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!

A forkful of Chang's Super Lo Cal Noodles braised with prawns

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!

Gluten Free Claypot Prawn Noodles

Tammi Kwok
Inspired by Gung Op Woon Sen - a Thai prawn and vermicelli noodle dish that I fell in love with in Southeast Asia - I've created this light, gluten-free winter warmer using Chang's Super Lo Cal Noodle! Flavoured thoroughly with pepper, star anise, coriander, and Chinese 5 spice, this super easy dish makes for an impressive weeknight dinner for family and friends.
Prep Time 5 minutes
Cook Time 30 minutes
Servings 2


  • 2 packets of Chang's Super Lo Cal Noodles 390g net each
  • 2 tsp lard/Chang's sesame oil

For the sauce

  • 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**

For the prawns

  • 6 medium raw tiger prawns
  • 3 tbsp Chinese rice wine**
  • 1 tbsp Chang's sesame oil

To garnish

  • 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!


  1. Dannielle @ Zamamabakes April 10, 2015 at 10:15 pm

    Tammi such a gorgeous dish and I’m loving the sounds of a low cal noodle! I do love my noodles but try to eat in moderation due to those carbs (and maybe the amount of sugar I already consume and refuse to give up). I’ll be keeping an eye out next grocery shop!
    Thanks for linking up with us over at Fabulous Foodie Fridays, such a pleasure to have you xx

    1. tammi - Site Author April 11, 2015 at 1:03 am

      Thanks Danielle! I have the same issue with noodles: I just love them too gosh darned much! That’s why these shirataki noodles come in so handy – they give you that noodle feeling without quite as much of the guilt!

  2. Catherine Holt April 13, 2015 at 9:12 pm

    Oh, noodles without the guilt…this is the perfect dish 🙂 Certainly looks like one I would be tucking into. Those prawns look sensational!

    Thanks for linking up to Marvelous Monday on Smart Party Planning.


Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating