Description
A soup-less noodle dish where boiled noodles and small Taiwanese wontons made with ultra-thin skins are tossed in a special sauce of soy, black vinegar, and fried shallots.
Restaurants serving Dry Wonton Noodles
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Wonton wrappers(ultra-thin)
- Minced pork
- Thin Chinese noodles
- Fried shallots
- Black vinegar
- Celery
Instructions
- [Authentic Recipe]
- [Taiwanese Wonton] Place a tiny amount of minced pork kneaded with sesame oil and white pepper on an ultra-thin wonton wrapper and wrap fluffily (keep meat scarce to enjoy the skin texture).
- Prep sauce at the bottom of a bowl: soy sauce, sesame oil, Taiwan's sweet black vinegar (Wu Cu), and the key flavors 'You Cong Su (fried shallots)' and 'minced celery'.
- Boil thin Chinese noodles and wontons together in a pot. Wontons finish in dozens of seconds; overboiling tears the skin.
- Thoroughly drain noodles and wontons, and put them in the sauce bowl.
- Right before eating, gently toss from bottom to top until the sauce firmly coats the ultra-thin wonton skins and noodles.
Learn more Spice, substitutes, tips
Key spices
Fried shallot and Black vinegar acidity
Substitutes at Japanese supermarkets
Store-bought meat wontons, Japanese Somen
Pairing
Thick pork soup (Rou Geng Tang) or other soups
Trivia
[For Women] The non-spicy version of Hongyou Chaoshou Mian (Spicy Wonton Noodles). The fruity acidity of Taiwanese black vinegar (Wu Cu) and celery aroma are very refreshing. A healing menu you can slurp easily even with no appetite.
Eating tips & etiquette
[Unique Eating] Before the wonton skins absorb the sauce and tear, enjoy the 'silky' throat-feel of the ultra-thin skins and the black vinegar acidity first!
Allergen
Wheat, Pork, Soy, Sesame