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KI.TA Thai-Flavoured Dry Wonton Noodles

Product Details

Brand Name

KI.TA
Texture

Super Stringy
Taste

Thai Infused Flavour
Feature

Made with eggs and natural wheat
Dimension

338 x 405 x 265 mm
Packaging

4 x 130gm Per Pack, 14 x 520gm Per Carton, 36 cartons Per Pallet , 765 cartons per 20 ft container, 1575 cartons Per 40 ft Container
Net Weight / Unit

130 Gram
Shelf Life

18 Months
Country of Origin

Malaysia

Product details of KI.TA Thai-Flavoured Dry Wonton Noodles

THAI-FLAVOURED DRY WONTON NOODLES OVERVIEW

Wonton Noodles is a wanton ramen dish of Cantonese origin. It is also called wanton mee or wanton mee in the Eastern region. Every country has their own wan tan mee recipe. For example, wantan mee is served in hot delicious broth together with the shrimp dumplings and topped with some leafy vegetables. Meanwhile in Malaysia, every state has its own version of wonton noodles. The Malaysian versions are often served dry, covered with some oyster sauce and topped with some chopped spring onions, together with the sliced crispy Char Siu (Chinese BBQ pork) and fried wonton. However, the majority of the population in Malaysia are consist of the Muslim community. Hence, they improvised the wan tan mee recipe into something more Muslim-friendly, which substitute pork with other Halal meat, like chicken and beef. As for the United Kingdom, wanton ramen is quite a popular dish served in Asian and Chinese restaurants around London and the rest of the UK. Wonton noodles are also well-known as comfort food because it is versatile and tasteful for some who want to enjoy a good dish. Wonton mee has different flavours, colours, and styles depending on what culture the wonton noodles are influenced. As has been mentioned earlier, every country and state has a different style of preparing wonton noodles. We can take a look at how the KI.TA’s Master Chef, Bernard Lee, developed his Cantonese wonton noodles recipes based on his ancestry, as he was born in a Malaysian Chinese family, which has a mix of Thai Nyonya and Peranakans blood. Thanks to his Chinese and Thai bloodline, he successfully infused a bit of Thai and Malay culture into the Chinese dish, resulting in the scrumptious and unique taste of Thai wonton noodles that you will never get anywhere else, but here!

COOKING IN 2 MINUTES

Having flavourful dry wonton noodles is like eating a dish made from heaven. As a heaven-sent cuisine, preparing it is easier and more convenient. Thai wanton mee will take you only 2 minutes to prepare it. Just fill in the pot with water, and place the dried wonton noodles into the pot. Set the pot on the stove and turn on the heat. Let the wonton chow mein boil for two minutes. When the time is up, strain the cooked noodles by using the colander, then put them aside for a while. While waiting for all the water to strain off from the noodles, you can prepare the condiments on the plate. Just unseal both condiments (soy sauce and vegetable oil) by using scissors, and gently pour them into the plate. Next, take the strained wanton mee and place it on the plate. Mix well the noodles, sauce, and oil until it is perfectly combined together. And you are ready to enjoy! You can also eat the Thai-flavoured dry wonton noodles with any side dish that you like! You eat it with hot steamed shrimp dumplings, fried wontons, and many more.

HOW TO PREPARE MALAYSIAN CURRY WONTON NOODLES:

1.First, carefully pour 350ml (11.83oz) of water into the pot while it is on the stove. Turn on the stove’s heat to bring it to a boil.
2.Carefully open the condiments’ seals before adding them to the boiling water.
3.Open the packet of wonton noodles when the water begins to boil, then add the noodles, as well as the shrimp to the boiling water for two minutes.
4.Turn off the heat after two minutes, then cautiously serve the curry mee.
5.Garnish it with the shredded chicken breast, top it with the raw bean sprouts and squeeze some lime juice. You are now prepared to enjoy the dinner!