Goong Ob Woon Sen (Prawns Baked with Glass Noodles)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g raw tiger prawns, shell-on
- 100 g dried glass noodles
- 20 g fresh ginger, cut into fine strips
- 4 garlic cloves
- 1 celery stalks, sliced
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp white pepper
- 150 ml chicken stock
Nutrition (per serving)
- Calories
- 153 kcal
- Protein
- 11.4 g
- Carbohydrate
- 24.7 g
- of which sugars
- 0.9 g
- Fat
- 0.6 g
- of which saturates
- 0.1 g
- Fibre
- 0.8 g
- Salt
- 2.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Soak the glass noodles in warm water for 10 minutes until soft, then drain and spread in a small roasting dish.
- 3
Crush the garlic and scatter over the noodles with the ginger and celery.
- 4
Arrange the prawns on top and pour over the chicken stock mixed with the light soy sauce, oyster sauce and white pepper.
- 5
Cover tightly with foil and bake for 15 to 18 minutes until the prawns are pink and opaque and the noodles have absorbed the liquid.
- 6
Serve straight from the dish with jasmine rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.