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Extra spicy Malaysian dry wantan mee with chili oil
This Malaysian-style dry wantan mee is packed with springy egg noodles, savory char siu, and a fiery homemade chili oil. No soup, no rules — just bold flavors and adjustable spice levels for true chili lovers 🌶️🔥
Ingredients
Method
- Cook egg noodles until springy. Drain and toss with oil.
- Blanch wantans until they float. Remove and set aside.
- Mix all sauce ingredients in a bowl.
- Toss noodles with sauce until evenly coated.
- Top with char siu, wantans, and vegetables.
- Finish with extra chili oil if you like it hotter 🔥
Step-by-Step Cooking
Step 1: Prepare the Noodles
Cook egg noodles in boiling water until springy, about 1–2 minutes. Drain well and toss with a little oil to prevent sticking.
Step 2: Mix the Sauce
Combine light soy sauce, dark soy sauce, oyster sauce, sesame oil, and chili oil in a bowl.
Step 3: Assemble the Bowl
Step 4: Add Toppings & Serve
