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Dry Wan Tan Mee
Makan Tengah Hari • Malaysia
How to Make Dry Wan Tan Mee (Traditional & Healthy Version)
Dry Wan Tan Mee is a beloved noodle dish originating from Malaysia, especially popular in urban areas like Kuala Lumpur and Penang. This vegetarian version celebrates the multicultural flavors of Malaysia, where Chinese, Malay, and Indian influences come together in harmony. Wan Tan Mee is typically served dry, meaning the noodles are tossed in a savory sauce rather than being served in soup. Aromatic soy-based sauce, tender wantan (dumplings), and crisp vegetables create a satisfying meal that’s both comforting and wholesome. The dish features springy egg noodles, coated with a fragrant blend of soy sauce, sesame oil, and locally-sourced condiments. Vegetarian wantan dumplings are filled with tofu and mushrooms, adding a delightful bite. In Malaysia, it’s common to find Wan Tan Mee at hawker stalls, making it a staple for lunch among locals. This health-conscious recipe uses minimal oil and fresh produce, catering to calorie-conscious eaters while retaining authentic taste. Dry Wan Tan Mee is a great choice for lunch as it’s filling yet light. The combination of noodles, protein-rich tofu, and vegetables ensures balanced nutrition. With flavors enhanced by garlic, scallions, and a touch of chili, this dish delivers the essence of Malaysian street food in a nutritious, vegetarian-friendly package.
Bahan-bahan(untuk 1 bowl of noodles with 4 vegetarian wantan dumplings)
- 200g Egg noodles (Mee telur)
- 100g Firm tofu (Tauhu)
- 50g Fresh shiitake mushrooms (Cendawan)
- 16 pieces Wantan wrappers (Kulit wantan)
- 3 tbsp Soy sauce (Kicap)
- 1 tbsp Sesame oil (Minyak bijan)
- 1 tbsp Dark soy sauce (Kicap pekat)
- 1 cup Vegetable broth (Air rebusan sayur)
- 4 stalks Baby bok choy (Sawi kecil)
- 2 cloves Garlic (Bawang putih, minced)
- 1 tsp Chili oil (Minyak cili) - pilihan
- 2 stalks Scallions (Daun bawang, sliced)
- 1 leaf Pandan leaf (Daun pandan, optional aroma) - pilihan
Arahan
- 1
Prepare the vegetarian wantan filling by finely dicing tofu and mushrooms. Mix with minced garlic and a pinch of soy sauce.
5 minutes
Use firm tauhu for best texture.
- 2
Place 1 teaspoon of filling in each wantan wrapper. Wet edges, fold, and seal tightly.
5 minutes
Avoid overfilling to prevent bursting during cooking.
- 3
Bring vegetable broth to a boil. Add pandan leaf for aroma. Gently simmer wantan dumplings for 3 minutes or until they float.
5 minutes
Remove pandan before serving.
- 4
Blanch egg noodles in boiling water for 1-2 minutes until springy. Drain and rinse under cold water for extra bounce.
3 minutes
Rinsing prevents sticking and keeps noodles chewy.
Kenapa hidangan ini sihat
By using fresh vegetables and tofu, this Dry Wan Tan Mee avoids saturated fats and excess calories found in typical meat-based versions. The recipe is low in cholesterol, high in fiber, and provides sustained energy for lunch. It’s a wholesome lunch option for those managing weight, diabetes, or simply seeking nutritious Malaysian food. The use of minimal oil, fresh local ingredients, and steamed dumplings ensures a healthy, guilt-free meal.
This vegetarian Dry Wan Tan Mee is a balanced meal, offering carbohydrates from egg noodles, plant-based protein from tofu, and fiber from vegetables. Shiitake mushrooms provide antioxidants, while bok choy is rich in vitamins A and C. Sesame oil contributes healthy fats, and garlic boosts immunity. The use of vegetable broth keeps sodium levels moderate. Overall, this dish supplies essential macros, vitamins, and minerals with minimal cholesterol, making it suitable for most diets.
Petua
- 💡Tip 1: Prepare wantan ahead and freeze for quick meals.
- 💡Tip 2: Use daun pandan in broth for authentic aroma.
- 💡Tip 3: Rinse noodles under cold water for perfect texture.
Penyimpanan & hidangan
Store leftover noodles and dumplings separately in airtight containers in the fridge for up to 2 days. Reheat noodles by tossing in fresh sauce; steam dumplings before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 430.0 kcal |
