Anything Asian is usually a big success with our little one and these wonton noodles are no exception. We used our easy-peasy dumplings recipe and turned the dumplings into a full dinner that was thoroughly enjoyed by the whole family. Along with fresh egg noodles brought from New May Wah and steamed Chinese greens, the meal with devoured with gusto by the munchkin (and everyone else). Grandma and Ria had a super fun time making over fifty dumplings (hello school lunch!). There’s something about filling and folding dumplings together that is such a sweet bonding experience.
For the adults we added a spicy chilli oil sauce to the noodles and some stir-fried shitake mushrooms and soy sauce fried minced chicken. It was no where as good as the similar dishes I grew up with back home in Singapore. But home is so far away, and such a long time ago, that this dish was close enough. Satisfying enough. It is sort of a fusion of a few separate noodle dishes from back home and also Sichuanese wontons in chilli oil.
Sichuan Chilli Oil Sauce
If it was okay to do so – I could drink this stuff by the gallon. 🙂
- 3-4 tbsps tamari or soy sauce with 1 1/2-2 tsp of sugar (use just this for chilli-averse kids)
- 5-6 tbsp chilli oil
- 2-4 heaped tsp crushed garlic (I don’t like raw garlic so I fry the garlic in the chilli oil for 30 sec-1 min)
- 2 tbsp finely sliced spring onion greens
- I tbsp rice wine vinegar (optional)
Yummy grown-up version – with sir fried minced chicken, fried baby shitakes, pan-fried dumplings, Chinese greens and crispy shallots.