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Glass Noodle and Shrimp Pot — finished dish, ready to serve.

Glass Noodle and Shrimp Pot (Fensi Xiaren Bao)

粉丝虾仁煲 · cantonese cuisine · Canton

50 min total10 min cooking5 stepssavory

This is a home-style Cantonese-style clay pot dish. Longkou (mung bean) glass noodles absorb the savory sauce while staying springy, and the shrimp cook quickly in the same pot. The recipe uses high heat throughout for a bold, aromatic result.

Marisol Vega's profile photoMarisol VegaFirst-gen Mexican American mom of three trying to finally write down my abuela's recipes before I forget them. Slow-cooked pozole Sunday regular here. Ask me about mole shortcuts!

Nutrition & allergens

Contains:SoyWheat

Some ingredients are not yet allergen-surveyed; this label is not exhaustive.

Per serving (1 servings)

Energy (kcal)
Unknown
Protein (g)
Unknown
Fat (g)
Unknown
Carbs (g)
Unknown
Sodium (mg)
Unknown

Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.

  • Glass noodles (fen si)粉丝

    7.05 oz — soaked in water for 30 minutes before cooking

  • xia ren虾仁

    10.58 oz

  • Large scallion ingredient

    Large scallion大葱

    8.0 stalk — divided: some minced, some chopped for garnish

  • Oyster sauce ingredient identification photo

    oyster sauce蚝油

    2.96 oz

  • Light soy sauce ingredient identification photo

    light soy sauce生抽

    2.4 oz

  • Garlic cloves ingredient

    Garlic cloves蒜子

    20.0 clove — minced

  • Bird's eye chiles ingredient identification photo

    Bird's eye chiles小米辣

    4.0 piece — cut into sections

  • cooking wine料酒

    as needed — used with scallion and ginger to marinate the shrimp

  • soybean paste (yellow soybean paste) ingredient

    soybean paste (yellow soybean paste)黄豆酱

    0.25 cup

  • Granulated sugar ingredient identification photo

    sugar糖

    1.69 oz

Techniques you'll use

Steps

  1. 1

    Step 130 min

    Marinating ↗
    Glass Noodle and Shrimp Pot — step 1 visual checkpoint.

    Soak the glass noodles in water for 30 minutes. Marinate the shrimp with scallion, ginger, and cooking wine for 30 minutes. Mince the garlic and cut the bird's eye chile into sections.

    ✅ Done when: The noodles are soft and pliable and the shrimp have marinated for a full 30 minutes.

  2. 2

    Step 2

    High heatAromatic blooming (bao xiang) ↗
    Glass Noodle and Shrimp Pot — step 2 visual checkpoint.

    Heat oil in a pot over high heat (keep the heat on high throughout) and add the minced garlic until fragrant.

    ✅ Done when: The garlic is fragrant and aromatic without browning.

  3. 3

    Step 36 min

    High heatSimmering (dun) ↗
    Glass Noodle and Shrimp Pot — step 3 visual checkpoint.

    Add the soybean paste, light soy sauce, oyster sauce, and sugar to season. Add the glass noodles, bird's eye chile, and shrimp, pour in a large bowl of water, and simmer for 5-6 minutes.

    ✅ Done when: After 5-6 minutes of simmering, the shrimp are pink and opaque and the noodles have absorbed the sauce.

  4. 4

    Step 4

    Glass Noodle and Shrimp Pot — step 4 visual checkpoint.

    Sprinkle with chopped scallions, toss to combine evenly, and remove from the pot.

    ✅ Done when: The scallions are evenly distributed through the noodles and shrimp.

  5. 5

    Step 5

    Glass Noodle and Shrimp Pot — step 5 visual checkpoint.

    Taste and enjoy while hot.

    ✅ Done when: The dish is served hot and ready to eat.