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 practised 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 “dry” – noodles flavoured with soy sauce and garnished with vegetables and roast pork beside the wonton.