If there was ever to be a ubiquitous Chinese dish then it has to be Wantan Noodles. Any man who opens a Chinese noodle shop has to in some ways be prepared to offering a sampling of this culinary skills in preparing this common and much loved Chinese meal, which can be eaten as a snack.
The whole dish is made up of noodles or pasta prepared with a soup. In China, it is mainly offered in its soupy form where pieces of Wantan or meat dumplings can be found floating in the bowl of noodles. This is by far the most common signature dish of any Chinese restaurant known to man.
The noodles is what really makes this dish sing. The noodles is made fresh with duck eggs (though chicken eggs are more common) and the wheat has to come from one of the best suppliers. You can virtually taste the difference if one or the other is used as the simple dish often shows up the most rudimentary taste of these ingredients.
When the noodles are well made, then 50 percent of the hurdle has been crossed. The next is really in the cooking of the noodles which can make or break the dish. Cooked to perfection (al dente), the texture and taste simply shines. Overcook the noodles and you'll be rewarded with a soggy aftertaste as the soup would have leeched out all the flavors of the wheat and eggs.
This is why this dish should be eaten hot off the kitchen and never packed for takeaways as the noodles will simply not last the journey.
The dry version of this dish is also eaten widely but less so in China. In Malaysia and Singapore, the humble Wantan Mee is eaten with relish, with a generous helping of pickled green chili. To flavor the dry noodles, light or dark soy sauce is added. The darker sauce gives it a sweeter taste but often it will mask the taste of the noodles. I personally prefer the lighter soy version as it allows you to taste the noodles.
The Wantan dumplings is a bit of mystery as many different styles are used all over China. The main ingredient is of course meat, pork is preferred but vegetables are often added. Sizes and styles too differ. In Malaysia and Singapore, the Wantan is often tiny in comparison to the ones found in Mainland China.
For me however, the Wantan and Char Siew (roast pork loin) are just garnish. It gives you a more complete meal and it does not in any way enhances the taste of the noodle.
If the noodles are made well, it should stand up on its own. This is why the best Wantan Noodle shops often make their own noodles fresh.
The noodles is what really makes this dish sing. The noodles is made fresh with duck eggs (though chicken eggs are more common) and the wheat has to come from one of the best suppliers. You can virtually taste the difference if one or the other is used as the simple dish often shows up the most rudimentary taste of these ingredients.
When the noodles are well made, then 50 percent of the hurdle has been crossed. The next is really in the cooking of the noodles which can make or break the dish. Cooked to perfection (al dente), the texture and taste simply shines. Overcook the noodles and you'll be rewarded with a soggy aftertaste as the soup would have leeched out all the flavors of the wheat and eggs.
This is why this dish should be eaten hot off the kitchen and never packed for takeaways as the noodles will simply not last the journey.
The dry version of this dish is also eaten widely but less so in China. In Malaysia and Singapore, the humble Wantan Mee is eaten with relish, with a generous helping of pickled green chili. To flavor the dry noodles, light or dark soy sauce is added. The darker sauce gives it a sweeter taste but often it will mask the taste of the noodles. I personally prefer the lighter soy version as it allows you to taste the noodles.
The Wantan dumplings is a bit of mystery as many different styles are used all over China. The main ingredient is of course meat, pork is preferred but vegetables are often added. Sizes and styles too differ. In Malaysia and Singapore, the Wantan is often tiny in comparison to the ones found in Mainland China.
For me however, the Wantan and Char Siew (roast pork loin) are just garnish. It gives you a more complete meal and it does not in any way enhances the taste of the noodle.
If the noodles are made well, it should stand up on its own. This is why the best Wantan Noodle shops often make their own noodles fresh.
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