Description
A quick and vibrant one-pan dish combining chewy glass noodles with succulent shrimp, aromatic seasonings, and vegetables. Perfect for a weeknight meal or special occasion with bold, layered Asian flavors.
Ingredients
12 oz fresh/thawed shrimp (peeled and deveined)
2 bundles (10 oz total) mung bean glass noodles
1/2 cup sliced cabbage (or spinach/napa cabbage)
2 cloves minced garlic (adjust to 4 for bolder flavor)
1 stalk green onion (1 tbsp reserved for garnish, rest chopped)
1/4 tsp white pepper (or black pepper)
1 tbsp neutral oil (peanut/palm oil; use sesame for extra aroma)
1 tbsp soy sauce (or coconut aminos for gluten-free)
1/2 tbsp fish sauce (or seaweed sauce for vegetarian)
1 tbsp oyster sauce
1 tsp sugar
Instructions
Soak glass noodles in warm water for 5 minutes until pliable; drain.
Heat 1 tbsp oil in a large pan over medium-high heat. Add garlic, sauté 30 seconds.
Add shrimp and cook 2-3 minutes until pink and opaque. Remove and set aside.
In same pan, add drained noodles, cabbage, white pepper, soy sauce, fish sauce, oyster sauce, and sugar. Toss to coat and blister.
Return shrimp to pan. Cook 1-2 minutes until noodles are tender and flavors meld. Stir in chopped green onion.
Garnish with reserved 1 tbsp finely chopped green onion before serving.
Notes
Substitute cabbage with spinach or napa cabbage for texture variations.
Use red bell pepper instead of green onion for color (reserve some for garnish).
Increase heat with chili flakes (start with 1/4 tsp) if desired.
Leftovers store in airtight containers (cooled) for 2-3 days.
Glass noodles reheat well but avoid overcooking to maintain chewiness.
- Prep Time: 10
- Cook Time: 7
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 1250mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg