Wonton noodles

Wonton noodles
	Wonton noodle soup in Hong Kong
Type	Noodles
Course	Main course
Place of origin	China
Region or state	Guangdong, Hong Kong, Indonesia, Malaysia, Singapore, Philippines and Thailand
Serving temperature	Hot
Main ingredients	flour, egg, pork, shrimp
	Media: Wonton noodles;

Wonton noodles (Chinese: 雲吞麵; Jyutping: wan4 tan1 min6; Cantonese Yale: wàhn tān mihn, also called wantan mee or wantan mein) is a noodle dish of Cantonese origin.^[1] Wonton noodles were given their name, húntún (Chinese: 餛飩; Jyutping: wan4 tan1), in the Tang Dynasty (618-907 CE).^[2] The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore, Vietnam and Thailand.^[3]^[4] The dish usually consists of egg noodles served in a hot broth, garnished with leafy vegetables and wonton dumplings. The types of leafy vegetables used are usually gai-lan, also known as Chinese broccoli or Chinese kale. Another type of dumpling known as shui jiao (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings.^[3] The wontons contain prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus. In Indonesia especially in North Sumatra, West Kalimantan and South Sulawesi, wonton noodles are called mie pangsit.

^ "Deconstructing wonton noodles". South China Morning Post. June 25, 2015. Retrieved September 8, 2018.
^ Max (2018-10-04). "Wonton 馄饨". MyKindofEats. Retrieved 2019-02-18.
^ ^a ^b "How does Hong Kong's wonton compare with Singapore's or Malaysia's?". South China Morning Post. 2019-08-12. Retrieved 2022-02-01.
^ Ang, Darren (2017-05-30). "Wanton Mee's humble history has made it a cornerstone of Asian cuisine". Darren Bloggie - Singapore Lifestyle Blog. Retrieved 2022-11-17.