Chinese•quick

Prawn Tang Hoon (Prawn Vermicelli)

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Ingredients

Quantities are shown as originally provided.

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 soy sauce ($0.084)
1 tbsp oyster sauce ($0.093)
1 tbsp cooking wine ($0.417)
1 tsp dark soy 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.