Wor Won Ton Mein Recipe
Recipe information
Make Wor Won Ton Mein in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Noodles & sauce
Protein & aromatics
Vegetables & garnishes
Noodles & sauce
1. Cook noodles
Bring a large pot of salted water to a boil. Add the egg noodles and cook until just al dente according to package instructions (usually 3–5 minutes for fresh, 6–8 minutes for dried). Drain and rinse briefly under warm water to stop cooking and prevent sticking. Toss with 1 tsp sesame oil to keep separate and set aside.
2. Make sauce
In a bowl whisk together 4 tbs soy sauce, 2 tbs oyster sauce, 1 tsp dark soy sauce, 1 tsp sugar and 2 cups chicken or pork stock. In a small separate cup, dissolve 1 tbs cornstarch in 2 tbs cold water to make a slurry and set aside.
Protein & aromatics
3. Prepare proteins
If using shrimp, pat dry and coarsely chop so pieces are about bite size. Keep pork and shrimp cold until ready to cook.
4. Stir-fry pork and aromatics
Heat a large wok or heavy skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl. Add the ground pork, breaking it up with a spatula. Fry until mostly cooked through and starting to brown, about 3–4 minutes. Push meat to one side. Add remaining 1 tbs oil in the cleared space, add minced ginger and half the minced garlic (about 1 tsp), plus the white parts of the sliced scallions. Stir-fry briefly until fragrant, about 20–30 seconds. Mix together with the pork.
5. Cook shrimp (if using)
Push meat to the side again and add the chopped shrimp to the hot spot. Stir-fry until just opaque and cooked through, about 1–2 minutes, then combine with the pork and aromatics.
Vegetables & finishing
6. Stir-fry vegetables
Add the sliced Napa or bok choy, julienned carrot and sliced mushrooms (if using) to the wok. Stir-fry on high, tossing constantly, until vegetables are tender-crisp, about 2–3 minutes. Add bean sprouts and the remaining garlic and cook another 30 seconds.
7. Combine sauce and thicken
Pour the prepared sauce (stock and soy mixture) into the wok. Bring to a simmer; then stir the cornstarch slurry and slowly drizzle it into the simmering sauce while stirring. The sauce should thicken quickly into a glossy gravy that coats the ingredients — about 1 minute. Taste and adjust seasoning with a pinch more sugar or 1 tsp more soy if needed. Stir in 1 tsp white pepper and 1 tsp sesame oil.
8. Add noodles
Add the cooked noodles to the wok. Using tongs or two spatulas, toss and fold the noodles into the sauce and other ingredients so the strands are evenly coated and heated through, about 1–2 minutes. If the mixture seems dry, add up to 2–4 tbs hot water or stock to loosen.
9. Finish and garnish
Turn off the heat. Stir in the green parts of the scallions. Taste and adjust seasoning. Transfer to a warmed serving platter and sprinkle with bean sprouts (reserve some for garnish), toasted sesame seeds and an extra grind of white pepper if desired.
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