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Thai cuisine with Kittikanya -Gung op Wun sen

serves 2

INGREDIENTS: Tbsp : Tablespoon Ts : Teaspoon

180g Glass Noodles (Cellophane Noodles)
4 ts Black Soy Sauce (half the portion if using dark caramel soy sauce)
4 tbsp Light Soy Sauce
1 tbsp Oyster Sauce
4 ts Sesame Oil
1 tbsp Sugar
1 tbsp Water
1 pack bacon
8 to 10 prawns
¼ cup Chinese Celery Leaves (roughly chopped) – about 20 pieces of leaves
Leaves of Cilantro
240g Thinly Sliced Yellow Onions (about 2 big pieces)
½ cup Chinese Celery Stems (60g) – chopped into 1 cm in length
28g Ginger – Cut into matchsticks size



  • Soak the noodles in big bowl of warm water for about 15 to 20 mins 
  • Drain the water off the noodle when it softens. 
  • In a separate small bowl, add in all the seasoning for the black sauce and sesame oil  
  • Mix well and pour over the drained noodle. 
  • Mix the sauce into the noodle. 
  • Prepare a pot with depth, that is big enough (but not oversize) for the dish 
  • In a heated , add in the cilantro stems, celery stems and ginger. 
  • Fry till the onions wilted 
  • Add the marinade noodles into the pot 
  • Layer in the prawns on top of the noodles. 
  • Top with the roughly chopped celery leaves 
  • Cover with lid and cook under medium low heat for about 12 mins (do not open the lid during this time). 
  • Check if the noodle is cooked. If not, just continue for another few minutes. 
  • When cooked, mix the whole pot of noodles 
  • Garnish with cilantro leaves and serve hot.



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