One-Pot Thai Shrimp and Glass Noodles (Goong Ob Woon Sen)

Ingredients

• 7 oz glass noodles (Also called bean-thread, bean-vermicelli, cellophane, or saifun noodles; preferably made with 100% mung bean starch. Soak in cool or room-temperature water until partially softened and pliable, not fully tender; swish once or twice to separate.)
• 1.5 lb large shrimp (Peeled and deveined; tails may be left on. Raw shrimp are added to the pot.)
• 6 garlic (Cloves, thinly sliced or minced)
• 2 tbsp fresh ginger (Finely grated or minced)
• 4 scallions (White and light-green portions, thinly sliced; reserve some green tops for finishing)
• 3 tbsp low-sodium soy sauce
• 2 tbsp oyster sauce
• 2 tsp granulated sugar
• 1 tbsp toasted sesame oil
• 1 tsp ground black pepper (White pepper may be substituted for some or all of the black pepper.)
• 1 cup water or unsalted chicken stock (Use enough liquid to steam the noodles and shrimp without leaving the dish soupy.)
• 0.25 cup cilantro (Chopped, for garnish)

Steps

1. 1

   Place the glass noodles in a large bowl and cover with cool or room-temperature tap water. Soak until they are partially softened and pliable but still somewhat firm, about 15 to 20 minutes; swish them once or twice during soaking to separate clumps. Drain well and set aside. Do not use hot or boiling water, which can make the noodles too soft.

2. 2

   While the noodles soak, in a bowl whisk together the soy sauce, oyster sauce, sugar, sesame oil, water or stock, and black or white pepper until the sugar dissolves.

3. 3

   Arrange the sliced garlic, ginger, and scallion whites in the bottom of a large Dutch oven or other heavy pot. Spread the drained glass noodles over the aromatics.

4. 4

   Arrange the peeled shrimp in an even layer over the noodles. Pour the seasoned liquid evenly over the shrimp and noodles.

5. 5

   Cover the Dutch oven and set it over medium heat. Bring the liquid to a simmer, listening for gentle bubbling beneath the lid rather than a vigorous boil.

6. 6

   Once simmering, cook covered for about 10 minutes, or until the shrimp are opaque and curled and the noodles are fully tender. If needed, gently lift and turn the noodles once near the end of cooking so they hydrate evenly, taking care not to overcook the shrimp.

7. 7

   Remove the pot from the heat and let it stand covered for 2 to 3 minutes. Taste and adjust the seasoning if necessary.

8. 8

   Transfer the shrimp and noodles to serving bowls. Scatter with the reserved scallion greens and chopped cilantro, and serve immediately.

Notes

The supplied page excerpt is paywalled and does not expose the author's ingredient list or full directions. The ingredient quantities and several cooking details above are therefore reconstructed estimates, not a faithful transcription of the Milk Street recipe. The excerpt specifically emphasizes using a heavy Dutch oven, steaming for about 10 minutes, and soaking glass noodles only in cool or room-temperature water until partially softened. Glass noodles are not the same as rice vermicelli; check that the package contains mung bean starch.

Nutrition per serving

• main
• one-pot
• Thai
• shrimp
• seafood
• noodles
• steamed
• quick