[2] The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore, Vietnam and Thailand.

[3][4] The dish usually consists of egg noodles served in a hot broth, garnished with leafy vegetables and wonton dumplings.

[3] The wontons contain prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus.

In Indonesia especially in North Sumatra, West Kalimantan and South Sulawesi, wonton noodles are called mie pangsit.

[7] It is served with smooth thin noodles cooked al dente, in a hot, light brown soup (prepared from dried flounder).

The broth is clear, topped with garlic chives and the dumplings are filled with seasoned minced pork and shrimp.

The Malaysian version differs from the original in having slices of char siu (barbecued pork) added to the dish, as well as the possibility of the soup and wontons being in separate bowls, the noodles being served relatively dry, dressed with oyster sauce and garnished with chopped spring onions while the wontons are in a soup bowl usually with spring onions added in as well.

Here, the noodles are stir-fried with mung bean sprouts and vegetables, flavored with a range of sauces, and finally topped with wontons.

Shui jiao or prawn dumplings are served at some stalls and the original Hong Kong version is available at Cantonese restaurants and noodle joints.

Common ingredients are yellow wheat (egg) noodles with pork-based broth, ground pork, chives, and various meats and toppings.