Dry Wantan Mee
Lunch • Singapore
How to Make Dry Wantan Mee (Traditional & Healthy Version)
Dry Wantan Mee is a beloved lunch dish found across Singapore’s bustling kopitiams and hawker centres. This vegetarian take on the classic noodle dish preserves the authentic flavors while embracing health-conscious cooking. Dry Wantan Mee typically features springy egg noodles tossed in a savory sauce, topped with crisp wantan dumplings and vibrant greens. Singapore’s version is distinctive, blending Cantonese roots with local touches like sambal chili and pickled green chili, reflecting the nation’s fusion food culture. The dish is a staple for lunchtime crowds who crave a quick, satisfying meal with deep umami flavors and a touch of spice. Its origins stem from the migration of Chinese communities, and over time, Singaporean hawkers have adapted the recipe to suit local palates, making it lighter and more vegetable-forward. The vegetarian adaptation is both inclusive and mindful of dietary preferences, ensuring it remains a favorite among Singapore’s diverse communities. This healthy recipe delivers the full kopitiam experience—minus the extra calories—perfect for those tracking their nutrition but unwilling to compromise on taste.
Ingredients(for 1 bowl per person, as served in Singapore kopitiam)
- 200g Egg noodles (Mee)
- 12 pieces Vegetarian wantan wrappers (Local brands available)
- 100g Firm tofu (For wantan filling)
- 30g Carrot (Finely chopped)
- 40g Shiitake mushrooms (Finely diced)
- 100g Choy sum (Blanched)
- 2 tbsp Light soy sauce (Singapore brand preferred)
- 1 tbsp Dark soy sauce (Adds color and depth)
- 1 tbsp Sesame oil (For fragrance)
- 1 tbsp Sambal chili (Optional, for spice) - optional
- 2 tbsp Pickled green chilies (Local condiment) - optional
- 1/4 tsp White pepper (To taste)
Instructions
- 1
Prepare the vegetarian wantan filling by crumbling firm tofu, mixing in chopped carrots and shiitake mushrooms. Season with a pinch of salt and white pepper.
5 minutes
Ensure tofu is well drained for a firmer filling.
- 2
Wrap the mixture into wantan wrappers. Seal edges with a dab of water. Set aside.
5 minutes
Don’t overfill wantans; they cook more evenly with less filling.
- 3
Bring a pot of water to boil. Blanch choy sum for 1 minute, then set aside.
2 minutes
Don’t overcook greens; they should stay crisp.
- 4
Boil egg noodles until just tender (2-3 minutes). Drain and rinse under cold water to remove excess starch and prevent sticking.
3 minutes
Rinsing noodles keeps them springy.
Why This Dish is Healthy
This Dry Wantan Mee is a healthy lunch option thanks to its balanced macros and reliance on fresh, minimally processed ingredients. By using tofu and vegetables in the wantan filling, the dish reduces cholesterol and increases fiber intake. The sauce is lighter than traditional versions, yet delivers robust flavor. It’s suitable for vegetarians and can be adapted for vegans, making it inclusive for Singapore’s diverse community. Perfect for anyone seeking a nutritious, satisfying meal without excess calories.
This vegetarian Dry Wantan Mee is packed with plant-based protein from tofu and mushrooms, plus fiber and vitamins from choy sum and carrots. Egg noodles provide complex carbohydrates for sustained energy. The recipe is low in saturated fat, and the use of sesame oil adds heart-healthy unsaturated fats. Rich in vitamin A, C, and iron, this meal is nourishing, and portioned to suit calorie-conscious individuals. Limiting sodium and using minimal oil keeps it suitable for various diets.
Pro Tips
- 💡Tip 1: Use fresh egg noodles for best texture and authentic taste.
- 💡Tip 2: Drain tofu thoroughly to prevent soggy wantans.
- 💡Tip 3: Adjust chili and pickled chilies for your preferred spice level.
Storage & Serving
Store noodles and wantans separately in airtight containers in the fridge for up to 2 days. Reheat wantans by steaming; noodles can be refreshed with a splash of hot water and sauce.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 420.0 kcal |
