Name: Stir-fry Soy Sauce Shrimp Glass Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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; 1 tbsp Light Soy Sauce; 1 tsp Sesame Oil; 1/4 tsp Black Pepper; 2 tbsp Light Soy Sauce; 1 tbsp Fish Sauce; 2 tsp Dark Soy Sauce; 1/2 tsp Sugar

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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

Shrimp – Always use large shrimp for satisfying bites. The shrimp should be peeled and deveined.

Dried Glass Noodles – This is also called Mung Bean Noodles. This kind of noodles is very easy and quick to cook. It does not require long cooking time like other kind of noodles.

Vegetable Oil – I normally use Rapeseed Oil. You can also try Sunflower Oil.

Garlic – It adds a nice garlicky flavor.

Eggs – I use two eggs for this recipe. The eggs are whisked slightly before use.

Thai Red Chilies – I like the fresh Thai Chilies here, which adds a good spicy tang and a nice color.

Baby Spinach – I like to use big leaf Baby Spinach in this dish. You can also use Bok Choy or Lettuce.

Green Onions – or called Spring Onions. This is great for garnishing the dish at the end.

Black Pepper – It helps to elevate the taste.

shrimp glass noodles stir fry with soy sauce

MARINADE

Light Soy Sauce – This is one of the must-have Asian sauces that you need to have in your kitchen. Lee Kum Kee is my favorite brand for this.

Sesame Oil – It has a special flavor and aroma. This is normally used as a finishing oil, which can elevate the flavor and add a delightful richness.

Black Pepper – It adds some extra peppery flavor to the Shrimp.

STIR-FRY SAUCE

Light Soy Sauce – This is great for adding savoury taste to the dish.

Fish Sauce – This sauce is watery, clear, and salty. It adds umami to the dish. I like the Squid brand or Three Crabs brand.

Dark Soy Sauce – This is normally used to add a deep color to the dish.

Sugar – It helps to balance the overall flavor.

HOW TO MAKE THIS SOY SAUCE SHRIMP GLASS NOODLES

1. Marinate the Shrimp – In a bowl, mix together Shrimp, Light Soy Sauce, Sesame Oil, and Black Pepper. Set aside to marinate.

2. Soak the Glass Noodles – 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.

3. Prepare the Stir-fry Sauce – In a bowl, mix together Light Soy Sauce, Fish Sauce, Dark Soy Sauce, and Sugar. Set aside.

4. Assemble the dish – 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.

5. Ready to serve – Transfer to serving plates. Garnish with some chopped Green Onions. Ready to enjoy!

Haini’s Tips

I love using Shrimp in the recipe. But you can also use Chicken and the cooking method is similar. If you are vegetarian/vegan, you can substitute the meat with Tofu. It will also taste amazing!

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:

Garlic Shrimp Chili Oil Ramen

Double Cheesy and Spicy Udon Noodles

Creamy Ramen Carbonara

Sichuan Kung Pao Shrimp Noodles

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Stir-fry Soy Sauce Shrimp Glass Noodles

Stir-fry Soy Sauce Shrimp Glass Noodles is loaded with flavors and sheer joy. It only takes 10 minutes to make and it is perfect for a quick meal at any time of the day.

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Course: Breakfast, Dinner, Lunch

Cuisine: Chinese

Keyword: Shrimp Glass Noodles, Stir-fry

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Author: Haini

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!

Video

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Stir-fry Soy Sauce Shrimp Glass Noodles