Stir-Fried Glass Noodles with Shrimp
Servings
2 people
Prep Time
15 minutes
Cook Time
10–12 minutes
Total Time
About 25 minutes
Ingredients
Main Ingredients
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150–180 g glass noodles (mung bean vermicelli)
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250 g large shrimp, peeled and deveined (tails optional)
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3 cloves garlic, finely minced
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2 green onions, cut into 4–5 cm pieces
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1 small red chili, thinly sliced (optional)
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2 tablespoons cooking oil
Shrimp Marinade
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½ teaspoon salt
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¼ teaspoon ground black pepper
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½ teaspoon paprika or chili powder (optional)
Sauce
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1½ tablespoons soy sauce
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1 tablespoon oyster sauce
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1 teaspoon fish sauce
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1 teaspoon sugar
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½ teaspoon sesame oil
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2–3 tablespoons water or shrimp stock
Instructions
Step 1: Prepare the Glass Noodles
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Place the glass noodles in a bowl and cover with warm water.
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Soak for 10–15 minutes until softened.
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Drain thoroughly and cut into shorter lengths if desired for easier eating.
Step 2: Marinate the Shrimp
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In a bowl, combine shrimp with salt, black pepper, and paprika.
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Mix well and let marinate for about 10 minutes.
Step 3: Make the Sauce
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In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, sugar, sesame oil, and water.
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Stir until the sugar is fully dissolved. Set aside.
Step 4: Cook the Shrimp
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Heat 1 tablespoon of oil in a wok or large pan over medium-high heat.
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Add the shrimp in a single layer.
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Cook for 1–2 minutes per side until just pink and opaque.
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Remove shrimp from the pan and set aside.
Step 5: Sauté the Aromatics
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Add the remaining tablespoon of oil to the same pan.
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Add garlic and chili slices.
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Stir-fry for about 30 seconds until fragrant (do not let garlic burn).
Step 6: Stir-Fry the Noodles
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Add the drained glass noodles to the pan.
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Pour in the prepared sauce.
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Toss gently using tongs or chopsticks.
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Cook for 2–3 minutes until the noodles turn glossy and absorb the sauce.
Step 7: Combine Everything
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Return the shrimp to the pan.
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Add green onions.
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Toss everything together and stir-fry for another 1–2 minutes until evenly coated and heated through.
Step 8: Final Adjustments & Serve
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Taste and adjust seasoning if needed (add more soy sauce or sugar to taste).
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Serve immediately while hot.
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Optional garnish: sesame seeds, extra green onions, or chili oil.
Cooking Tips
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Do not overcook the shrimp; they should be tender, not rubbery.
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Glass noodles absorb liquid quickly—add a splash of water if they seem dry.
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For a richer flavor, replace water with shrimp stock.
Result
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Soft, glossy noodles packed with savory umami flavor
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Juicy, tender shrimp
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Lightly sweet, garlicky sauce that coats every strand
Perfect as a quick dinner, light lunch, or elegant Asian-inspired meal.