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Prawn Tanghoon (Prawn Vermicelli)

Yields2 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

INGREDIENTS
 120 g glass noodles ($0.64)
 8 large prawns (deveined) ($2.50)
 2 cloves garlic (sliced) ($0.056)
 6 slices ginger ($0.50)
 3 coriander roots (-)
 1 tsp black pepper (ground) ($0.088)
 3 stalks spring onion (short lengths) ($0.30)
SAUCE
 250 ml chicken stock ($0.49)
 1 tbsp light sauce ($0.084)
 1 tbsp oyster sauce ($0.093)
 1 tbsp Chinese cooking wine ($0.417)
 1 tsp dark sauce ($0.028)
 1 tsp sesame oil ($0.044)
1

Soak glass noodles in room temperature water for 10-15min then drain water away. Do not soak for too long otherwise glass noodles will become soggy and break into many small pieces after cooking.

2

Mix all ingredients for sauce and set aside.

3

Heat claypot or frypan till hot, then add some oil. Add garlic, ginger, coriander roots & black pepper, and fry till fragrant. Add glass noodles, sauce mixture & prawns and cook with lid on for about 3-5 minutes. Add spring onions and simmer cook. Remove when most of the liquid has been absorbed by the noodles. Add more stock if necessary.

Nutrition Facts

Servings 2