Honey Garlic Shrimp Glass Noodles
Jumbo shrimp lacquered in a sticky honey garlic soy glaze, served over silky glass noodles that soak up every drop of sauce.
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Servings: 2
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Equipment
Ingredients
Shrimp
- 1 lb Shrimp jumbo, peeled and deveined, tails on
- Salt
- Black pepper
- 1 tbsp Neutral Oil
- 1 tbsp Butter unsalted
Sauce
- 6 garlic cloves, minced
- 3 tbsp Honey
- 2 tbsp Soy Sauce
- 1 tbsp Oyster sauce
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1/2 tsp Chili flakes
- 2 cup Chicken stock
Noodles
- 8 oz Korean Glass Noodles mung bean vermicelli
To Finish
- Scallions thinly sliced
- Toasted sesame seeds
- Chili flakes extra
- Red chili fresh, thinly sliced
- Lime wedges
Instructions
Sear the Shrimp
- Pat shrimp completely dry and season with salt and pepper. Heat butter and oil in a wide skillet over high heat. Add shrimp in a single layer and don't crowd. Sear 60 seconds on both sides without touching until the underside is deep pink and caramelized.
Build the Sauce
- In the same pan over medium heat, add garlic and cook 20 seconds until fragrant. Add honey, soy sauce, oyster sauce, rice vinegar, sesame oil, chili flakes, and chicken stock.
Cook the Noodles
- Add glass noodles directly to the sauce. Toss continuously until the noodles soak up the sauce and turn translucent and glossy, 1–2 minutes. The noodles should look dark and glistening, almost jewel-like. Add more water as needed.
Finish and Plate
- Nestle shrimp back into the pan and toss once to coat in the glaze. Twirl noodles into a deep bowl and arrange shrimp on top, tails pointing up. Spoon any remaining glaze over everything. Finish with scallions, sesame seeds, chili flakes, red chili slices, and a lime wedge.
