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Shrimp and Glass Noodles: A Flavorful One-Pan Weeknight Meal
Youssef Hb

Shrimp and Glass Noodles: A Flavorful One-Pan Weeknight Meal

A quick and adaptable one-pan meal where translucent glass noodles soak up the rich, garlicky flavors of shrimp paired with soy, fish, and oyster sauce for a balanced Asian-inspired dish. Perfect for busy weeknights with minimal effort. Swap in zucchini or bell peppers if cabbage is unavailable.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: DINNER
Cuisine: Asian
Calories: 325
Ingredients Method Notes

Ingredients
  

  • Shrimp (peeled and deveined) 12 oz
  • Glass Noodles (mung bean-based, 2 bundles)
  • Cabbage (Chinese or napa, 1/2 cup sliced)
  • Garlic (2 cloves, minced)
  • Green Onion (1 stalk, finely chopped, 1 tbsp reserved for garnish)
  • Ground White Pepper 1/4 tsp
  • Oil (neutral, like vegetable or canola, 1 tbsp)
  • Soy Sauce 1 tbsp
  • Fish Sauce 1/2 tbsp
  • Oyster Sauce 1/2 tbsp
  • Brown Sugar 1 tsp

Method
 

  1. Soak glass noodles in hot water for 5-8 minutes (or as instructed on package) until soft, then drain and set aside.
  2. Heat oil in a large skillet or wok over medium-high heat.
  3. Add minced garlic and chopped green onion (except 1 tbsp reserved) and sauté until fragrant, about 1-2 minutes.
  4. Add shrimp and cook until pink and opaque, 2-3 minutes.
  5. Stir in cabbage and remaining green onion, cooking 2-3 minutes until tender.
  6. Mix in soy sauce, fish sauce (if using), oyster sauce, brown sugar, and white pepper, adjusting to taste.
  7. Add soaked noodles to the pan and toss until fully coated.
  8. Cook 3-5 minutes, ensuring noodles absorb the seasoning.
  9. Garnish with reserved green onions and serve.

Notes

Use low-sodium soy sauce to reduce salt content.
Swap cabbage with zucchini or bell peppers if needed.
Fish sauce deepens flavor but can be omitted for a lighter profile.
Ensure noodles are drained well to prevent sogginess.
Store leftovers in an airtight container for 3-4 days.