Earlier this week, I decided that I wanted to attempt to make some wontons but by a twist of fate the noodles has become the main subject of this post.
While unpacking the groceries that I brought home last night, to my horror the packet of wonton skins cannot be found. Not too sure what happened... might have left it at the checkout counter. Today was a chaotic day with the aircon cleaners swinging by to do the usual quarterly service and the delivery of our new television set. It was just too stressful having to drive out this morning to get a pack of wonton skins. I ended up blanching the minced pork and prawns to serve by the side.
What made me really pleased was the texture of the egg noodle that we had today. To think that it took me 10 minutes trying to decide whether to get that big bucket of Sau Tao brand egg noodles or some unknown brand but had only 5 servings in a pack which would just be enough for us. Because I know that Sau Tao brand's noodle will give me the desired taste of how a plate of Hong Kong style wonton noodles is suppose to be (based on prior experience from the instant noodles under this brand!), I decided that I shall bite the bullet and carted back the big bucket. No regrets and I look forward to dishing up more noodles with the wontons for sure!
Ingredients:
- 4 servings of Chinese egg noodles
- 2 tablespoons of sesame oil
- 2 tablespoons of light soy sauce
- 5 tablespoons of oyster sauce
Preparation:
- Mix sesame oil, light soy sauce and oyster sauce together.
- Divide mixture of sauce equally onto 4 plates.
- Bring 2 litres of water to boil and add in noodles.
- Use a pair of chopsticks to help separate the noodles and cook evenly until al-dente.
- Drain noodles and add noodles to sauce.
- Mix noodles with sauce thoroughly.
Number of Servings: 4
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