Garlic Steamed Prawns with Glass Noodles
Tender prawns steamed over fragrant glass noodles in a garlic-ginger broth, topped with scallions and chili oil. One-bowl Chinese comfort that looks elegant but takes 20 minutes flat.
- Total time
- 20 min
- Servings
- 2
- Calories
- 245
- Protein
- 24g
Ingredients
- 12 count large prawns, peeled and deveined
- 2 oz glass noodles (mung bean vermicelli)
- 6 count garlic cloves, thinly sliced
- 1 tbsp fresh ginger, sliced into thin matchsticks
- 1 cup chicken or seafood broth
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 count scallions, sliced thin (white and green parts separated)
Instructions
- 1
Soak glass noodles in hot water for 6 minutes until soft. Drain well.
- 2
Bring broth, soy sauce, garlic, ginger, and scallion whites to a simmer in a medium pot.
- 3
Add drained noodles to the pot and nestle them into a loose layer.
- 4
Arrange prawns on top of noodles, cover, and steam for 5 minutes until prawns turn pink.
- 5
Drizzle sesame oil over the top and scatter scallion greens across the surface.
- 6
Serve directly from the pot into bowls, dividing prawns, noodles, and broth evenly.
Tools you’ll need
- medium pot with lid
- knife
- cutting board
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