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