Wonton Noodle Jalan Pintu Sepuluh Alor Setar 马来西亚吉打亚罗士打二条路云吞面

Wonton noodles (pinyin: Yúntūn miàn; Cantonese Yale: wàhn tān mihn, also called wanton mee or wanton mein (where "wanton" comes from Cantonese for dumpling while "mee" and "mein" come from Hokkien and Cantonese for noodles, respectively) is a Cantonese noodle dish[1] Wonton noodles were not given their name, húntún (餛飩), until the Tang Dynasty (618-907 CE).[2] The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore, and Thailand. The dish is usually served in a hot broth, garnished with leafy vegetables and wonton dumplings. The types of leafy vegetables used are usually kai-lan, also known as Chinese kale. Another type of dumpling known as shui jiao is sometimes served in place of wonton. It contains prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus. In Indonesia, wonton noodles are called mie pangsit.

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