbsp spring onions or coriander leaves, chopped
 1 Tbsp self-raising or tempura flour
 1 Tbsp corn starch/flour
 1 tsp sesame oil

 1 tsp salt, to taste
 Sugar, to taste
 White pepper, to taste

 1 pack (25pcs) eggless wonton wrapper
 Canola oil, for frying

For the Wonton Noodles
 2 pcs (150g) fresh eggless wonton noodles
 Water, for boiling

 1/2 tsp dark soy sauce
 2 tsp light soy sauce or Braggs Liquid Aminos, or to taste
 1 tsp sesame oil
 2 tsp tomato sauce
 Pinch of white pepper
 1 Tbsp vegetarian sambal chilli (optional)
 1 Tbsp water
 Spring onions, chopped
 Coriander, chopped
 Fried shallots

 Cut red chillies
 Vegetarian sambal shrimp bites 
For the Wonton Soup
 2 cup or 480ml water
 1 Tbsp light soy sauce or Braggs Liquid Aminos
 2 Tbsp vegetarian mushroom oyster sauce
 1 tsp sesame oil
 Pinch of white pepper 
 2 fresh shiitake mushrooms, sliced (optional)
 1/4 cup carrots, and sliced (optional)
 1/2 cup bok choy, sliced
 Leftover of wonton filling after wrapping wonton
 Spring onion, for garnish

Wrapping Wonton:
1. Combine all ingredients for wonton filling and seasonings, and mix until well combined. Chill the mixture in the refrigerator for 15 minutes if you have time.

2. Lay a wrapper diagonally on your plate or board with one point facing you. Place a teaspoon of filling in the middle of the wonton. Dip your finger slightly in a bowl of water and coat the top ^ edges of the wonton. Bring the bottom V edges of the wonton up to the top point, and press down lightly to seal the edges. 
Cooking Wonton:
1. Bring water in a stockpot to a boil. Add soy sauce, oyster sauce, sesame oil and pepper. Add mushrooms, carrots, and bok choy and wonton filling. Reduce to medium heat. Place wontons into the soup for about 3 minutes. Garnish with spring onions.
1. Heat oil to about 1 inch in wok or large skillet over medium-high heat to 375°F.  Add few wontons at a time, turning occasionally until they are golden brown and crisp, 2 to 3 minutes. Drain on paper towels.
Cooking Wonton Noodles:
1. Lightly loosen the noodle and remove any excess flour coating. Place the noodles in boiling water and cook for 1-2 minutes maximum, do not overcook. Drain in a colander. If the noodles become to sticky and starchy, rinse over water a few times before proceeding to next step.

2. Pour drained noodles into wok, then add all seasonings. Use a pair of chopsticks, toss until all ingredients are coated evenly. If you prefer your noodles to be a bit wet, add water to reach your desired consistency.

3. Transfer noodles to individual serving dish, then top with crispy fried or boiled wontons, and some vegetarian Char Sao (roasted meat) if desired. Garnish and serve immediately.



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