This is one of my go-to weeknight dishes when I want something that feels special but doesn’t demand hours in the kitchen. The sweet-salty sauce, fragrant coriander root and ginger, and springy glass noodles make a simple assembly taste restaurant-level. It comes together fast and cleans up even faster.
There’s a neat rhythm to it: a short soak, a quick whisk of the sauce, a five-minute marinade, and then a gentle steam-cook so the prawns finish perfectly while the noodles soak up flavor. Read through the steps once and you’ll see why this is a dependable recipe to keep on repeat.
I’ll walk you through the exact ingredients and steps, give practical tips to avoid common mistakes, and offer small swaps if you want to lighten or stretch the dish. Let’s get to it.
What We’re Using
Below I list the ingredients exactly as used in the recipe and why each one matters. Follow the quantities in the list when you cook — they’re tuned to make the sauce balanced and the prawns juicy.
Ingredients
- 4largefresh prawns(shell-on, deveined) — shell-on prawns lock in moisture and add sweetness; deveined for clean flavor and presentation.
- 100gglass noodles — the noodle base that soaks up the sauce; soak first so they cook evenly.
- 3stalksspring onionschopped — bright garnish; adds a fresh onion crunch at the end.
- 3stalksChinese celerychopped — herbal, slightly peppery crunch; mixes well with the noodles as a finishing texture.
- 1knobold gingerthinly sliced — infuses the sauce with warmth; slice thin so it releases flavor quickly.
- 1headgarlicminced — builds savory depth in the sauce; minced so it distributes evenly.
- 4coriander rootslightly crushed — Thai kitchens rely on coriander root for a deep, earthy aroma; crushing releases its perfume.
- 1pinchwhole white peppercornscrushed — a subtle, floral heat; crushed to bloom their flavor in the sauce.
- 1tbspground white pepper — sprinkled over prawns and noodles for a clean peppery finish.
- 1tbspsugar — balances the soy and oyster sauce; helps the noodles take on a glossy sheen.
- 4tbspoyster sauce — the savory backbone; adds umami and a hint of seafood sweetness.
- 2 ½tbsplight soy sauce — adds salt and depth without overpowering color.
- 2tbspdark sweet soy sauce — gives color and a mild caramel note; use as listed for authentic balance.
- 1 ½tbspsesame oil — toasted aroma that rounds out the sauce; a little goes a long way.
- 200mlwater — the liquid base so the noodles can absorb flavor while cooking.
Steamed Prawns w/ Glass Noodles (Goong ob Woonsen) — Do This Next
- Soak the 100 g glass noodles in cold water until softened, then drain and set aside.
- In a bowl, whisk together 200 ml water, 4 tbsp oyster sauce, 2 ½ tbsp light soy sauce, 2 tbsp dark sweet soy sauce, 1 ½ tsp sesame oil, 1 tbsp sugar, the 1 head minced garlic, and the pinch of crushed whole white peppercorns. Stir until the sugar is dissolved.
- Add the 4 large fresh prawns (shell-on, deveined) to the sauce and let them marinate for 5 minutes. After 5 minutes, remove the prawns from the bowl and set them aside, keeping the sauce for cooking.
- Place a saucepan or clay pot over low heat. Pour the reserved sauce into the pot. Scatter the 4 coriander roots (slightly crushed) and the knob of thinly sliced ginger into the sauce so they sit on the bottom and can infuse the liquid.
- Add the drained glass noodles into the pot, spreading them evenly so they sit in the sauce and over the coriander roots and ginger.
- Arrange the marinated prawns on top of the noodles. Evenly sprinkle the 1 tbsp ground white pepper over the prawns and noodles.
- Cover the pot with a lid and cook over low heat until the prawns turn pink and are just cooked through and the noodles have absorbed most of the sauce, about 6–8 minutes.
- Remove from heat, transfer to a serving dish, and garnish with the chopped spring onions (3 stalks) and chopped Chinese celery (3 stalks) before serving.
Why Steamed Prawns w/ Glass Noodles (Goong ob Woonsen) is Worth Your Time
This dish gives contrast: silky glass noodles soaked in a savory-sweet sauce, fragrant flashes from ginger and coriander root, and the pop of fresh herbs. It tastes more complex than the effort it requires.
It’s forgiving. The short marinate adds flavor without changing prawn texture. Cooking over low heat prevents rubbery prawns and lets the noodles take in sauce. In practice, it’s a show-stopping family meal with minimal fuss.
Healthier Substitutions
- Reduce sodium: swap part of the light soy sauce for low-sodium soy sauce to lower salt, keeping the oyster and dark soy as flavor anchors.
- Cut the sugar: reduce the 1 tbsp sugar by half or replace with a small amount of natural sweetener like honey if you prefer (measure cautiously).
- Protein alternative: use the listed prawns or increase veg if you want a lighter plate — the recipe is tuned for the prawns listed, so keep the stated quantity for best balance.
- Noodle option: if you need fewer carbs, use 70–80 g of glass noodles (not listed in original ingredients — only change if you’re intentionally reducing portion size), but note the dish will be less saucy.
Essential Tools for Success
- Shallow saucepan or clay pot with a tight-fitting lid — helps steam the prawns gently and keep moisture in.
- Bowl and whisk — to mix and dissolve the sauce ingredients thoroughly.
- Kitchen scissors or tongs — easy handling of prawns and noodles when arranging.
- Small mortar or spice grinder — useful if you want to crush the whole white peppercorns fresh.
- Fine-mesh strainer — to drain the soaked glass noodles cleanly.
Pitfalls & How to Prevent Them
- Overcooked prawns — solution: maintain low heat and check early. Prawns cook quickly; once they turn pink and opaque, they’re done.
- Soggy noodles — solution: don’t soak the glass noodles for too long; drain well and spread them evenly in the pot so they absorb sauce, not water.
- Too salty or flat sauce — solution: taste the mixed sauce before marinating (use a small spoon). Adjust sugar or water slightly if the balance seems off.
- Uneven flavor infusion — solution: place the crushed coriander roots and sliced ginger directly under the noodles so the heat extracts their aroma into the sauce.
Warm & Cool Weather Spins
Warm weather: serve the dish slightly warm rather than piping hot; the flavors open up and the noodles stay springy. Pair with a crisp, green salad for contrast.
Cool weather: serve straight from the pot while steaming to keep everything hot and comforting. The ginger and coriander root will feel extra cozy in the cooler months.
Recipe Notes & Chef’s Commentary
On marinating prawns briefly
The five-minute marinate gives the prawns a quick boost without breaking down their texture. Because the sauce is salty and flavorful, a long marinate can start to cure the seafood. Stick to the stated time for best texture.
On coriander root and white pepper
Coriander root is key for authentic aroma — it’s earthier than the leaves and dissolves into the sauce when crushed and heated beneath the noodles. White pepper lends a sharp, floral heat that complements seafood better than black pepper in this dish.
Storage & Reheat Guide
Store leftovers in an airtight container in the refrigerator for up to 2 days. The noodles will continue to absorb sauce and soften over time, so texture changes are expected.
To reheat: place in a shallow pan over low heat with a tablespoon or two of water, cover, and warm gently until just heated through. Avoid high heat or microwave nuking at full power — prawns can overcook and become rubbery.
Your Top Questions
Can I peel the prawns before cooking?
Yes, but cooking them shell-on adds flavor and keeps them juicier. If you must peel for convenience, finish them on very low heat to avoid drying out.
What if I can’t find coriander roots?
Use a couple of extra slices of ginger and increase the chopped Chinese celery at the end for added freshness. The flavor will shift but remain delicious.
How do I know when the noodles are done?
They should be tender and have absorbed most of the sauce. Glass noodles cook quickly once softened; if they still feel firm, give them another minute or two with the lid on.
Ready to Cook?
Gather your ingredients, give the sauce a quick whisk, and plan for about 20 minutes from start to finish. The method is straightforward, and the payoff is a bright, savory plate that looks like you spent longer on it than you did. Try it once as written, then tweak small things — maybe a touch less sugar or an extra stalk of spring onion — to make it uniquely yours.
If you have questions while cooking, note the step and ask — I’ll help troubleshoot so your prawns come out tender and the noodles perfectly sauced.
Steamed Prawns w/ Glass Noodles (Goong ob Woonsen)
Ingredients
Ingredients
- 4 largefresh prawns shell-on, deveined
- 100 gglass noodles
- 3 stalksspring onionschopped
- 3 stalksChinese celerychopped
- 1 knobold gingerthinly sliced
- 1 headgarlicminced
- 4 coriander rootslightly crushed
- 1 pinchwhole white peppercornscrushed
- 1 tbspground white pepper
- 1 tbspsugar
- 4 tbspoyster sauce
- 2 1/2 tbsplight soy sauce
- 2 tbspdark sweet soy sauce
- 1 1/2 tbspsesame oil
- 200 mlwater
Instructions
Instructions
- Soak the 100 g glass noodles in cold water until softened, then drain and set aside.
- In a bowl, whisk together 200 ml water, 4 tbsp oyster sauce, 2 ½ tbsp light soy sauce, 2 tbsp dark sweet soy sauce, 1 ½ tsp sesame oil, 1 tbsp sugar, the 1 head minced garlic, and the pinch of crushed whole white peppercorns. Stir until the sugar is dissolved.
- Add the 4 large fresh prawns (shell-on, deveined) to the sauce and let them marinate for 5 minutes. After 5 minutes, remove the prawns from the bowl and set them aside, keeping the sauce for cooking.
- Place a saucepan or clay pot over low heat. Pour the reserved sauce into the pot. Scatter the 4 coriander roots (slightly crushed) and the knob of thinly sliced ginger into the sauce so they sit on the bottom and can infuse the liquid.
- Add the drained glass noodles into the pot, spreading them evenly so they sit in the sauce and over the coriander roots and ginger.
- Arrange the marinated prawns on top of the noodles. Evenly sprinkle the 1 tbsp ground white pepper over the prawns and noodles.
- Cover the pot with a lid and cook over low heat until the prawns turn pink and are just cooked through and the noodles have absorbed most of the sauce, about 6–8 minutes.
- Remove from heat, transfer to a serving dish, and garnish with the chopped spring onions (3 stalks) and chopped Chinese celery (3 stalks) before serving.
Equipment
- Bowl
- Saucepan
- clay pot
- Lid
