Wonton noodles

Wonton noodles are a cherished Cantonese dish dating back to the Tang Dynasty. Today, they are relished throughout Southern China, Hong Kong, and several Southeast Asian countries such as Indonesia, Malaysia, Singapore, and Thailand. The dish typically comprises noodles in a hot broth, complemented by leafy vegetables and wonton dumplings filled with prawns, chicken, or pork. It's often garnished with spring onions, mushrooms, and black fungus to enhance its flavor.

In regions like Guangzhou and Hong Kong, wonton noodles are served in a steaming hot soup with shrimp wontons and leafy greens. These variants are renowned for their prawn-filled wontons, fresh thin noodles, light brown broth, and a sprinkle of garlic chives atop. The cooking process is meticulously managed to ensure the noodles are perfectly cooked without becoming soggy.

Malaysia offers diverse regional interpretations of wonton noodles, each with its unique flair. You might encounter versions that include char siu slices, oyster sauce, and even deep-fried wontons. Meanwhile, in Singapore, wonton noodles are served with leafy vegetables, char siu, and wontons, available either dry or in a soup. A distinctive feature of the Singaporean versions is the inclusion of chili ketchup.

In the Philippines, wonton noodles are also adored, with various iterations like mami, pancit molo, and stir-fried egg noodles featuring wontons. In Thailand, the dish is often enjoyed with barbecued pork. Over in Vietnam, a Chinese-Vietnamese version, mì hoành thánh, is popular. This version features yellow wheat noodles in a pork-based broth with assorted meat toppings.