Thai Ba Mee Wonton (Ba Mee Kiao)

Step into any street food market in Bangkok or Chiang Mai and you'll find a Ba Mee vendor doing a roaring trade at almost any hour of the day. Springy egg noodles piled high with sliced red pork, plump pork wontons, crispy garlic oil, and crushed roasted peanuts, served with a little condiment caddy so you can season your bowl exactly the way you like it. It's fast, it's vibrant, and it has a bright, customisable flavour profile that is completely its own. This is Thai street food at its most joyful, and here at Yunion our fresh wonton egg noodles bring that authentic springy texture that makes Ba Mee so addictive.

Serves: 2 Prep time: 20 minutes Cook time: 20 minutes

Ingredients

For the noodles:

• 1 packet Yunion Wonton Egg Noodles

  
  

For the pork wontons:

• 200g pork mince

• 1 tbsp light soy sauce

• 1 tsp sesame oil

• 1 tsp oyster sauce

• 1 clove garlic, minced

• Pinch of white pepper

• 1 packet Yunion wonton skins

  
  

For the crispy garlic oil:

• 6 cloves garlic, finely minced

• 80ml neutral oil

  
  

For the tossing sauce:

• 2 tbsp light soy sauce

• 1 tsp dark soy sauce

• 1 tsp sesame oil

• 1 tsp oyster sauce

• Pinch of white pepper

  
  

For the toppings:

• 200g moo daeng (Thai red pork) or char siu, thinly sliced

• 1 cup choi sum or bok choy, blanched

• 2 tbsp crushed roasted peanuts

• Fresh coriander to garnish

• Spring onions, finely sliced

  
  

The condiment caddy:

• Fish sauce

• White sugar

• Rice vinegar with soaked sliced chillies

• Dried chilli flakes

Method

• Make the crispy garlic oil first. Heat neutral oil in a small pan over medium low heat. Add minced garlic and fry gently, stirring constantly, until golden and crispy. Watch carefully as it can burn quickly. Strain and reserve both the crispy garlic and the fragrant oil separately.

• Combine all wonton filling ingredients in a bowl and mix well. Place a teaspoon of filling in the centre of each wonton skin, moisten edges with water, and fold using your preferred method. Set aside.

• Combine all tossing sauce ingredients in a small bowl and set aside.

• Cook wontons in a pot of gently simmering water for 4 to 5 minutes until cooked through. Remove with a slotted spoon and set aside.

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

• Transfer hot noodles to a bowl and toss immediately with the sauce until every strand is evenly coated. Drizzle a generous spoonful of the crispy garlic oil over the top.

• Arrange sliced red pork, wontons, and blanched choi sum over the noodles. Scatter with crushed peanuts, crispy garlic, fresh coriander, and spring onions.

• Set out the condiment caddy alongside the bowl so everyone can season their own serving at the table.

Tips

• The condiment caddy is not optional! It's a fundamental part of the Ba Mee experience. Thai street food is built around the idea that each diner seasons their own bowl to their exact personal preference, and having those four condiments on the table transforms a good bowl into a great one. Plus, it's a great fun for the family!

• Moo daeng, Thai style red pork, is available at select Asian BBQ shops and grocery stores across Perth. Char siu makes an excellent substitute if you can't find it and produces a very similar result.

• Fry the garlic low and slow rather than on high heat. It needs time to turn evenly golden and crispy all the way through. High heat browns the outside while leaving the inside raw and bitter.

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.