Glass Noodles with Shrimp and Ginger
Ingredients: glass noodles, oyster sauce, soy sauce, black or dark soy sauce, sugar · 30 min cook time · 420kcal · $14.50
Ingredients
80g glass noodles, 2tbsp oyster sauce, 1tbsp soy sauce, 1tsp black or dark soy sauce, 1tsp sugar, 1tsp toasted sesame oil, 0.5cup water, 1tsp shrimp paste in oil, 8pieces shrimp, 6slices ginger, 4cloves garlic, 2tbsp cilantro stems, 0.5tsp crushed Szechuan peppercorns, 0.25tsp white pepper, 2tbsp rendered bacon fat
Instructions
1. Soak glass noodles in water for 10 minutes to fully rehydrate them.
2. In a bowl, mix together oyster sauce, soy sauce, dark soy sauce, sugar, toasted sesame oil, water, and shrimp paste in oil for the sauce.
3. Drain soaked noodles, cut them in half or thirds, and add them to the sauce to mix.
4. Prepare de-veined, shell-on shrimp and mix them into the sauce and noodle mixture.
5. Add rendered bacon fat and aromatics (ginger, garlic, cilantro stems, crushed Szechuan peppercorns, white pepper) into the rice cooker pot.
6. Cover and cook the aromatics for about 3 minutes, stirring occasionally to infuse the oil.
7. Add the noodles first into the rice cooker, then layer the shrimp and sauce on top. Close the lid and let the rice cooker run until it clicks off.
8. Open the lid, stir the noodles to redistribute the sauce, and flip the shrimp to cook evenly. Cover and cook if needed.
9. Finish with celery leaves and cilantro, then mix and serve.
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