Wonton noodles
Wonton noodle soup in Hong Kong | |
| Type | Noodles |
|---|---|
| Course | Main course |
| Place of origin | China |
| Region or state | Guangdong, Hong Kong, Indonesia, Malaysia, Singapore, Philippines and Thailand |
| Serving temperature | Hot |
| Main ingredients | flour, egg, pork, shrimp |
| Wonton noodles | |||||||||||||
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Wonton noodles in Simplified Chinese (top) and Traditional Chinese character (below) | |||||||||||||
| Traditional Chinese | 雲吞麵 | ||||||||||||
| Simplified Chinese | 云吞面 | ||||||||||||
| Literal meaning | Wonton noodles | ||||||||||||
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Wonton noodles (Chinese: 雲吞麵; Jyutping: wan4 tan1 min6; Cantonese Yale: wàhn tān mihn, also called wantan mee or wantan mein) is a noodle dish of Cantonese origin. Wonton noodles were given their name, húntún (Chinese: 餛飩; Jyutping: wan4 tan1), in the Tang Dynasty (618-907 CE). The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore, Vietnam and Thailand. The dish usually consists of fresh egg noodles served in a hot broth, garnished with leafy vegetables and wonton dumplings. The types of leafy vegetables used are usually gai-lan, also known as Chinese broccoli or Chinese kale. Another type of dumpling known as shui jiao (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings. The wontons contain prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus. In Indonesia, especially in North Sumatra, West Kalimantan and South Sulawesi, wonton noodles are called mie pangsit.