Chewy, savory, and packed with umami, these stir-fried glass noodles with shrimp are so yummy they will instantly become part of your weekly meal rotation!
Have you ever watched chefs effortlessly whip up a string of wok recipes – one after the other? It’s captivating! Blasting the heat and making dish after dish in open kitchens and street stalls across Asia – in places like Singapore and Bangkok, where simple stir-fries are made quickly over very hot burner. It’s fun to imagine you’re a wok master right in your own kitchen!
I may not be a wok chef, and my stove definitely doesn’t get as hot as those street-side burners, but I’ve found that you can still create incredibly good stir fries at home, if you know what makes them so tasty.
This yummy stir fried shrimp glass noodles is a great example. It’s an easy, no frills stir fry that takes 30 minutes to make from start to finish. The noodles are slippery and springy, the shrimp are tender, and the sauce is savory and nutty. It’s a great recipe for hot days, busy weeknights, or anytime you want a fast noodle dish that doesn’t feel heavy.
Table of contents
Why You’ll Love this Recipe
- It’s Fast: Start to finish, you’re looking at under 30 minutes, making it the ultimate weeknight dinner.
- One-Pan Wonder: Whether you have a wok or a large deep skillet, you can make this easy shrimp noodle stir fry with minimal cleanup.
- Versatile: Think of this as your basic stir-fried glass noodle template. You can swap veggies, change up the proteins, and tweak the spice level to your heart’s content!
Shrimp Glass Noodles Ingredients
- Bean thread noodles: Bean thread noodles are thin, clear noodles made from mung bean starch. Soak them in hot water before stir frying.
- Shrimp: Use peeled and deveined shrimp. Large shrimp work well because they stay juicy and are easy to cook quickly.
- Marinade: A simple mix of rice vinegar (apple cider vinegar works in a pinch!), soy sauce, and a touch of cornstarch to velvet the shrimp and thicken the sauce.
- Aromatics: Fresh minced garlic and chopped ginger act as the aromatic foundation of this stir fry.
- Soy sauce: Soy sauce gives the noodles their savory flavor. I like using Japanese soy sauce because it’s well balanced and more complex than other types of soy sauce.
- Toasted sesame oil: Toasted sesame oil has a more intense nutty flavor than regular sesame oil. It also has a lower smoke point, which is why it should only be used in salads or other chilled dishes, or added at the last stage of the cooking process.
- Large egg: The egg is scramble in a similar fashion as it is for fried rice.
- Scallions: Scallions add a crunch and is a common ingredient used in Asian recipes.
Variations
- Add Crunch: Toss in thinly sliced bell peppers, snow peas, or water chestnuts.
- Mushroom Lover: Rehydrated wood ear mushrooms or shiitake mushrooms add an earthy depth. Or, you can use fresh mushrooms such as maitake, shiitake, or button.
- Spice It Up: Add a teaspoon of chili crisp, a drizzle of chili oil, or a few dashes of ground white pepper for a warming kick.
- Herb Garnish: Fresh cilantro or basil add a beautiful pop of color and freshness.
Best Noodles to Use
The best noodles for this recipe are bean thread noodles, which are made from mung bean starch. They are thin, clear, and slippery once soaked.
Look for packages labeled: Bean thread noodles, glass noodles, cellophane noodles, mung bean noodles, or mung bean vermicelli.
Avoid using rice vermicelli for this recipe if possible. Rice vermicelli may look similar when dry, but it’s made from rice and has a different texture. It’s what’s used to make Vietnamese bun cha.
Korean sweet potato glass noodles, also called dangmyeon, are another type of glass noodle. They are the thick and chewy noodles used in japchae. They can be used in stir fries, but they won’t give this dish the same light texture as mung bean noodles.
How to Make Stir Fried Shrimp Glass Noodles
Scroll down to the recipe card for the full recipe.
- Marinate the shrimp while soaking the noodles, then stir fry the garlic and ginger in a hot pan.
- Add the shrimp and cook until just done, then scramble the egg and toss everything together with the noodles, sauces, and seasonings until heated through and well combined.
Preparing Glass Noodles
Glass noodles don’t need to be boiled for this recipe. They only need to be soaked in hot water until they soften.
Place the noodles in a bowl and cover them with hot water. Let them soak for about 10 minutes, then drain them well.
If the noodles are very long, you can cut them a few times with kitchen scissors after soaking. This makes them easier to toss in the pan and easier to eat.
Pro Tips for the Best Glass Noodles
- Don’t over-soak your noodles: The noodles will continue to cook and soak up the sauce in the pan, so you want them slightly firm at first. I suggest soaking them until they are al dente.
- Prep everything in advance: Stir-frying happens fast! Have your shrimp marinated, your egg whisked, and your aromatics chopped before you even turn on the stove.
- Use high heat: To get that signature smoky flavor (what we call wok hei), make sure your pan is nice and hot before the oil and aromatics are added.
- Don’t overcook the shrimp: Shrimp cook fast. Once they turn pink and opaque – after 3 to 4 minutes – they’re done.
- Add a splash of water if the noodles stick: Glass noodles can absorb liquid quickly. If they start to clump in the pan, add 1 or 2 tablespoons of water and toss again.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Glass noodles tend to firm up and clump once refrigerated, so add a splash of water or a little sesame oil when reheating. Warm them in a pan over medium heat, tossing gently until the noodles loosen and become hot. You can also microwave leftovers, but the texture is better when reheated in a pan.
I don’t recommend freezing this dish, as glass noodles can become gummy once thawed.
What to Serve With Glass Noodles
This stir fry can be served as a light main dish, but it also works well with other simple Asian-style dishes.
I like serving it with Chinese green beans with garlic sauce, bok choy stir fry, egg drop soup, egg rolls, or a smacked cucumber salad.
It’s also good with egg fried rice, general Tso chicken, or mapo tofu, for a more substantial meal.
PrintShrimp Glass Noodle Stir Fry
A quick and light shrimp glass noodle stir fry made with bean thread noodles, garlic, ginger, egg, scallions, soy sauce, and sesame oil.
- Prep Time: 10 minutes
- Cook Time: 16 minutes (includes soaking time)
- Total Time: About 30 minutes
- Yield: 4 people 1x
- Category: Noodles
- Method: Stir frying
- Cuisine: Chinese
- Diet: Pescatarian
Ingredients
- 3.75 ounces bean thread noodles
- 4 ounces shrimp (peeled and deveined (8-10 large shrimp)
- 2 tablespoons vegetable oil
- 3 cloves garlic (minced)
- 1 thumb size ginger (finely chopped)
- 1 1/2 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 3 tablespoons water
- 1 large egg (whisked)
- 2 stalks scallions (finely chopped)
- salt and ground white pepper (to taste)
marinade
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon cornstarch
Instructions
- In a bowl, whisk the ingredients for the marinade. Add the shrimp and marinate for 10 minutes.
- Soak the bean thread noodles in hot water for 10 minutes. Drain well and set aside.
- In a large pan or wok over high heat, add the oil, garlic, and ginger. Cook for 1 minute, until fragrant. Add the shrimp with the marinade and cook for about 4 minutes, or until cooked through.
- Push the shrimp to one side of the pan and add the egg. Quickly scramble the egg, then add the scallions, noodles, soy sauce, sesame oil, and water.
- Toss everything together and turn the heat off. Transfer to a plate, season with salt and white pepper, and serve immediately.
Notes
Storage: For leftovers, transfer the stir fry to a storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 194
- Sugar: 0.7g
- Sodium: 390mg
- Fat: 6g
- Saturated Fat: 1.8g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 9.8g
- Cholesterol: 95mg
Frequently Asked Questions
Yes. Thaw the shrimp first and pat them dry before adding them to the marinade. Too much moisture can water down the sauce.
Bean thread noodles are usually gluten-free, but you will need to use gluten-free tamari instead of soy sauce. Always check the noodle package and sauce labels to make sure.
Yes. You can leave out the egg and shrimp, and replace them with tofu, mushrooms, or extra vegetables.
Glass noodles can clump if they sit too long after soaking or if the pan is too dry. Toss them with the sauce right away and add a splash of water if needed.
This dish is best served right away. You can prep the sauce, shrimp, garlic, ginger, and scallions ahead of time, but I recommend soaking the noodles and stir frying everything just before eating.
We loved it. I made a bit more sauce than it asked for to pour over the leftovers. It kind of freshens up the recipe on the following day for a good lunch. I added my favorite flavored stock to the noodle-soaking water – I really like Better than Buillion in the short round jars. I had some beef flavored and added enough to make the water opaque and dark brown.
Finally, we topped with some sriracha and it was excellent.
Nice recipe. Thx
If I like more veggies in my meals, what other veggies would you recommend that I add?
Hi Alex! I would recommend adding napa cabbage, carrot, and onions. Celery might also be really yummy 🙂