I made dry wantan mee (i.e with the soup on the side, rather than the noodles in the soup). It was the same process as the one I made and posted on the Malaysian cuisine thread.
However the soup was more like the ones I had in Malaysia as I found some wantan soup powder. I used less than directed as it smelt pretty strong stuff and I also browned off chicken wings and added them and some cabbage to the soup when I made it. I didn’t add any star anise, lemongrass or mushrooms to the soup this time.
I almost forgot the pickled chillis for the noodles but remembered before we ate it.
