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Fried Cellophane Noodles

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  Cellophane noodles 6 Ounce (175 Gram)
  Vegetable oil 45 Milliliter (3 Tablespoons)
  Garlic 3 Clove (15 gm), finely chopped
  Cooked prawns 4 Ounce, peeled (115 Gram)
  Lap cheong 2 , rinsed, drained and finely diced
  Eggs 2
  Celery stalks with leaves 2 , diced
  Bean sprouts 4 Ounce (115 Gram)
  Spinach 4 Ounce, cut into large pieces (115 Gram)
  Spring onions 2 , chopped
  Fish sauce 30 Milliliter (2 Tablespoon)
  Sesame oil 1 Teaspoon
  Sesame seeds 15 Milliliter (1 Tablespoon, For Garnish)

1. Soak the cellophane noodles in hot water for about 10 minutes or until soft. Drain and cut the noodles into 10cm/4in lengths.
2. Heat the oil in a wok, add the garlic and fry until golden brown. Add the prawns and lap cheong; stir-fry for 2—3 minutes. Stir in the noodles and fry for 2 minutes more.
3. Make a well in the centre of the prawn mixture, break in the eggs and slowly stir them until they are creamy and just set.
4. Stir in the celery, beansprouts, spinach and spring onions. Season with fish sauce and stir in the sesame oil. Continue to stir-fry until all the ingredients are cooked, mixing well.
5. Transfer to a serving dish. Sprinkle with sesame seeds to garnish.

Recipe Summary

Main Dish

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Fried Cellophane Noodles Recipe