mie pangsit

Instructions

1. Prepare the pickled chilies using green chilies a day ahead.
2. Mix all the wonton filling ingredients (except the wrappers) until well combined. Place a teaspoon of filling in the center of each wrapper, moisten the edges with water, and fold into a triangle. Pinch the corners together to form an ingot shape or leave them as triangles. Repeat until all the filling is used, then set the wontons aside until ready to cook.
3. Heat the oil over low-medium heat, fry the garlic until golden and crisp, then transfer to a heatproof bowl. Set aside.
4. Soak mushrooms in the warm water until soft, then squeeze out excess water and reserve the liquid. Slice the mushrooms. Heat 1/2 tablespoon of oil in a small saucepan, stir-fry garlic and mushrooms for 1 minute, then add the remaining ingredients (except cornstarch mixture) and bring to a boil. Cover and simmer for 20 minutes, stir in the cornstarch mixture to thicken, adjust seasonings if needed, and set aside covered.
5. Boil water in a big pot and add 1 teaspoon vegetable oil. Blanch the choy sum, drain, and set aside. In the same pot, cook wontons in batches for 1–2 minutes until done, stirring occasionally. Drain and set aside, or serve in chicken broth garnished with spring onions.
6. In a shallow serving bowl/plate, place one serving of the seasoning sauce. Bring the water from the previous step to a rolling boil and cook one bundle (100g/3 oz.) of noodles for about 30 seconds, or until your desired texture. Drain the noodles using a large sieve and rinse them under cold running water for 5 seconds. Then, dip the noodles back into the boiling water to warm them up.
7. Transfer the noodles to the serving bowl and toss in the seasoning sauce. Add 6 tablespoons of mushroom sauce and toss again. Sprinkle with a dash of white pepper. Garnish with choy sum, wontons, and sliced char siu pork. Serve immediately with pickled green chilies and a bowl of wonton soup.