singaporean

Stir Fried Glass Noodles with Prawns and Choy Sum

This stir-fried dish pairs glass noodles, dry with prawns, peeled and deveined, choy sum, cut into 2-inch lengths and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Pescatarian High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

49 g Protein

73 g Carbohydrates

20 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

83g glass noodles (mung bean vermicelli), dry 308 kcal
157g prawns, peeled and deveined 157 kcal
166g choy sum, cut into 2-inch lengths 33 kcal
6g garlic, minced 9 kcal
17g oyster sauce 12 kcal
9g light soy sauce 6 kcal
1g white pepper, ground 3 kcal
5g sesame oil 44 kcal
9g cooking oil 80 kcal
55g water 0 kcal

Cooking instructions

glass noodles (mung bean vermicelli)water
Soak glass noodles in warm water until pliable, then drain well.
garlic
Heat oil in a wok over medium-high heat. Add garlic and stir 15 seconds.
prawns
Add prawns and stir-fry until they turn pink, 1-2 minutes.
choy sum
Add choy sum stems first and stir-fry 1 minute, then add leaves.
glass noodles (mung bean vermicelli)oyster saucelight soy saucewhite pepper
Add drained glass noodles, oyster sauce, soy sauce, and white pepper. Toss until noodles absorb sauce, 2 minutes.
sesame oil
Finish with a drizzle of sesame oil. Serve hot.