Appon's Thai Food Recipes

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Shrimp Soy Noodles ( Gung Op Woon Sen )


This is a very simple noodle dish of pork and shrimp, 'Woon Sen' is glass noodle, 'gung' means shrimp, but the important word here is 'op'. We call it 'op', because you layer the ingredients in the frying pan, add a little water and cover the noodles with a lid, the water sort of part-steams, part-fries the noodles. 'Op' refers to this cooking method and there isn't a simple word in English that corresponds to it. A couple of things to note: 1. Use pork with some fat in it for this dish, it will give the dish a lot of extra flavour. 2. Maggi sauce is a savory flavouring sauce that is available worldwide, you should be able to find it easily.

Ingredients for 2 People
100 gms Shrimp or Crab
50 gms Glass Noodles
50 gms Fatty Pork
30 gms Celery
1 Teaspoon Black Pepper Corns
1 Tablespoon Dark Soy Sauce
1 Tablespoon Light Soy Sauce
1 Teaspoon Maggi Sauce
1 Tablespoon Water
10 gms Sliced Ginger Root

1. Clean the pork and shrimp. Cut the shrimp down the back and remove the black thread 'gut' when you clean it.
2. Chop the pork into small pieces.
3. Soak the glass noodle for 15 minutes in water to soften them.
4. Pound the pepper corns until fine and mix with the shrimp.
5. Drain the glass noodles.
6. Into a frying pan layer the ingredients with the pork at the bottom (so that it gets most heat), the noodles in the middle and the sliced ginger and shrimp on the top.
7. Add the light soy sauce, dark soy sauce, water, and Maggi sauce.
8. Cover with a lid, and simmer on a low heat for 5 minutes.
9. Chop the celery into 3 cm lengths and add to the pan.
10. Cover the pan again and cook for 1 more minute.

Serve With
Hot Rice

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This page contains a single entry from the blog posted on May 10, 2011 6:05 PM.

The previous post in this blog was Steamed Cassava Sweets ( Khanoom Monsompalang ).

The next post in this blog is Pork Balls for Noodles ( Look Chin Mu ).

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