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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!
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.
Every ingredient used in making KI.TA’s Thai-flavoured dry wonton noodles are from high-grade eggs and 100% natural wheat. These ingredients’ quality level standards have been examined and inspected beforehand during the manufacturing process, as we are very particular about the outcome of each of our products. It is to ensure that our customers will receive and enjoy the best wonton noodles they have ever tasted before.
According to United Kingdom’s consumer rights protections, adding any chickens or other types of meat oil to any food products is not allowed due to some reasons. Thus, with all respect, we decided to change the oil condiment used into something more appropriate, vegetable oil.
A pack of Thai-flavoured wonton noodles by KI.TA comes with coffee shop potion sizes in 130g (4.58oz) of wonton noodles. If you’ve never seen dehydrated noodles before, you might be unsure if this serving size would satisfy your hunger. There’s no reason to worry! Before it is cooked, it might look small. However, after the meal is served, you will be aware of its actual size. It is a perfect portion to fill your empty stomach
It’s essential to get your wonton noodle machine to get inspected so that you achieve consistent wanton mee measurement during production. Examine the specifications of the wonton noodles machine and see what specific function it can do. Check all parts if functioning well. Inspect the blades appropriate for the wonton noodle cutting. Look at the ingredients you prepare to run in the mixer. Ensure that eggs are not rotten or spoiled as well as the other ingredients.
Weighting the ingredient of dry noodles is also important to get a uniform length and thickness of your wanton mee. Weight each ingredient like eggs, flour, salt, and kansui. Use eggs in the flour mixture instead of water. Prepare an adequate amount of eggs, salt, and kansui to the egg mixture. Kansui water is a special component in ramen making that gives the wonton noodles a springy texture. Beat the mixture with an egg beater machine. Before putting the raw dough in a machine, ensure that the flour is mixed in proportion to get the ideal thickness and lumpiness of the mixture.
First, put the flour in the mixer to break it into chunks. Let the flour rest for a few minutes to absorb some air. Add the egg mixture into the mixer to drip it down into the dough at a 60-speed rotation per minute. Mix the dough for 10 minutes. Seal the dough in the plastic bag and leave it at room temperature for 30 minutes to promote the ageing effect and release moisture from the dough.
Prepare the wanton mee into a rough sheet. Then, dust the sheets before putting them in the automatic roller. Some noodle-making machines have dusters to avoid the dough from sticking together. If your machine doesn’t have an automatic duster, you can still dust your dough manually before putting the wonton noodles in the rolling machine.
Once the noodles have been thinned, proceed to the cutting device and cut the dough sheets into precisely the standardise size of wanton mee strings. The dough has already been dusted during the thinning process to avoid the dough from sticking together. It makes cutting the dough considerably simpler and more efficient.
After the cutting stage, the noodle strings will go through a second round of weighing. The egg noodle strings will be weighed by using the weighing machine in exact proportion to the mass of the Thai-flavored dried wonton noodles (170g / 5.99oz).
We chose to dry the Chinese egg noodles using the dehydrator machine to get rid of all the liquid in the noodles. By doing this, we avoid the growth of unwanted microbes or pathogens inside the product and extend the wanton mee’s shelf life.
The following step is to pack the noodles using the machinery. the noodles will be packed inside the clear plastic pouch. Noodles are weighed 130g or 4.58oz per unit. The wonton noodles will be packaged and then go directly to the boxing department.
We used the sachet filling machine to put the condiments into two little clear plastic sachets. The procedure is carried out one at a time to maintain the sanitation of the final product as well as to maintain a consistent degree of hygiene for each wonton noodle. Then, a single packet containing the condiment and noodle sachets will be sealed. As a result, three distinct sachets will be contained in one clear plastic pouch.
All of the boxed condiments and the dehydrated wonton noodles will be arranged neatly into the designated box. The dry wonton noodles with a Thai flavour from KI.TA come in a single packet with four pieces in total. We choose to employ our trained human labour exclusively for this operation to guarantee the boxes are appropriately folded and sealed, as well as the protection of the products. Any errors found during this manufacturing will be immediately discarded.
If you take a glance at the products that are on sale at the store, you might see the product labelling printed on the package’s body. It comes in many different styles and forms, depending on how the creative team of the specific manufacturer produced them. On the KI.TA’s wonton noodles products, the Halal sign is displayed on the front of this product, more especially on the lower left corner of the box. The ingredient list and nutritional information are located on the left side of the product package.
The product's quality standards and its users' safety when consuming the wonton noodles are major concerns for KI.TA. As a result, KI.TA determined to obtain the HACCP certificate by passing through a few inspections on the biological, chemical, physical, and radiological hazards. SAUCE & OIL SACHET: We have packed the condiments into two different sachets to preserve and maintained the sanitary of the wonton noodles, as well as food safety.
To allow all the Muslim community to taste the authenticness of KI.TA’s Thai-flavoured dry wonton noodles, we decided to use only Halal ingredients to make the recipe of this particular dish, which complies with Syariah’s law.
As KI.TA rigorously adheres to the high-quality level of product making, all of the wonton noodles series, including Malaysia Curry Wonton Noodles, may be claimed to be a product that is safe to consume.
The production team of KI.TA will pack the orders in a carton box with the dimensions of Length 405mm x Height 265mm x Width 338mm (15.94in x 10.4in x 13.30in). Additionally, we provided 20-foot and 40-foot containers for the transportation of the KI.TA’s wonton noodles. Here are the specific details of the measurements:
40ft High Cube Specification : Height 2597mm x Length 12040mm x Width 2340mm (102.24in x 474.01in x 92.12in)
20ft High Cube Specification : Height 5900mm x Length 2390mm x Width 2350mm (232.28in x 94.04in x 92.51in)
Different gourmet chefs have different cooking styles, depending on their cultures and experiences. KI.TA’s Master Chef, Bernard Lee, also has his own way of cooking influenced by the Nyonya and Peranakans. Thus, here is his recipe or technique for preparing Malaysian curry noodles perfectly.
Weight (g) | 130g X 4 |
Dimension (mm) (Length x Width) | 405mm Length X 265mm Height X 338mm Width |
Number Of Wonton Noodles | 4 Units |
Noodle Ingredients | Wheat Flour, Egg Powder, Lye Water |
Paste Ingredients | Onion, Garlic, Lemongrass, Dry Chilli, Shrimp Paste, Ginger Flower, Dark Soy Sauce, Oyster Sauce, Cooking Oil, Monosodium Glutamate, And Seasonings. |
Shelf-Life | 18 Months |
Certification | Halal JAKIM, GMP, HACCP |
Processing | Inspection, Weighing Raw Materials, Mixing, Thinning, Cutting, Weighing The Noodles, Dehydrating, Packing, Box Folding. |
Storage Instruction | Store The Ki.Ta's Chicken Wonton Noodle Soup On The Kitchen Cabinet At Room Temperature Which At The Range Of 18°C - 21°C. |
Product Inclusive | Dehydrated Noodles (Wrapped In Plastic), Vegetable Oil, And Paste (In Individual Sachets). |
UPC | 9551008370073 |
Chef B Sdn Bhd (principal brand owner of KI.TA) is a growing manufacturer of household wet sauces for the consumer and business-to-business markets. Our products are developed to cater for modern working professionals and home-cooking enthusiast alike who lack the time to prepare and cook hearty meals. Our line of condiments is made to ease the traditionally laborious process of Eastern & Western cuisines so that our consumers are able to enjoy authentic flavours such as ‘Hainanese Chicken Rice’, ‘Kam Heong’ and ‘Thai Paste’ in just a short period of preparation time
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