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Char Siew Wan Tan Mee
Makan Tengah Hari • Malaysia
How to Make Char Siew Wan Tan Mee (Traditional & Healthy Version)
Char Siew Wan Tan Mee is a beloved Malaysian noodle dish, known for its springy egg noodles, tender char siew (vegetarian-style in this recipe), and delicate vegetarian wan tan dumplings. Originating from the bustling hawker stalls of cities like Kuala Lumpur and Penang, this dish showcases the multicultural tapestry of Malaysia, blending Chinese culinary techniques with local Malaysian flavors. Traditionally served dry or with a light broth, Wan Tan Mee is a lunchtime favorite, offering a satisfying balance of taste and texture. In this health-conscious vegetarian adaptation, we use local tofu and mushrooms to create a flavorful 'char siew', while the wan tan filling is packed with crunchy vegetables and fragrant herbs such as daun bawang (spring onion) and daun sup (celery leaves). The noodles are tossed in a savory, umami-rich sauce featuring light soy, dark soy, and a hint of sesame oil. With fresh, wholesome ingredients and no deep frying, this recipe is a lighter yet authentic take on a Malaysian classic, perfect for those seeking a nutritious, satisfying lunch.
Bahan-bahan(untuk 1 generous bowl of noodles with 3 wan tan dumplings and sliced vegetarian char siew)
- 200g Egg noodles (Mee telur)
- 150g Firm tofu (For vegetarian char siew)
- 4 pieces Shiitake mushrooms (Soaked and sliced)
- 12 pieces Wan tan wrappers (Look for eggless wrappers if vegan)
- 1/2 small Carrot (Finely diced)
- 2 stalks Daun bawang (spring onion) (Finely chopped)
- 2 tbsp Daun sup (celery leaves) (Chopped)
- 2 tbsp Soy sauce, light (For sauce & char siew marinade)
- 1 tbsp Soy sauce, dark (Adds color and depth)
- 1 tsp Sesame oil (For sauce)
- 2 cloves Garlic (Minced)
- 2 tsp Oyster sauce (vegetarian) (Optional for extra umami) - pilihan
- 1/4 tsp White pepper
- 1 Pandan leaf (Knotted, for noodle boiling water) - pilihan
- 100g Choy sum (sawi hijau) (Blanched)
Arahan
- 1
Prepare the vegetarian char siew by slicing tofu into strips and marinating with 1 tbsp light soy sauce, 1/2 tbsp dark soy sauce, 1 tsp sesame oil, and 1/2 tsp white pepper. Pan-fry with sliced shiitake mushrooms over medium heat until golden and slightly caramelized.
8 minutes
Use a non-stick pan and avoid overcrowding for crispier edges.
- 2
For the wan tan filling, mix diced carrot, half the spring onion, chopped celery leaves, and a pinch of white pepper. Spoon 1 tsp of filling onto each wan tan wrapper, moisten edges with water, and fold into triangles or traditional shapes.
5 minutes
Seal edges well to prevent filling from leaking during cooking.
- 3
Bring a pot of water to boil with a knotted pandan leaf. Blanch choy sum for 30 seconds, remove and set aside. In the same water, cook noodles for 2 minutes or until springy, then drain and rinse under cold water to stop cooking.
5 minutes
Rinsing noodles ensures a bouncy, non-sticky texture.
- 4
Cook wan tan dumplings in boiling water for 2-3 minutes until wrappers turn translucent. Remove and set aside.
3 minutes
Do not overcrowd the pot to avoid sticking.
Kenapa hidangan ini sihat
By swapping traditional fatty char siew pork for tofu and mushrooms, this recipe significantly reduces saturated fat and cholesterol while boosting plant-based nutrients. With generous vegetables and steamed wan tan, the dish is filling yet lower in calories, perfect for weight management. The use of local greens like choy sum and minimal processed ingredients makes this a wholesome, heart-healthy choice for lunch.
This vegetarian Char Siew Wan Tan Mee is rich in plant-based protein from tofu and shiitake mushrooms, plus fiber and vitamins from carrots, choy sum, and celery leaves. The use of local greens and minimal oil keeps saturated fat low. The dish provides B vitamins, iron, and antioxidants, supporting energy and immune health. By using less soy sauce and opting for vegetarian ingredients, sodium and cholesterol are kept in check, making it suitable for a balanced Malaysian diet.
Petua
- 💡Tip 1: Use a pandan leaf in boiling water for an authentic Malaysian aroma.
- 💡Tip 2: Pan-fry tofu over medium heat until slightly crispy for the best 'char siew' texture.
- 💡Tip 3: Always rinse egg noodles under cold water after boiling for a springy, non-sticky bite.
Penyimpanan & hidangan
Store cooked noodles, char siew, and wan tan separately in airtight containers in the fridge for up to 2 days. Reheat noodles by blanching briefly in hot water before tossing with sauce. Dumplings can be steamed or microwaved for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 520.0 kcal |
