Stir-fry Soy Sauce Shrimp Glass Noodles is simple and quick to make. It is loaded with amazing flavors and sheer joy. You can taste a big mouthful of Shrimp along with chewy noodles.
Soy Sauce Glass Noodles is one of my childhood favorites. My parents used to take me to eat this at Chinese stalls and I really miss it. So in order to recreate this childhood memory, I modified the recipe and added my personal touch for the best taste possible.
I use a very thin kind of Glass Noodles, which is also called Mung Bean Noodles. This noodles is very easy and quick to cook. But if you overcook it, it can turn out to be soggy and unpleasant to eat. The key is to set the time and wait before moving on to the other steps.
I also use this noodles to make a delightful and refreshing Thai Salmon Glass Noodles Salad, which is wonderfully healthy and delicious. You can enjoy this at all seasons.
I care a lot about the color of the dish. So that I use green vegetables, red chilies, and eggs (yellow). I like to use big leaf Baby Spinach in this dish. You can also use other Chinese vegetables such as Bok Choy and Lettuce.
INGREDIENTS
MARINADE
STIR-FRY SAUCE
HOW TO MAKE THIS SOY SAUCE SHRIMP GLASS NOODLES
I hope you can give this Stir-fry Soy Sauce Shrimp Glass Noodles recipe a try! It only takes 10 minutes to make and it is perfect for a quick meal at any time of the day. Why not try it today?
MORE QUICK AND EASY NOODLE RECIPES:
Double Cheesy and Spicy Udon Noodles
Sichuan Kung Pao Shrimp Noodles
Stir-fry Soy Sauce Shrimp Glass Noodles
Ingredients
- 12-14 large Shrimp, peeled and deveined
- 160 g dried Glass Noodles (Mung Bean Noodles)
- 2 tbsp Vegetable Oil
- 3 large Garlic Cloves, finely chopped
- 2 Eggs, lightly whisked
- 2 Thai Red Chilies, chopped
- 80 g Baby Spinach (Big Leaf)
- 2 Green Onions, chopped
- Pinches of Black Pepper
Marinade
- 1 tbsp Light Soy Sauce
- 1 tsp Sesame Oil
- 1/4 tsp Black Pepper
Stir-fry Sauce
- 2 tbsp Light Soy Sauce
- 1 tbsp Fish Sauce
- 2 tsp Dark Soy Sauce
- 1/2 tsp Sugar
Instructions
- In a bowl, mix together Shrimp, Light Soy Sauce, Sesame Oil, and Black Pepper. Set aside to marinate.
- Place the Glass Noodles in a large bowl and cover with hot but not boiling water. Soak for 2-3 minutes until softened. Drain and set aside.
- Prepare the Stir-fry Sauce. In a bowl, mix together Light Soy Sauce, Fish Sauce, Dark Soy Sauce, and Sugar. Set aside.
- In a wok, add in Vegetable Oil, on medium-high heat. Add the Garlic. Stir-fry for 10 seconds until fragrant.
- Add in the Shrimp. Stir-fry for 2-3 minutes until just cooked. Pour in the Eggs. Let sit for 30 seconds before scrambling the Eggs. Then add in Thai Red Chilies and Baby Spinach. Stir-fry for another 30 seconds.
- Add in the Noodles and the pre-made Stir-fry Sauce. Toss everything well. Sprinkle extra Black Pepper.
- Transfer to serving plates. Garnish with some chopped Green Onions. Ready to enjoy!