Shrimp And Glass Noodles Recipe
Shrimp and glass noodles is an easy seafood recipe cooked in a clay pot with cabbage and glass noodles in a savory sauce. The glass noodles are soaked in all the juice and flavors from the sauce that tastes garlicky, aromatic and absolutely delicious.
The homemade brown sauce is the soul of this recipe that will bring an umami flavor to the dish with a lot of garlic and green onion.
This Chinese shrimp and glass noodles recipe is cooked in a clay pot, which is different from the Thai-style stir-fried glass noodles. It’s saucy and not spicy that goes well with hot steamed white or brown rice. Trust me, you will make this amazing recipe many times over.
Why This Recipe Works
It’s an easy and quick recipe to make with only three essential ingredients and a handful of seasonings from your pantry.
You can use either fresh or frozen shrimp to make it delicious. It’s easy to find fresh shrimp in your local grocery or seafood supermarkets. However, grabbing the frozen one from the freezer is the last choice but not a problem, they worked perfectly fine as well.
This is also a healthy shrimp recipe that can be either cooked in a clay pot or steamed. Bring the water to a boil in a steamer, lay sliced cabbage and glass noodles on a plate and arrange the shrimp on top. Steam the dish for 8 to 10 minutes over high heat, or until the shrimp is pink.
This flavorful shrimp and glass noodles recipe calls for a few simple ingredients.
- Glass noodles (mung bean vermicelli)
- Garlic, minced
- Green onion
- Ground white pepper
- Soy sauce
- Fish sauce
- Oyster sauce
- Rice wine
- Sesame oil
You may always have a pick of your choice for vegetables, such as napa cabbage, bean sprouts and enoki.
How To Make Shrimp And Glass Noodles?
First, clean the shrimp by trimming off the long antennae and sharp end on top of the head. Soak the glass noodles in warm water for 10 minutes until soft. Slice the cabbage and transfer all ingredients to a clay pot.
Next, prepare the sauce. Add garlic, half of the chopped green onion and ground white pepper in a small bowl. Heat the oil and pour it over the garlic and green onion to sizzle. You will smell the aroma in the air. Then, mix well with soy sauce, fish sauce, oyster sauce, sugar and rice wine.
Add the sauce to the clay pot, cover and cook it for 10 minutes on medium heat. Turn off the heat and leave the lid covered for another 5 minutes. The heat will continue cooking the noodle inside the pot. Give the noodle a gentle stir before serving.
Sprinkle the rest of the green onion and drizzle sesame oil on top. Serve immediately.
- Soak glass noodles in warm water for 10 minutes until soft is a must. It takes longer to cook without pre-soaking in the water.
- While preparing the sauce, heat the oil to smoke and pour it over the minced garlic and green onion to sizzle. Then mix well with the rest of the sauce ingredients.
- Cover and cook the dish over medium heat for the entire time to keep all the flavors in the pot and avoid the sauce drying up.
- Use a clay pot or cast ironware for the best result. The dish is commonly served right in the clay pot when cooked, just like in restaurants.
Frequently Asked Questions
What are glass noodles?
Glass noodles, also known as mung bean vermicelli or Fensi (粉丝）in Chinese, are made from mung bean starch and water.
Glass noodles are very common across Asian cuisines, be in Chinese, Thai, Malaysian and Vietnamese. You may also find my other easy Chinese recipes made with glass noodles, Vegetable Fried Noodles, Crab Noodles and Thai Noodle Salad with Shrimp.
Is glass noodles (mung bean vermicelli) healthy?
Glass noodles are low in carbs and calories. These noodles are rich in proteins, minerals and vitamins that are good for your health.
How Many Calories Per Serving?
This recipe has 397 calories per serving.
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Shrimp And Glass Noodles
- 12 oz shrimp
- 2 bundles glass noodles (mung bean vermicelli)
- 1/2 cup cabbage (sliced)
- 2 cloves garlic (minced)
- 1 stalk green onion (finely chopped, divided)
- 1/4 teaspoon ground white pepper
- 1 tablespoon oil
- 1 tablespoon soy sauce
- 1/2 tablespoon fish sauce
- 1/2 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon rice wine
- 1 teaspoon sesame oil
- Rinse the shrimp and pat dry with paper towels. Trim off the long antennae and sharp end on top of the head.
- Soak the glass noodle in warm water for 10 minutes until soft. Drain and set aside.
- Cut the cabbage into slices. Arrange the cabbage in a single layer in a cooking clay pot (or cast iron pot). Add glass noodles on the second layer and top with shrimp. Set aside.
- Meanwhile, prepare the sauce. Add garlic, half of the chopped green onion and ground white pepper in a small bowl. Heat the oil to smoke over medium-high heat and pour it over the garlic and green onion to sizzle. Next, add soy sauce, fish sauce, oyster sauce, sugar and rice wine, stir well.
- Pour the sauce evenly over the shrimp in the pot, cover and cook it for 10 minutes over medium heat. Turn off the heat and leave the lid covered for another 5 minutes. The heat will continue cooking the noodle inside the pot. Give the noodle a gentle stir before serving.
- Sprinkle the rest of the green onion and drizzle sesame oil on top. Serve immediately.
- Soak glass noodles in the warm water for 10 minutes until soft.
- While preparing the sauce, heat the oil and pour it over the minced garlic and green onion to sizzle. Then mix well with the rest of the sauce ingredients.
- Cover and cook the dish over medium heat for the entire time to keep all the flavors in the pot and also to avoid the sauce drying up.
- Cook the dish with a clay pot or a cast iron ware for the best result. The dish is commonly served right in the clay pot when it's cooked, just like in the restaurants.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I’m looking forward to trying this recipe. What size clay pot do you use?
I used a small clay pot for this dish which serves about 2 to 3 people. You may use a medium pot and double the ingredients to make a big portion for 4 to 6 people.
Hi Bee, your Shrimp & Glass Noodle dish looks simply delicious and should definitely taste fantastic. I can still remember cooking this dish ages ago but I didn’t add the napa cabbage nor the rice wine. Even so it tasted heavenly, full of umami flavour. Yes, it’s a great dish to prepare, very delicious and does not take a long time. Am thinking of giving it another try; this time following your recipe to the minutest detail. It should taste much, much better this time around. Thank you so much for sharing this recipe with us. Simply love all the recipes you send out thus far. Please don’t stop doing so. Cheers and all the best to you and your unstinting dedication and exemplary contribution to South East Asian cuisine.
I have not made this yet, but my mouth is watering after reading the entire recipe. The flavors sound absolutely delicious!
Need to find ‘glass noodles.’
When and how to add sauce ingredients if using the steam method were not included in the text above the recipe. Help and thank you, it sounds yummy.
First, combine all the sauce ingredients in a small bowl. Once the shrimp and glass noodles are steamed, pour the sauce over the dish and serve immediately.