Dry Wanton Noodle

29 May

The important ingredient for the Dry Wanton Noodle would be of course, the Sambal Ikan Bilis (Anchovy Chilli Paste). This and the sauce condiment are so crucial as this dish would never be complete without them. I’ve eaten at several places but somehow, their taste really can’t beat the one that my mom cooks 🙂

It’s either the noodles have not been blanched properly or the sauce condiment is way too salty. So, do pay close attention to every single detail of this recipe and you will be rewarded with a bowl of an extremely delicious meal!

Let’s get started yo!


Sambal Ikan Bilis:

  • 1 1/2 cups dried chilli (soaked in water for a few minutes)
  • 1/4 cup dried anchovies (the big ones; soaked in water for a few minutes)
  • 1 big onion
  • 3 garlic cloves
  • 1 ikan bilis stock cube
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • A pinch of MSG

Sauce Condiment:

  • 5 tablespoons oyster sauce
  • 4 tablespoons sesame seed oil
  • 4 tablespoons light soya sauce
  • 2 tablespoons dark soya sauce
  • A pinch of sugar


  • 1 kg fresh Chinese egg noodles
  • 1 packet chye sim, cut the stems and leaves into 2 inch
  • Honey BBQ Baked Chicken or Roasted Duck Meat (I bought the halal smoked duck breast from frozen section of NTUC), sliced thinly


For the Sambal Ikan Bilis, blend the chilli, anchovies, onion, garlic and ikan bilis stock cube with a cup of water coarsely. Heat this mixture in a saucepan until it dries up. Add the vegetable oil and season with salt and MSG. Allow it to simmer over low heat. Set aside once it is cooked.

For the Sauce Condiment, just mix everything together and heat in a small pan. Once heated, set aside.

Blanch the chye sim stems and leaves in boiling water and set aside.

You will need to boil water in two separate saucepans. Loosen the stands of the fresh Chinese egg noodles and drop one serving into the boiling water of one saucepan. Stir with chopsticks and cook for 1 – 2 minutes. Use a sieve to lift the noodles from the boiling water and plunge them in a basin of cold water (or under a cold running tap). Remove, shake out excess water and plunge into the boiling water of the other saucepan. Lift out at once, drain well and place on a plate (or bowl).

Scoop a tablespoon of the Sambal Ikan Bilis with one tablespoon of the Sauce Condiment by the side. Add the blanched vegetables and a few slices of either the chicken or duck meat. Serve this with a bowl of the Wanton Soup.

It may seem pretty tedious but you’ll be thrilled by the end product. So, GOOD LUCK folks 😉


2 Responses to “Dry Wanton Noodle”


  1. Fried Wantons « Cady McBronzie's Culinary Adventure - May 29, 2011

    […] May I finally mastered the art of cooking Dry Wanton Noodle and making these heavenly little pockets of happiness. A recipe which I have learnt from my mother […]

  2. Wanton Soup « Cady McBronzie's Culinary Adventure - May 29, 2011

    […] cadymcbronzie ← Fried Wantons Dry Wanton Noodle → LikeBe the first to like this […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: