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Prawn Tanghoon (Prawn Vermicelli)

Yields2 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

 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)
 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)

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.


Mix all ingredients for sauce and set aside.


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