Wan Tan Mee is a noodle dish that is popular in Penang and available at most coffee shops and hawker centres. It is said to be a Hakka and Cantonese dish and originated from South China. It is usually taken as breakfast but also available during lunch time. Wan Tan Mee gets its name from the wanton (Chinese ravioli) that accompanies the noodle dish. A less common name for Wan Tan Mee is Tok Tok Mee, so called because in the olden days Wan Tan Mee hawkers used to announce their arrival by hitting two bamboo sticks or chopsticks together.
Wan Tan Mee is available either as dry form, on a plate, or as a soup. The dry form is served in soy sauce and sesame oil, and topped with barbecued pork and vegetable. In addition to wanton, many Wan Tan Mee hawkers also sell sui kow (prawn dumplings), a bigger, more elaborate version of the wanton made with finely diced water chestnut, prawns, meat, and some times mushrooms and carrots.
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