Garlic Prawn Glass Noodles (Easy One-Pot Chinese Recipe)
Prep Time: 15 minutes | Cook Time: 15 minutes | Soaking Time: 10 minutes | Total Time: 30 minutes | Servings: 4
This garlic prawn glass noodles dish is my favourite way to cook prawns and glass noodles together, all in one pot. The ingredients are very simple: prawns, glass noodles, garlic and coriander. I’ll be honest, cleaning prawns with the head on takes a little time, because you need to remove the pouch and the vein. Don’t worry, it gets quick once you’ve done a few, and you can also use peeled prawns.
The prawns are tender and juicy, and the noodles soak up all that lovely flavour. The fragrance comes from the prawns, along with the garlic and coriander roots sautéed in oil, the gentle warmth from lightly crushed peppercorns, and the savoury depth from the light soy sauce, Shaoxing wine and abalone sauce.
What Is Garlic Prawn Glass Noodles?
Garlic prawn glass noodles is a homestyle Chinese dish of prawns cooked on a bed of glass noodles with garlic and a savoury sauce. Glass noodles (粉丝) are thin noodles that turn clear when cooked. They were traditionally made from mung bean starch, but many brands now also use green pea and potato starch. In this version, I cooked everything in one pot, so the noodles soak up the sauce and the juices from the prawns as they cook.
Ingredients for Garlic Prawn Glass Noodles
Serves 4
Prawns and Noodles (虾和粉丝):
- 110 grams glass noodles (110克粉丝)
- 16 prawns, about 500 grams, shell and head on (16只带壳虾，约500克)
- 6 cloves garlic, minced (6瓣蒜，切碎)
- 3 stalks coriander, roots for cooking, leaves for garnish (3棵香菜，香菜根用来炒，香菜叶用来装饰)
- 1/2 teaspoon peppercorns, lightly crushed (1/2茶匙胡椒粒，压碎)
- 2-3 tablespoons cooking oil (2-3汤匙食用油)
Sauce (酱汁):
- 2 tablespoons light soy sauce (2汤匙生抽)
- 2 tablespoons Shaoxing wine (2汤匙绍兴酒)
- 1 tablespoon abalone sauce (1汤匙鲍鱼汁)
- 1/4 teaspoon salt (1/4茶匙盐)
- 1/2 cup water (1/2杯水)
Garnish (装饰):
- 1 teaspoon garlic oil or crispy garlic, optional (1茶匙蒜油或蒜酥，可选)
- Coriander leaves (香菜叶)
How to Make Garlic Prawn Glass Noodles
1. Soak the Glass Noodles
- First, place the glass noodles in a bowl and pour in enough hot water to cover them.
- Soak for about 10 minutes until soft, then drain off the water and set aside.
2. Prep the Coriander, Garlic and Peppercorns
- While the noodles are soaking, wash the coriander and cut off the roots. Keep the roots for cooking and the leaves for garnish.
- Mince the garlic.
- Place the peppercorns in a pestle and mortar and lightly crush them, just until they crack open.
3. Clean the Prawns
- Use a pair of scissors to cut off the legs, then snip off the tip on top of the head.
- Next, use the tip of the scissors to pull out the pouch from the head, then remove the vein. Keep the shells on.
4. Mix the Sauce
- In a small bowl, mix the light soy sauce, Shaoxing wine, abalone sauce, salt and water until the salt dissolves.
5. Sauté the Garlic and Coriander Roots
- Heat a medium pot. Once it’s hot, add the oil, garlic and coriander roots.
- Sauté on medium heat until fragrant and the edges of the garlic turn golden brown. Try not to burn the garlic, or it will turn bitter.
6. Add the Peppercorns and Noodles
- Add the crushed peppercorns and the glass noodles, then toss until the noodles are well mixed with the garlic oil.
7. Cook the Prawns
- Arrange the prawns on top of the noodles in a single layer, then pour the sauce evenly over the prawns and noodles.
- Cover with a lid and cook on low heat for 8-10 minutes, until the prawns turn pink or orange.
8. Garnish and Serve
- Finally, add the garlic oil or crispy garlic, if using, and garnish with the coriander leaves.
Garlic Prawn Glass Noodles
Ingredients
Prawns and Noodles (虾和粉丝)
- 110 grams glass noodles (110克粉丝)
- 16 prawns, about 500 grams, shell and head on (16只带壳虾，约500克)
- 6 cloves garlic, minced (6瓣蒜，切碎)
- 3 stalks coriander, roots for cooking, leaves for garnish (3棵香菜，香菜根用来炒，香菜叶用来装饰)
- 1/2 teaspoon peppercorns, lightly crushed (1/2茶匙胡椒粒，压碎)
- 2-3 tablespoons cooking oil (2-3汤匙食用油)
Sauce (酱汁)
- 2 tablespoons light soy sauce (2汤匙生抽)
- 2 tablespoons Shaoxing wine (2汤匙绍兴酒)
- 1 tablespoon abalone sauce (1汤匙鲍鱼汁)
- 1/4 teaspoon salt (1/4茶匙盐)
- 1/2 cup water (1/2杯水)
Garnish (装饰)
- 1 teaspoon garlic oil or crispy garlic (1茶匙蒜油或蒜酥) optional (可选)
- coriander leaves (香菜叶)
Instructions
1. Soak the Glass Noodles
- First, place the glass noodles in a bowl and pour in enough hot water to cover them.
- Soak for about 10 minutes until soft, then drain off the water and set aside.
2. Prep the Coriander, Garlic and Peppercorns
- While the noodles are soaking, wash the coriander and cut off the roots. Keep the roots for cooking and the leaves for garnish.
- Mince the garlic.
- Place the peppercorns in a pestle and mortar and lightly crush them, just until they crack open.
3. Clean the Prawns
- Use a pair of scissors to cut off the legs, then snip off the tip on top of the head.
- Next, use the tip of the scissors to pull out the pouch from the head, then remove the vein. Keep the shells on.
4. Mix the Sauce
- In a small bowl, mix the light soy sauce, Shaoxing wine, abalone sauce, salt and water until the salt dissolves.
5. Sauté the Garlic and Coriander Roots
- Heat a medium pot. Once it’s hot, add the oil, garlic and coriander roots.
- Sauté on medium heat until fragrant and the edges of the garlic turn golden brown. Try not to burn the garlic, or it will turn bitter.
6. Add the Peppercorns and Noodles
- Add the crushed peppercorns and the glass noodles, then toss until the noodles are well mixed with the garlic oil.
7. Cook the Prawns
- Arrange the prawns on top of the noodles in a single layer, then pour the sauce evenly over the prawns and noodles.
- Cover with a lid and cook on low heat for 8-10 minutes, until the prawns turn pink or orange.
8. Garnish and Serve
- Finally, add the garlic oil or crispy garlic, if using, and garnish with the coriander leaves.
Video
Notes
- Adjust the noodle texture to your liking. Glass noodles vary from brand to brand, and some soften faster than others. If you don’t want them too soft, soak them in room-temperature water instead of hot water until they’re just soft.
- Keep the shell and head on. Prawns with the shell and head on make the dish more fragrant. Peeled prawns work too.
- Don’t burn the garlic. Sauté it on medium heat and stop once the edges turn golden brown, or it will taste bitter.
- Crush the peppercorns lightly. Just crack them open. You don’t need to grind them into a powder.
- Cook the prawns in a single layer. Spreading them out on top of the noodles helps them cook evenly under the lid.
Tips for the Best Garlic Prawn Glass Noodles
- Adjust the noodle texture to your liking. Glass noodles vary from brand to brand, and some soften faster than others. If you don’t want them too soft, soak them in room-temperature water instead of hot water until they’re just soft.
- Keep the shell and head on. Prawns with the shell and head on make the dish more fragrant. Peeled prawns work too.
- Don’t burn the garlic. Sauté it on medium heat and stop once the edges turn golden brown, or it will taste bitter.
- Crush the peppercorns lightly. Just crack them open. You don’t need to grind them into a powder.
- Cook the prawns in a single layer. Spreading them out on top of the noodles helps them cook evenly under the lid.
What to Serve with Garlic Prawn Glass Noodles
With the prawns and noodles cooked together, this is almost a meal on its own. I like to add a simple vegetable dish like Bitter Gourd Stir Fry with Egg, or a light soup like Chinese Style Spinach Soup, and serve it with steamed rice.
Frequently Asked Questions
What are glass noodles made of?
Glass noodles were traditionally made from mung bean starch. Many brands now also use green pea and potato starch. They turn clear when cooked, which is how they got their name.
How do I stop glass noodles from getting too soft?
Soak them in room-temperature water instead of hot water, until they’re just soft. Glass noodles vary between brands, so some soften faster than others.
Do I need to keep the prawn shells and heads on?
No, but prawns with the shell and head on make the dish more fragrant. Peeled prawns work too. Cook them until they turn pink or orange.
How do I clean prawns with the head on?
Use scissors to cut off the legs and snip off the tip on top of the head. Then use the tip of the scissors to pull out the pouch from the head, and remove the vein.
Why use coriander roots?
Coriander roots are very fragrant. Sautéing them with the garlic releases that fragrance into the oil, and the leaves are kept for garnish.
You Might Also Like:
- Steamed Prawns with Glass Noodles and Thai Basil
- Steamed Prawns on Egg Whites with Crispy Garlic
- Easy Fish Ball Noodle Soup
Tried this recipe? Leave a comment below and let me know how it turned out! Don’t forget to tag @ruyiasianrecipes if you share it on social media.
