Description
This Savory Shrimp and Glass Noodles Stir-Fry is a quick and flavorful dinner option combining tender shrimp, translucent glass noodles, and crisp cabbage all tossed in a savory blend of soy, fish, and oyster sauces. Ready in just 25 minutes, it’s perfect for a satisfying weeknight meal full of umami goodness and a touch of aromatic sesame oil.
Ingredients
Scale
Shrimp and Noodles
- 12 oz shrimp (peeled and deveined)
- 2 bundles glass noodles (mung bean vermicelli)
Vegetables and Aromatics
- 1/2 cup cabbage (sliced thinly)
- 2 cloves garlic (minced)
- 1 stalk green onion (finely chopped; divided)
Seasonings and Sauces
- 1/4 teaspoon ground white pepper
- 1 tablespoon oil (vegetable or sesame oil)
- 1 tablespoon soy sauce
- 1/2 tablespoon fish sauce
- 1/2 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon rice wine
- 1 teaspoon sesame oil
Instructions
- Cook the Glass Noodles: Boil the glass noodles according to package instructions, usually for about 5-7 minutes until tender. Drain thoroughly and set aside while prepping the other ingredients.
- Sauté Aromatics: Heat the vegetable or sesame oil in a skillet over medium heat. Add minced garlic and half the chopped green onion. Sauté for 1-2 minutes until fragrant and golden brown.
- Cook the Shrimp: Add the peeled and deveined shrimp to the skillet. Cook for 3-4 minutes until they turn pink and opaque, stirring occasionally to cook evenly.
- Add Cabbage: Stir in the thinly sliced cabbage and cook for 2-3 minutes until it softens and wilts slightly.
- Combine Noodles and Seasonings: Add the cooked glass noodles to the skillet along with soy sauce, fish sauce, oyster sauce, sugar, rice wine, sesame oil, ground white pepper, and the remaining chopped green onion.
- Toss and Heat Through: Gently toss all ingredients together, cooking for another 2-3 minutes to ensure everything is heated through and well coated in the savory sauce.
Notes
- Make sure not to overcook the shrimp, which can become rubbery if cooked too long.
- Adjust the amount of soy sauce and fish sauce according to your salt preference.
- You can substitute the cabbage with bok choy or spinach for variation.
- Rice wine can be substituted with dry sherry or omit if unavailable.
- For a spicier kick, add some chili flakes or fresh sliced chilies during cooking.
