Miến Xào Tôm | Vietnamese Stir-Fried Glass Noodles with Prawns

Soak the glass noodles in warm water for about 8–10 minutes until they soften and become springy. Drain thoroughly and cut with kitchen scissors in 2–3 places so they are easier to toss later.

In a small bowl, mix the sauce: soy sauce, oyster sauce, fish sauce, cane sugar, half of the black pepper, and sesame oil until the sugar is completely dissolved.

Cut the carrot into thin matchsticks (julienne) and slice the white button mushrooms. Finely mince the garlic, and cut the spring onions into approx. 3 cm pieces, separating the white and green parts. Rinse and drain the prawns, then toss them with the remaining ground black pepper.