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Ginger Shrimp & Glass Noodles Baked Shrimp with Glass Noodles

A beloved Asian-inspired dish that beautifully blends seafood and glass noodles, offering rich flavors and delightful textures, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Sauce Ingredients
  • 2 Tbsp soy sauce For that umami depth.
  • 2 Tbsp oyster sauce Adds richness and depth.
  • 1 tsp black soy sauce or dark soy sauce A splash of color and a touch of sweetness.
  • 2 tsp sugar Balances out the savoriness.
  • 1 tsp toasted sesame oil Adds a nutty aroma.
  • 120 mL chicken stock or water Keeps it moist and flavorful.
Main Ingredients
  • 80 g dry glass noodles This is where the magic happens!
  • 8-10 medium shrimp head on, shell on Fresh is best! Try to buy local or high-quality shrimp.
  • 1/2 tsp black peppercorns For a touch of heat.
  • 1/2 tsp white peppercorns Adds subtle warmth.
  • 6 cloves garlic, chopped Aromatic ally—don’t skimp!
  • 15 slices ginger Fresh is key for that zing.
  • 8 stems cilantro Use stems for flavor; roots add even more earthiness.
  • 2 Tbsp vegetable oil For sautéing.
  • 1 green onion sliced on a bias For garnish and mild sweetness.
  • 1 handful Chinese celery leaves Optional for a fresh finish.

Method
 

Preparation
  1. Soak the glass noodles in room temperature water for 10 minutes to soften. Once soft, drain and set aside.
  2. Trim off the long antennae from the shrimp. Carefully cut along the back of the shrimp shell to remove the vein—don’t forget to rinse them after!
Make the Sauce
  1. In a bowl, mix together the soy sauce, oyster sauce, black soy sauce, sugar, toasted sesame oil, and chicken stock or water. Stir well; set aside.
Combine Noodles and Shrimp
  1. In a mixing bowl, mix the softened glass noodles and shrimp. Pour the sauce over everything, toss gently, and let it sit for a few minutes.
Aromatics
  1. In a spice grinder, grind together the black and white peppercorns, then add minced garlic and smash until it forms a paste. Add the cilantro stems and bruise them lightly to release their flavor.
Cooking
  1. In a large pot, heat the vegetable oil over medium heat. Add the garlic and herb paste, cooking until fragrant and sizzling—about 1-2 minutes.
  2. Add the noodles and shrimp mixture to the pot. Cover and bring to a boil. Once it’s bubbling, reduce the heat to low and cook for another 3 minutes.
  3. Stir gently, cover again, and let it cook for an additional 2-3 minutes until the shrimp are fully cooked through and the glass noodles are tender.
Serve
  1. Carefully transfer everything to a serving bowl. Top with sliced green onions or Chinese celery leaves, cover, and let it steam for 1 minute. Serve warm with fluffy jasmine rice on the side.

Notes

For best results, ensure shrimp and noodles are at room temperature before cooking. Taste and adjust the sauce before serving—add a bit more soy if you prefer saltiness. Store leftovers in an airtight container in the fridge for up to 2-3 days.