When I think about winter warmers, I always start with the carbs. Do I want potatoes, rice, noodles, bread or pastry? Soups get thickened with flour and potatoes, and the starch reigns supreme!
But that sometimes means that my coeliac friends miss out, and we can’t have that! So I’ve worked with Chang’s to create a winter warmer that I can share with them!
This recipe is inspired by the Thai gung op woon sen, a claypot braised cellophane noodle and prawn dish that’s been spiced with white pepper and star anise, and flavoured with garlic and coriander root. The result is tender noodles with prawns of a bright coral, nestled in a steaming hot pot. Here, I used Chang’s Super Lo Cal noodles (shirataki noodles), which are made from the konjac root and gluten free, to lighten up the recipe, and because I just love the bouncy texture! Bonus point: it’s safe to eat out of the packet, so there’s no need to spend hours soaking the noodles before cooking, cutting your prep time in half!
These noodles hold up fantastically to the cooking process, and because they have no flavour of their own, take on the spices and herbs fantastically!
- 2 packets of Chang's Super Lo Cal Noodles (390g net each)
- 2 tsp lard/Chang's sesame oil
- 2 coriander roots*
- 2 cloves garlic
- 3 slices peeled ginger
- 1 white end of the spring onion
- 1 tbsp white sugar
- 1 tbsp Chang's Fish Sauce
- 1 tbsp Chang's Oyster Sauce
- 1 tbsp Chinese cooking wine**
- 1/4 tsp Chinese 5 Spice**
- 1/4 tsp ground white pepper**
- 6 medium raw tiger prawns
- 3 tbsp Chinese rice wine**
- 1 tbsp Chang's sesame oil
- Coriander leaves
- Using a mortar and pestle, pound the coriander root, ginger, garlic, spring onion and sugar into a paste.
- Mix in the rest of the ingredients for the sauce.
- Rinse and drain the noodles. Using a paper towel, pat dry thoroughly.
- In a large bowl, mix the sauce and the noodles.
- In a separate bowl, mix the green prawns with the Chinese rice wine and sesame oil.
- Place your claypots (or heavy based medium saucepan with a lid) over medium heat. If serving individually, split the lard/sesame oil between the pots and heat.
- Split noodles between claypots, and boil without stirring or covering for 10 minutes.
- Give the noodles a toss, and arrange the drained prawns over the top of the noodles.
- Cover with the lid, and continue cooking for another 10 minutes, or until the prawns are cooked to a bright red.
- Rest, covered, for 5 minutes, and serve with reserved coriander leaves.
- *Using the blade of a knife, lightly scrape the root of the coriander plant clean, and use the last 5cm of the coriander. Save the leaves for garnishing.
- **These items can sometimes contain traces of gluten from their production. To ensure that everything is gluten free, be sure to choose brands that specify that their product is gluten free.
- ***This recipe can serve 2-3 people, depending on how hungry you are!
Chang’s Super Lo-Cal Noodle is available in the noodle section at Coles. For independent stockists, you can also contact Chang’s directly on 1800 638 363! Do you have a favourite gluten free winter warmer? I’d love to hear about it in the comments below!