This is a clay pot recipe—clay pot braised mung bean noodles with shrimps.
Have you ever heard of Chinese mung bean noodles? They are made from healthy green mung beans and present crystal appearance. So this thin noodle is also named as crystal noodles, glass noodles. In China, we call it vermicelli (粉丝). It is a common ingredient for soup.
Have you ever heard of the recipe called ants climbing a tree in Sichuan Cuisine? Mung bean noodles are used as the “tree” in this stir frying vermicelli recipe.
To cook mung bean noodles, firstly we need to soak them a little while in clean water until soft. Then you can use it in your stir-fries, soups or a clay pot recipe this one. Additionally, those bean thread noodles can be used in steam recipe too—check Steamed Scallops with Vermicelli. It tastes excellent along with seafood such as scallops and shrimp. When I was still in Sichuan province where seafood was really expensive, we use Sichuan style pickled vegetables to cook soup. That one is one of my favorite too!
Come to today’s recipe. This is the most basic version. You can add some veggies or mushrooms if you like.
Braised Mung Bean Noodles with Shrimps
Ingredients
- Around 12 shrimps , deveined (In Chinese cooking, the shell of shrimps usually are kept; However peel it whatever if you like)
- 2 small bunches of mung bean noodles
- 5 mushrooms , with flower cut
- 1 tablespoon cooking oil
- 2 slices of ginger
- 2 garlic cloves , finely chopped
- 1 tablespoon chopped green onion
- 1 teaspoon salt
- 1 tablespoon light soy sauce
- 1 tablespoon cooking wine
- 1 cup water or stock
- 1 teaspoon peppercorn
Instructions
- Soak the mung bean noodles in clean water for around 15 minutes until soft. If you are in hurry, use warm water instead of cold water. Transfer the noodles out and discard the water.
- Heat up cooking oil in pan; add garlic cloves, ginger, and chopped coriander steam in to stir fry until aroma. Add shrimp in to stir fry until they begin to turn red.
- Heat a clay pot, place a layer of soaked mung bean noodles firstly and then transfer all the content in the pan to the clay pot. Add salt firstly, then soy sauce; cooking wine, peppercorn powder and water (the noodles will absorb the water during the later heating process).
- Continue cooking for around 5 minutes. Serve with chopped coriander or green onion garnished?
Nutrition
I am familiar with mung bean noodles – they are delicious! Are they gluten free by any chance?
Julia,
Yes, they are gluten free noodles.
“Gluten is shorthand for a family of storage proteins found in wheat, barley, and rye. The gluten proteins are found in the mature seed of these cereal grasses, which is what we refer to as the grain.” For your future reference.
Hi Elaine,
I love your blog and your recipes, it’s amazing! I am half Chinese, grew up in HK and spent some time living in mainland China where I got to discover the wonder that is Sichuan cuisine. So you can imagine how happy I was to find your blog. I love that you are health conscious tooJust a quick question, what is the Chinese name of this dish? Thanks very much. Keep up the amazing work! Love it love it love it!
Hi Marie,
It is really nice to read your lovely comments. The Chinese names should be 鲜虾粉丝煲. Happy cooking ahead.
Hi! “Layer soaked first” – could you please tell what it means? Thank you very much in advance!
Hi Gino,
Sorry for the mistake. It should be put a layer of soaked mung bean noodles firstly.