Braised Glass Noodles with Seafood 红烧冬粉海鲜
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 2
  • 1-2 servings of glass noodles or tang hoon, soaked and drained
  • 2 tbsp cooking oil
  • 1 tbsp chopped garlic
  • 4-5 pcs large prawns, trimmed
  • 5 pcs scallops
  • 3 sprigs of spring onion, cut into sections
  • Any other seafood as desired (I used some fake abalone slices)
  • 250ml water

For the Seasoning:
  • 1½ tbsp oyster sauce
  • 1 tbsp light soya sauce
  • ½ tsp dark soya sauce
  • Some generous pinches of salt and pepper, to taste
To Serve with:
  • Some fried shallots
  • Some diced chillies
  1. Add in 1 tbsp of cooking oil to a deep pan or wok and stir fried briefly.
  2. Add in the prawns and scallops. Remove the prawns once they turn red and move the minced garlic to the side of the pan.
  3. Add in the balance 1 tbsp of oil and grill the scallops till they turn brown. Remove the scallops and set aside.
  4. Add the glass noodles and water into the wok.
  5. Add in all the seasoning ingredients together with the white parts of the spring onion. (If you prefer a "soup" or "wet" version of the dish, once the sauce boils, add in the prawns, scallops and all other seafood using. Once cooked, served.)
  6. (I did a dry version.) Allow the glass noodles to simmer in the sauce till it is fairly dried up. Stir occasionally using chopsticks only. Using a spatula will break the noodles easily.
  7. When the sauce is almost dried up, add in the prawns, scallops and any other seafood using. When the seafood is cooked, add in the green parts of the spring onion and off the flame.
  8. Garnish with fried shallots and diced chillies and serve hot immediately.
Recipe by Eat What Tonight at