Glass noodles with shrimp is a quick Asian-style dinner that suits both lunch and dinner when there is little time for cooking. Glass noodles do not need long cooking, and the shrimp only need to be thawed because the shrimp are already cooked. The result is a very tasty fast meal for two that comes together in 20 minutes.
Glass noodles with shrimp works through a simple balance of texture and freshness. Glass noodles become soft after soaking in boiling water and absorb the soy sauce from the topping. Cooked peeled shrimp add protein and a delicate seafood taste without long heat treatment, while red onion, carrot, garlic and cherry tomatoes give sweetness, sharpness and juiciness. Green onion, cilantro and sesame finish the dish with freshness and a light nutty note.
The main point during cooking is not to overheat the shrimp or over-soak the noodles. Fry the red onion, garlic and carrot only until soft, because the vegetables should stay tender and not brown heavily. After adding the soy sauce, cherry tomatoes and shrimp, heat everything for only 30 seconds and remove the pan from the heat, because the shrimp are already cooked and can become tough if kept longer. Soak the glass noodles in boiling water for 5 minutes, so the glass noodles soften but keep their structure.
The most sensible swaps are close alternatives with similar texture and cooking time. Glass noodles can be replaced with rice noodles or sweet potato glass noodles, because the texture and soaking time are similar. Wheat egg noodles can also be used, but the dish will lose some of its lightness and its Asian character. Cilantro can be omitted if needed, and green onion can be increased slightly if a milder herb finish is preferred.
Serve glass noodles with shrimp immediately after assembling. Divide the soaked glass noodles between plates, spoon the shrimp and vegetables over the top, then finish with green onion, cilantro and sesame seeds. Serving the shrimp and vegetables on top keeps the contrast between the plain noodles and the soy-seasoned topping clear on the plate.
Glass noodles with shrimp is best eaten right away and does not keep for long. Store any leftovers in the refrigerator in a closed container for no more than 24 hours. Glass noodles quickly absorb the sauce and swell, so the texture changes during storage. Freezing is not recommended, because after thawing the glass noodles become watery and lose their spring, and the shrimp texture also gets worse.
Glass noodles with shrimp takes 20 minutes in total, and the active time is also 20 minutes. Glass noodles only need to soak in boiling water, and the shrimp are already cooked, so the dish comes together quickly.
Glass noodles in glass noodles with shrimp can be replaced with rice noodles or sweet potato glass noodles, because the texture and soaking time are similar. Wheat egg noodles also work, but glass noodles with shrimp will be less light and less Asian in character.
Freezing glass noodles with shrimp is not recommended. After thawing, the glass noodles become watery and lose their spring, and the shrimp texture also becomes worse.
Store glass noodles with shrimp in the refrigerator in a closed container for no more than 24 hours. Glass noodles with shrimp is best eaten immediately, because the noodles quickly absorb the sauce and swell during storage.
