Pad Woon Sen

By on November 13, 2011

pad woon sen Pad Woon Sen

Ingredients for 2 servings

1 package of Woon sen (mung bean noodle) soaked in cold water at least 30 minutes and drained

1 tablespoon of chopped garlic

¼ cup of cup bell pepper

¼ cup of chopped onion

¼ cup of sliced green onion

¼ cup of mushroom

2 eggs (beaten)

½ tablespoon of thin soy sauce

½ tablespoon of black soy sauce

½ tablespoon of seasoning sauce

1 tablespoon of mushroom sauce (vegetarian version of oyster sauce)

½ teaspoon of sugar

1 sliced celery

¼ cup of bean sprout

1 teaspoon of crush red pepper

2 tablespoons of vegetable oil

2 tablespoons of water

Salt and pepper


• Combine black soy sauce, seasoning sauce, soy sauce, mushroom sauce, sugar and water in a small bowl. (We just created the most superb sauce!)

• Turn the stove on medium to high heat and add the oil in the large skillet. After the oil is hot, add the egg to stir until cooked through.

• Gather the cooked egg to the side of the skillet.

• Add the garlic and the onion to stir, providing a yummy scent to the whole house.

• Put the celery, the carrot, the bell pepper, the green onion to stir in the skillet until the vegetables are soft.

• Add the glass noodle to stir with the vegetables and eggs. Then, add the superb sauce and the red pepper to season the noodles. If it dries, add some water. Taste your noodles and feel free to add salt and pepper.

• Keep stirring until combined well together.

• Remove from the stove and pour in the plates. You can enjoy the noodle by itself or serve with white rice.