Ingredients

  • 200g glass noodles

    140g chicken breast, sliced

    11 prawns 

    2 pcs firm tofu, cut into 1 inch cubes

    7 cloves garlic, sliced

    2 small onions, sliced

    140g cabbage, shredded

    ½ carrot, shredded

    9 stalks chives, cut into 1 inch lengths

    3 eggs, beaten with ¼ tsp salt

    2 tbsp chili oil

    Oil for frying

    Salt, to taste

     

    For the prawn marinade:

    ¼ tsp light soy sauce

    ¼ tsp oyster sauce

    ¼ tsp kicap manis, or dark sweet soy sauce 

     

    For the noodle sauce:

    3 tbsp oyster sauce

    2 tbsp light soy sauce

    1 ½ tbsp Chinese cooking wine

    2 tsp kicap manis, or dark sweet soy sauce

    1 tsp black p

    Pepper powder

     

    For the garnish:

    2 hardboiled eggs, cut into halves

    1 stalk coriander leaves

     

Fried Glass Noodles
Recipe Courtesy of
Pushpa Menon

Fried Glass Noodles

{{totalReview}}
Wholesome and homely, my Fried Glass Noodles is the perfect meal to whip up for your family. It is really easy to prepare as it is made with ingredients that you can easily find in any home kitchen. Cooked with juicy prawns and tender chicken slices, this slurp-worthy dish is filled with umami flavors that’s accompanied by a spicy kick thanks to the chili oil.
  • Easy
  • 40 min
  • 25 min
  • 5 min
  • 21 steps
  • 20 Ingredients
  • Easy
  • 21 steps
  • 20 Ingredients
  • 40 min
  • 25 min
  • 5 min

Directions

  1. Prepare the prawns and glass noodles

    • In a mixing bowl add the prawns, light soy sauce, oyster sauce and kicap manis. 

    • Mix well and put in the fridge to marinate, for about 30 mins.

    • Soak glass noodles in water for 30 mins. After 30min, drain the glass noodle of water and put aside.



  2. Prepare the noodle sauce

    • In a small mixing bowl add the ingredients for the sauce mixture: the oyster sauce, light soy sauce, Chinese cooking wine, kicap manis, black pepper powder.

    • Set aside to be cooked with the noodles later.

      The Chinese cooking wine can be replaced with chicken broth



  3. Cook the noodles

    • In a pan on medium heat, heat 3 tbsp cooking oil. 

    • Add the chili oil to the pan, turn the heat to low and dry the chili oil for 1 min.

    • Add the garlic, onions and fry until fragrant.

    • Add the chicken, salt to taste, and cook until the chicken is fully cooked or has turned opaque.

    • To the pan, add the noodle sauce you prepared earlier.

    • Add the glass noodles in small batches, stirring to coat the noodles evenly with the sauce.

    • Push the noodles to 1 side of your pan, then pour in the beaten egg mixture and cook until the egg is half done.

    • Their stir the noodles together with the egg so they are evenly combined.

    • To the pan, add the shredded carrot and cabbage and toss to mix well.

    • Remove from heat and set aside.



  4. Cook the prawns and tofu

    • In another pan add the prawns and fry on medium heat with 1 tbsp cooking oil.

    • Cook the prawns for 1 minute, then remove from heat and set aside.

    • Once the prawns have been removed, heat up 1 tbsp cooking oil and fry the tofu cubes separately, then set aside.



  5. Cook The Prawns & Tofu

    • In the pan, add the cooked noodles, prawns, tofu, and chives. 

    • Stir fry for 1 – 2 mins on medium heat.

    • Remove from heat. Your dish is now ready to serve.



Assemble & Serve!

  • Ready to serve
Assemble & Serve!
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    Ingredients
    • 200g glass noodles

      140g chicken breast, sliced

      11 prawns 

      2 pcs firm tofu, cut into 1 inch cubes

      7 cloves garlic, sliced

      2 small onions, sliced

      140g cabbage, shredded

      ½ carrot, shredded

      9 stalks chives, cut into 1 inch lengths

      3 eggs, beaten with ¼ tsp salt

      2 tbsp chili oil

      Oil for frying

      Salt, to taste

       

      For the prawn marinade:

      ¼ tsp light soy sauce

      ¼ tsp oyster sauce

      ¼ tsp kicap manis, or dark sweet soy sauce 

       

      For the noodle sauce:

      3 tbsp oyster sauce

      2 tbsp light soy sauce

      1 ½ tbsp Chinese cooking wine

      2 tsp kicap manis, or dark sweet soy sauce

      1 tsp black p

      Pepper powder

       

      For the garnish:

      2 hardboiled eggs, cut into halves

      1 stalk coriander leaves

       

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