Shrimp And Glass Noodles

One pot Shrimp And Glass Noodles is an easy and quick seafood recipe to make at home in less than 30 minutes.

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INGREDIENTS

– 12 oz (375 grams) shrimp – ▢2 bundles glass noodles (mung bean vermicelli) – ▢1/2 cup cabbage (sliced) Sauce – ▢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

Step 1

Rinse the shrimp and pat dry with paper towels. Trim off the long antennae and sharp end on top of the head.

Step 2

Soak the glass noodle in warm water for 10 minutes until soft. Drain and set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Sprinkle the rest of the green onion and drizzle sesame oil on top. Serve immediately.

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Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.