Wonton noodles

Wonton noodles is known as 馄饨面 (Húntún miàn) in Chinese language is actually a dish that was originated from Southern Chinese city of Guangzhou. At first, wonton noodle was given a name húntún (餛飩) by the people in those days during the Tang Dynasty, between 618 CE to 907 CE. This Chinese delicacy was later introduced to Hong Kong after World War II, and years after years it came across the regions in Southeast Asia including Southern China, Hong Kong, Indonesia, Malaysia, Singapore and Thailand. As for additional information, every region has their own specific way of cooking according to how they innovated the original wonton soup recipe. 

In Guangzhou, they have their own unique style of preparing the cuisine compared to the other countries. They served their wonton noodles in a steaming hot broth together with delicious shrimp shui jiao, or we known as wontons, and set off with the leafy vegetables. This classic Cantonese meal has a variety of different styles, each with its own set of toppings and decorations. For instance, they prepare the broth and wontons individually, plus the noodles are served totally dry and together with the toppings and garnishes like mushroom, black fungus, or some chopped garlic chives, and topped with the specific sauce. They enjoy the cuisine by dipping the thin noodles in the soup. 

As for Malaysia, every state has their own unique recipe of wonton noodles, which are completely different from one another. There are versions from Johor, Pahang, Perak, Penang, Sarawak, and Selangor. Their style of wonton noodles are totally unalike from the traditional wonton soup recipe by serving the broth and wontons in the different bowl with the slices of char siu as garnishes, they changed the original recipe into something more Muslim friendly, as the majority of the people living in that country are consist of 61.3% Muslim community. They changed the char siu with something halal, for example, sliced steam chicken. The ramens is usually prepared in totally dry condition, topped with some oyster sauce and together with the chopped spring onions. There are some places that serve crispy and crunchy deep fried dumpling, or even sliced beef as a side dish in the fried wonton noodles. 

You can find the classic version, which is often prepared noodle soup style, at Cantonese noodle restaurants in either dry or soup form of wonton noodles. As in Malacca, wontons can usually be placed together with the noodles, or you can also request your cuisine to be served separately, according to your likings. Due to the use of a specific unsweetened chilli sauce, the Malacca version is generally hotter than the other variation of wonton noodles recipes. Moreover, vegetarian eateries also provide vegetarian wonton noodles. Wheat gluten is used to produce char siu instead of pork.

After so many observations have been made by the KITA’s team towards our wonton noodles in the United Kingdom of Great Britain, we can see that our products have received an overwhelming response from the British people, especially the Muslim community. Maggi brand might be known for its fabled instant noodles, however KITA’s noodles are specialised into the pure eggs and wheat. We are very meticulous on choosing the culinary ingredients to be used in the food product as we only utilised natural ingredients only. Hence, by placing our series of instant wonton noodles, as well as the food condiments lines in the United Kingdom marketplace, we believe that we can definitely fulfil the demands and needs of the Britons who has a high desire to try delicacies which are authentically Asian made, as our wonton noodles and food condiments are came directly from Asia and created by Asian chefs