As restaurants and hawker stalls grapple with at least another month of closing off their premises to dine-in customers after 1 June and the ensuing revenue loss, those working from home are spoiled for choice when it comes to tapow-ing food. Aside from their usual offerings, some eateries have been creating convenient DIY kits for foodies who want to recreate the piping hot, freshly-cooked quality of their fave makan at home, with minimal effort. Now, you can “make” your own restaurant or cafe-quality pasta, pizza, waffles, and on the hawker front: wanton mee. Because it’s not always feasible to head down to your desired wanton mee hawker stall whenever intense cravings hit. Masking up, making the journey to the eatery and all that constant hand-sanitising is just exhausting. So it makes sense to stock up on at least a few portions of yummy mee to fish out of your freezer on a whim. Here are seven stalls that offer raw bundles of their signature noodles and dumplings that require just simple blanching and plating in the average home kitchen.

— Florence Fong

With two stalls at Lorong Liew Lian and Market Street, Bee Kee Wanton Noodle’s claim to fame is their truffle wanton noodles (mee tossed with truffle oil). Aside from this hipster offering, they also serve classic wanton mee, such as the one in the take-home kit.

10 portions of egg noodles, 40 pieces of hand-made wantons filled with minced pork and a set of three sauces — fragrant oil, homemade chilli, soy sauce, comprises of ingredients such as fish sauce, soy sauce, chilli padi and sugar. There are also larger shui gao dumplings available ($15 for 12 pcs). The ingredients are made fresh daily so the dumplings can last in the freezer for a week while the noodles stay fresh for a fortnight. Pro tip: although it isn’t offered in the order form, you can request for an upgrade to the stall’s special Truffle Soy Sauce for an additional $8 to make your wanton noodle experience more atas.

Order here for delivery (minimum $30 spend for free island-wide delivery). Tel: 8149-7797.

Photos: renztan/Instagram

This Joo Chiat noodle house has been serving a wide variety of noodle dishes since 1962, which includes its Ang Moh Signature Wantan Noodle. Why the unusual name? Apparently, the term “angmoh noodle” was coined by customers back in the ’60s, because the stall’s original founder resembled a Caucasian (even though he isn't one). Their wanton noodles star springy noodles, char siew and wantons. Plus house-made green chillies.

Two portions of egg noodles, 10 pieces of wantons, 10 slices of char siew plus two servings each of sauce, green chillies and chilli paste. All for $6 — not bad. Video instructions on how to cook the noodles can be found on their Facebook page. You’ll have to cook your wantons in boiling water for two minutes, pan-fry or microwave your char siew slices, cook your noodles in boiling water for around three minutes before rinsing it in chilled water and then blanching it briefly in boiling water again. Mix everything with the sauce and garnish with your own veggies. Must be consumed within three days.

Call 8499-5098 to order takeaway or via delivery (minimum spend $20; delivery fee starts from $5, depending on location).

Photos: Ang Moh Noodle House

Wong Kee at Funan Mall and Timbre+ is popular for their naturally flavoured colourful handmade noodles, such the red tomato-flavoured ones or green noodles made with spinach. But there’re also classic egg noodles, used in their signature Char Siew Wanton Noodle. The latter comes with wantons, char siew and kai lan, all tossed with lard oil and a homemade sauce.

Three portion of egg noodles ($4.50), wantons ($12 for 24 pcs) and dumplings (from $12 for 12 pcs). You can also buy the “trio mix”, where you get three flavored noodles ($4.50). Everything is freshly made with no preservatives and can be kept in the freezer for up to two months.

Whatsapp 9653-4819 to order. Takeaway or via delivery (free with minimum spend of $100; otherwise $6.50 delivery fee with minimum spend of $18).

Photos: Wong Kee Wanton Noodle

Malaysian-style wanton noodles is Bei-Ing’s star offering — its noodles are drenched in a sweet and savoury dark soy-and-lard dressing. Orders should be made at least one day in advance for prompt delivery.

Two portions of eggs noodles, pre-cut choy sum, char siew or shredded chicken, eight fried wantons, eight steamed wantons (the “triangular-shaped ones are recommended for frying while the round ones should be boiled,” advises a shop staff), crispy lard bits, soup and their specially concocted wanton noodle sauce. Can be stored in the fridge for a week.

Order here: https://wa.me/6590467176. Takeaway or via delivery (free with minimum spend of $69; otherwise delivery fee ranges from $4-$14, depending on location). Tel: 9046-7176.

Photos: Bei-Ing Wanton Noodles

This popular third-generation stall at Holland Drive Market and Food Centre selling Cantonese-style wanton noodles opens its doors early for breakfast at 5.30am. The dish is cooked with soya sauce and lard oil which gives it the “traditional” taste, along with a dark red chilli sauce .The wantons and shrimp dumplings are all handmade, but the noodles are sourced from a factory. The stall is only open till 2pm, but the noodles often sell out before that, so order early to avoid disappointment.

Two portions of egg noodles (with savoury sauce and chilli), plus handmade wantons ($7 for 21 pcs) and plump shrimp dumplings ($8 for 10 pcs). The fresh dumplings and wantons can be stored in the freezer for up to a month while the noodles will last for two weeks in the chiller.

Order takeaway or via delivery (free with minimum spend of $30; otherwise delivery fees start from $3, only in the Bukit Panjang & Choa Chu Kang area). Tel: 9111-6614.

Photos: Lo Chan Kee Cantonese Wanton Noodles

This Tanjong Pagar Complex stall cooks up dishes such as Nonya curry and pork cutlet rice on top of their signature wanton noodles. The wantons and dumplings are all hand-made (the noodles are sourced from a factory). The wanton noodles here are also of the more robustly flavoured Malaysian-style variety, as the stall caters to the Malaysian customers who work near the complex.

A la carte egg noodles ($0.50 per serving; minimum five servings), handmade wantons ($5 for 20 pcs) and dumplings ($4 for eight pcs). The wantons are filled with pork, water chestnuts and black fungus while the larger dumplings include prawns too. The filling includes dried flounder fish powder marinated with soy sauce, oyster sauce and sesame oil. Must be consumed within two days.

Order here: https://www.hawkermakan.sg/1010-wanton-noodles/products/ or Whatsapp 9179-8229. Takeaway or via delivery (free with minimum spend of $30; otherwise $5 delivery fee with minimum spend of $15).

Photos: 1010 Wanton Noodle

Also housed within Tanjong Pagar Complex, Zhong Ji Noodles offers their own version of a DIY wanton mee meal. This stall is open from 6am and the owner explains that the wanton noodles he cooks are Cantonese-style, which he learned from another noodle “master” that has been in the trade for 30 years. After 3pm when the stall closes, the owner personally drives and delivers orders to selected locations.

A la carte egg noodles ($0.50 per serving), handmade wantons ($3.50 for 15 pcs) and pork dumplings ($4 for five pcs). It costs an extra 50 cents per serving for the noodles’ sauce, but the sweet Thai chilli sauce is provided free-of-charge. The wantons and dumplings can be kept in the freezer for a week, while the noodles stay fresh for the same amount of time in the chiller.

Call or Whatsapp 9027-2071 to order. Takeaway or via delivery (free with minimum spend of $30; otherwise delivery fees start from $3, depending on location).

Photos: Zhong Ji Noodles