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Tammi Kwok

Gluten Free Claypot Prawn Noodles

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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Using a mortar and pestle, pound the coriander root, ginger, garlic, spring onion and sugar into a paste.
  2. Mix in the rest of the ingredients for the sauce.
  3. Rinse and drain the noodles. Using a paper towel, pat dry thoroughly.
  4. In a large bowl, mix the sauce and the noodles.
  5. In a separate bowl, mix the green prawns with the Chinese rice wine and sesame oil.
  6. 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.
  7. Split noodles between claypots, and boil without stirring or covering for 10 minutes.
  8. Give the noodles a toss, and arrange the drained prawns over the top of the noodles.
  9. Cover with the lid, and continue cooking for another 10 minutes, or until the prawns are cooked to a bright red.
  10. Rest, covered, for 5 minutes, and serve with reserved coriander leaves.

Notes

*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!