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500 g (1 lb) glass noodles
500 ml (16 fl oz) chicken soup stock
2 tb oyster sauce
5 tb soy sauce
1/2 ts sugar
1/2 tb sesame oil
60 g (2 oz) bacon
250 g (8 oz) prawns, peeled
1 clove garlic
pepper
1 ts butter
1 coriander stalk
Takes 30 minutes
Soak glass noodles in warm water for ten minutes and drain. Cut glass noodles with a pair of scissors into small pieces (this way they are easier to mix with other ingredients later).
Bring to boil chicken soup stock, oyster sauce, 2 tablespoons soy sauce, sesame oil and sugar.
Dice bacon. Chop coriander and garlic.
Fry bacon in a big pot. Add prawns, garlic and pepper and stir.
Add noodles and butter and the rest of the soy sauce. Add chicken soup stock.
Bring to boil for five minutes.
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