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Stir-fried Glass Noodles with Prawns (Pad Woon Sen)

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Stir-fry for two? Yes please. This so-easy dish is ready in 20 minutes – prep included – making it perfect for a weeknight dinner. Plus, it’s the perfect balance of sweet, spicy, salty – all the good things! 

WATCH THIS RECIPE

STIR-FRIED GLASS NOODLES WITH PRAWNS (PAD WOON SEN)

PREP TIME

10 minutes
COOK TIME

10 minutes
SERVES

2
Ingredients

80g (about 3 oz) dried cellophane noodles*

2 tbsp vegetable oil

6 garlic cloves, roughly chopped

1 onion, sliced

1 long red chilli, deseeded and sliced

170g (6 oz) peeled and deveined prawns (shrimp)

3 tbsp fish sauce

1 tbsp white sugar

1 tsp ground white pepper

1 cup roughly chopped Chinese celery*

4 spring onions (scallions), cut into batons

Steps
Step 1

Soak the noodles in tepid water for 10 minutes or until softened.

Step 2

Heat the oil in a wok or large frying pan over medium-high heat. Add the garlic, onion and chilli and stir-fry for 30 seconds. Add the prawns and stir-fry until almost cooked. Add the fish sauce, sugar and pepper. Stir-fry for another 30 seconds. Add the softened noodles and stir-fry until well combined. Add the celery and spring onion and stir-fry for another 30 seconds. Remove from heat and serve.

Note Icon

NOTES:

– Cellophane noodles are also known as glass noodles or mung bean noodles. They can be found in the Asian aisle of major supermarkets or from an Asian grocer.

– Chinese celery is also known as leaf celery. You can use ½ cup sliced regular celery as a substitute.

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Stir-fried Glass Noodles with Prawns (Pad Woon Sen)

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