Guangzhou and Hong Kong In Guangzhou and Hong Kong, wonton noodles are usually served in steaming hot soup with shrimp wontons and garnished with leafy vegetables. There are plenty of variations of this popular Cantonese dish, with different toppings and garnishes—for example, the soup and wontons being in separate bowls, the noodles being served relatively dry, served with toppings and garnishes, dressed with sauce, or dipped in the soup to eat it. Guangzhou and Hong Kong-style wonton noodles have a few predominant characteristics: The wontons are predominantly
prawn—with small amounts of minced pork, or no pork at all—traditional consisting of 70% shrimp and 30% pork. It is served with smooth
thin noodles cooked
al dente, in a hot, light brown soup (prepared from dried
flounder).
Garlic chives are often added as a garnish. In order to ensure that the noodles are perfectly
al dente, the noodles are
blanched for only 10 seconds, after which they are rinsed under cold water and placed in the serving bowl atop the wontons. Hot
bouillon soup is then scooped into the bowl, on top of the wonton noodles. This style's soup is said to be characterised by its flavourful, savoury taste, yet not so strong as to overpower the taste of the wonton and the noodles which it accompanies. When served, the spoon is customarily placed at the bottom, with the wontons above the spoon and the noodles on top; this is done due to the belief that letting the noodles soak in the soup for too long will leave them overcooked. Although the "wonton noodle" is synonymous with wonton and noodles served in hot soup, the dish may also be served "dry", as in
lo mein (), where the wonton are placed on a large bed of noodles. Some cities with abundant typical
mie pangsit are
Malang in
East Java, and
Makassar in
South Sulawesi.
Malaysia ,
Johor Malaysia offers different versions of the dish, with different states having different versions of the dish and there are versions from
Johor,
Pahang,
Perak,
Penang,
Sarawak, and
Selangor. The Malaysian version differs from the original in having slices of
char siu (barbecued pork) added to the dish, as well as the possibility of the soup and wontons being in separate bowls, the noodles being served relatively dry, dressed with
oyster sauce and garnished with chopped spring onions while the wontons are in a soup bowl usually with spring onions added in as well. Some stalls include deep-fried wontons in the dry versions as well. Often served wet, the Hong Kong version can be found at Cantonese noodle joints with it being dry or soup. In
Malacca,
wontons are placed together with the noodles and
wonton soup can be ordered separately. The Malacca version is also usually spicier than the other Malaysian versions due to the use of a special unsweetened chili sauce. Vegetarian
wonton mee is also served in Malaysia in vegetarian restaurants. Instead of using pork to make
char siu, wheat gluten is used.
Philippines There are three distinct types of wonton noodle dishes found in
Philippines. One is
mami, which is a noodle soup that has egg noodles, wontons, and various vegetables in a hot broth. The name
mami is derived from a Chinese phrase that means “pork noodles". Another type is
pancit molo, which is similar to
mami, but the noodles used are the wonton wrappers themselves. The third type of wonton noodles is stir-fry egg noodles sold by hawkers and in small "stand-up" type stalls. Here, the noodles are stir-fried with
mung bean sprouts and vegetables, flavored with a range of sauces, and finally topped with wontons.
Singapore Singapore wonton noodles includes noodles, leafy vegetables (preferably
cai-xin), barbecued pork (
char siu) and bite-sized dumplings or
wonton. It is either served dry or in soup form with the former being more popular. As is customary with many noodle soups of Chinese origin in Thailand, chillies preserved in vinegar, dried chilli flakes, sugar, and fish sauce are added to taste. The dish is mostly eaten in soup form but it can also be served dry with the broth on the side.
Vietnam Súp mì or mì for short is a Chinese-Vietnamese noodle soup, introduced to Vietnam by Chinese immigrants.
Mì hoành thánh (
mì vằn thắn) is the Vietnamese version of wonton noodle soup. Noodles can be served with the soup or soup separately. Common ingredients are yellow wheat (egg) noodles with pork-based broth, ground pork, chives, and various meats and toppings. ==See also==