Thai shrimp goong ob woonsen with glass noodles and green beans

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Thai shrimp goong ob woonsen with glass noodles and green beans

Signature Sauce

Thai shrimp goong ob woonsen with glass noodles and green beans

Gluten-Free Friendly, Dairy-Free, <600 Calories, Protein Plus

2 Servings, 480 Calories/Serving

25–40 Minutes

This restaurant-quality noodle dish comes together in about 30 minutes and is served with garlicky blistered green beans.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • Sunbasket goong ob woonsen base (gluten-free tamari - molasses - fermented black soybeans - sesame oil - brown sugar)
  • 3½ ounces glass (mung bean) noodles
  • 2 or 3 cloves organic peeled fresh garlic
  • 4 or 5 sprigs organic fresh cilantro
  • 1-inch piece organic fresh ginger
  • 3 organic scallions
  • 1 teaspoon black peppercorns
  • ½ pound organic green beans

Nutrition per serving

Calories 480, Total Fat 12g (15% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 180mg (60% DV), Sodium 1440mg (63% DV), Total Carb. 68g (25% DV), Fiber 5g (18% DV), Total Sugars 12g (Incl. 7g Added Sugars, 14% DV), Protein 26g
Contains: Soybeans, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Soak the glass noodles; marinate the shrimp

  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
  • In a small bowl, using a fork or whisk, stir together the goong ob woonsen base and ¼ cup [½ cup] warm water.
Fill a medium [large] bowl with 2 cups [4 cups] hot water, add the glass noodles, and soak until starting to soften, 6 to 8 minutes. Drain and rinse with cold water.
In the same bowl, toss together the shrimp and goong ob woonsen sauce and season lightly with salt and pepper. Add the noodles and toss to coat.
While the noodles soak and the shrimp and noodles marinate, prepare the aromatics.


Prep the aromatics

  • Set aside half the whole garlic cloves for the peppercorn mixture. Finely chop, press, or grate the remaining garlic and set aside for the green beans.
  • Strip the cilantro leaves from the stems; coarsely chop the stems. Set aside the leaves for garnish.
  • Peel the ginger, if desired; thinly slice the ginger crosswise.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal. Set aside 1 tablespoon [2 TBL] scallions for garnish.
Using the bottom of a bowl or cup, lightly crush the black peppercorns and transfer to a small bowl. Add the whole garlic cloves and cilantro stems and season lightly with salt. Using the handle of a wooden spoon, gently smash the garlic and cilantro stems to release the oils and combine with the peppercorns.


Cook the goong ob woonsen

In a medium [large] sauce pot over medium heat, warm 2 to 3 teaspoons [4 to 6 tsp] oil until hot but not smoking. Stir in the peppercorn mixture and ginger and cook until fragrant and just starting to brown, 1 to 2 minutes. Add the glass noodles, shrimp, and sauce, keeping the shrimp on top of the noodles. Bring to a boil, reduce to a simmer, cover, and cook undisturbed until the shrimp are firm and cooked through and the noodles are tender, 3 to 5 minutes. Stir in all but 1 tablespoon [2 TBL] of the scallions, cover, and keep warm. Just before serving, remove the ginger slices, if desired.
While the goong ob woonsen cooks, start preparing the green beans.


Prep and cook the green beans

  • Trim the stem ends from the green beans.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons [2 to 4 tsp] oil until hot but not smoking. Add the green beans, season with salt and pepper, and cook without stirring until starting to blister on one side, 1 to 2 minutes. Using tongs or a spatula, flip the beans and cook until blistered slightly on the other side, 1 to 2 minutes. Stir in the remaining garlic and cook until fragrant, about 30 seconds. Remove from the heat and season to taste with salt and pepper.


Transfer the shrimp goong ob woonsen to individual bowls and garnish with the cilantro leaves and remaining scallions. Serve the green beans on the side.
Kids Can!
  • Stir the goong ob woonsen base and water.
  • Press the garlic (if you have a press).
  • Strip the cilantro leaves.
  • Crush the peppercorns.
  • Garnish with the cilantro and scallions.