Malaysian/Singaporean Gon Lo Wantan Mee (Dry Tossed Style)

If you've ever sat down at a kopitiam in Kuala Lumpur or Singapore and ordered wonton noodles, chances are you've encountered Gon Lo Wantan Mee. Unlike the soup version, this dry tossed style is all about the noodles themselves. Glossy, deeply savoury, and coated in a rich emulsion of dark soy and shallot oil, they're topped with silky slices of char siu BBQ pork and served alongside a small bowl of wonton soup on the side. It's one of Southeast Asia's most beloved noodle dishes, and here at Yunion we think our fresh wonton egg noodles are absolutely perfect for it.

Serves: 2 Prep time: 15 minutes Cook time: 15 minutes

Ingredients

For the noodles:

• 1 packet Yunion Wonton Egg Noodles

  
  

For the tossing sauce:

• 2 tbsp premium dark soy sauce

• 1 tbsp light soy sauce

• 1 tsp sesame oil

• 1 tbsp shallot oil or lard

• Pinch of white pepper

  
  

For the toppings:

• 200g char siu BBQ pork, thinly sliced

• 2 cups choi sum or bok choy, blanched

• Pickled green chillies, to serve

• Fried shallots, to scatter

  
  

For the side wonton soup:

• 500ml good quality chicken stock

• 8 wontons, cooked separately

• Light soy sauce and white pepper to season

• Fresh chives to garnish

Method

• Make the shallot oil ahead of time if possible. Thinly slice 3 shallots and fry gently in neutral oil over low heat until deeply golden and crispy. Strain and reserve both the oil and the crispy shallots separately.

• Combine all tossing sauce ingredients in a bowl and mix well. Set aside.

• Heat chicken stock in a small pot. Season with light soy sauce and white pepper. Add cooked wontons and keep warm over low heat.

• Cook Yunion Wonton Egg Noodles in a large pot of boiling water for 1 to 2 minutes until just cooked through with a firm, springy bite. Drain thoroughly and shake off all excess water.

• Immediately transfer the hot noodles to a bowl and pour the tossing sauce over the top. Toss vigorously until every strand is evenly coated in that gorgeous glossy sauce.

• Transfer to serving plates and top with sliced char siu, blanched choi sum, fried shallots, and pickled green chillies on the side.

• Serve the wonton soup in a separate small bowl alongside the noodles.

Tips

• The vigorous tossing step is what makes this dish. Work quickly while the noodles are still piping hot so they absorb the sauce evenly before they start to cool and clump together.

• Shallot oil is what gives Gon Lo Wantan Mee its signature fragrance and richness. It takes just 10 minutes to make and keeps in the fridge for two weeks. Once you have a jar on hand you'll find yourself reaching for it constantly.

• Good quality char siu is the other hero of this dish. Most Asian grocery stores and BBQ shops across Perth carry it ready to slice. If you want to make your own, a simple honey, soy, and hoisin marinade roasted in the oven gets you most of the way there.

Find Yunion Noodles Near You

Our full range of fresh noodles is available at select supermarkets and Asian grocery stores across Perth. Find your nearest stockist and make your next family gathering one to remember.