Wonton noodles is a Cantonese noodle dish which is popular in Hong Kong, Macau, Singapore and Malaysia.
The dish, which originated from China’s Canton region, is traditionally served in a hot broth with wonton dumplings (top pic). The style is still widely practise in Hong Kong and Macau, and the wontons are predominantly prawns, with a bit of pork mince (or none at all).
In Malaysia and Singapore the wonton noodle is often referred to as wonton mee. It’s common to eat it as “dry” noodle, which is flavoured with soy sauce and garnished with vegetables and roast pork beside the wonton (mid pic). The wontons in this region often have more mince meat as compared to the HK-Macau version.
Image credits: Asianfoodblog and .