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Korean Glass Noodle Shrimp Stir Fry

July 29, 2021
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Wok seared shrimp tossed in saucy glass noodles with all the veggies: this Korean Glass Noodle Shrimp Stir Fry is the best easy weeknight dinner!
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Wok seared shrimp tossed in saucy glass noodles with all the veggies: this Korean Glass Noodle Shrimp Stir Fry is the best easy weeknight dinner!

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Asian food is truly one of my favorite cuisines to cook. With all the sauces, textures, and spice, there’s just so many directions you can run with it. Still, cooking Asian cuisines can sometimes be pretty intimidating. I mean, most chefs who cook Asian food — whether it be Japanese, Korean, Chinese, etc — spend their entire lives devoted to mastering techniques that have been passed down for generations. And, let me tell you, those chefs really can cook some amazing food. That being said, nobody has time to worry about what’s faux pas in Asian cooking, just as nobody has time to spend years perfecting how to correctly cut sashimi — at least not your average family cook, like me. That’s where I love dishes like this Korean Glass Noodle Shrimp Stir Fry. It’s simple, easy, and a bit untraditional… but it’s also absolutely delicious. I hope you give this one a try — it’s the best!!

The breakdown...

This Korean Glass Noodle Shrimp Stir Fry is one of my go-to recipes for when I’m in a hurry. Starting off with a quick one to two minute sear on that shrimp, this dish comes together extremely fast. And, if cooking shrimp for under two minutes feels wrong, just stick to this guide. If your shrimp is all curled up into an “o,” it’s overcooked; if it’s in a “c” shape, it’s cooked; and, if it’s in a “u” shape, it’s undercooked. Pretty self explanatory, right? Honestly, when I learned this trick, my whole shrimp cooking game totally changed. Because, let’s face it, nobody wants overcooked shrimp — especially not in a dish like this when you’re going to toss them back into the pan in the end (they will keep cooking!!).

Wok seared shrimp tossed in saucy glass noodles with all the veggies: this Korean Glass Noodle Shrimp Stir Fry is the best easy weeknight dinner!

the shrimp guide…

After you set that “c” shrimp to the side, it’s time to get cracking on that sauce. This sauce, consisting of gochujang, rice vinegar, honey, fish sauce, water, ginger, and garlic, is truly the star of this dish. Like I said before, I love a good Asian sauce!! In particular, this sauce really hits all the marks: a bit spicy from the gochujang, a lil tangy from the rice vinegar, a tad sweet from the honey, and packed with flavor from the fish sauce, ginger, and garlic. Besides maybe a peanut sauce, this is truly the only Asian sauce you could ever need — especially when it comes to a noodle dish!!

Next up, you’ve got to get started on the bulk of the dish. Start off with a quick saute of onions, chiles, and mushrooms… just to get in all those veggies! Plus, the fresno chiles bring in a nice little bite to the dish. Fresno chiles have a mild to medium spice level. For reference, they are less spicy than a jalapeno or serrano, but spicier than bell pepper. If you have a very low tolerance to spice, I would recommend subbing them for red piquillos or a red bell pepper. Really, it’s just nice to have a little pepper flavor in there… So go with what you love!!

all about that sauce!!

Once your veggies are on their way, all there’s left to do is to toss in your carrots and sauce, then your noodles and shrimp. Told you it was easy:))) But, for real, this could not be easier. I like to buy store bought carrot spirals to make my life easier, but you could also spiralize them yourself or shave them into ribbons… it’s really all about that crunchy texture and sweet flavor. You could even do carrot matchsticks if that’s easier for you. 

So, after you stir fry those carrots for about 2 minutes with that good sauce, all you have to do is toss in the glass noodles and shrimp. I like to use sweet potato glass noodles, but, honestly, any glass noodle or rice noodle would be delicious. Just make sure that, after you boil your noodles, you rinse them with cold water very well!! Glass noodles tend to keep cooking if left hot, which leads to them being a soggy mess. So definitely keep them chilled!! After gently tossing in your noodles and shrimp for about a minute, they should be entirely covered with sauce and ready to serve. Top with toasted chopped cashews (or crunch of choice) and some fresh herbs and you’re golden! Such a quick easy meal, yet so delicious.

how to serve it up!!

This Korean Glass Noodle Shrimp Stir Fry is truly the best weeknight dinner. I love to whip it up as is, with no frills. But, you could also serve this up with a few of my Asian side dishes, if you wanted to build a whole Asian spread for a crowd. Moreover, you could definitely substitute the protein for anyone who’s not a big fan of shrimp. I love adding roasted tofu to this dihs, but seared tuna, stir fried chicken, or beef or pork larb would also be delicious. Really, go with what you love… just don’t skimp on the sauce!! 

However you serve this Korean Glass Noodle Shrimp Stir Fry up, I hope you love it as much as I do! Let me know in the comments below:)))

Korean Glass Noodle Shrimp Stir Fry
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Korean Glass Noodle Shrimp Stir Fry

Recipe by Annie PatrickCourse: Main Course, Lunch, DinnerCuisine: Korean, AsianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

Wok seared shrimp tossed in saucy glass noodles with all the veggies: this Korean Glass Noodle Shrimp Stir Fry is the best easy weeknight dinner!

Ingredients

  • 2 tbsp neutral oil (such as avocado oil, canola oil, or olive oil)

  • 1 lb shrimp, peeled, de-veined, and tails removed

  • 2 tbsp gochujang paste (or another chili paste)

  • ¼ cup rice vinegar

  • 3 tsp honey

  • 3 tsp fish sauce*

  • 3 tbsp water

  • ¼ cup hoisin sauce

  • 2 inches fresh ginger, grated

  • 3 cloves garlic, minced

  • ½ a yellow onion, diced

  • 3 red fresno chiles, finely sliced*

  • 8 oz shiitake mushrooms, thinly sliced

  • 10 oz glass noodles, prepared according to package and rinsed well

  • 4 carrots, spiralized or shaved into ribbons

  • ¼ cup cashews, toasted and chopped

  • 4 scallions, thinly sliced

  • Fresh herbs, such as mint, basil, or cilantro, to serve

Instructions

  • In a large skillet or wok, heat 1 tbsp oil over high heat. Once hot, add the shrimp and cook for 30-60 seconds on each side, or until cooked through. Transfer the shrimp to a plate. You may need to do this in two batches, depending on the size of your skillet.
  • In a small bowl, whisk the gochujang, rice vinegar, honey, fish sauce, water, hoisin, ginger, and garlic.
  • In the same large skillet, heat the remaining tbsp oil over medium-high heat. Once hot, add the onions, chiles, and mushrooms and cook for 3-5 minutes, or until the onions just start to become translucent. Then, toss in the carrots and prepared gochujang mixture. Stir fry for another 2 minutes, then toss in the glass noodles and shrimp and cook for another minute. Add ½ to thin, as needed. Remove from heat.
  • To assemble your bowls, spoon a good amount of the noodles and shrimp into each bowl. Top with toasted cashews, scallions, and herbs. Enjoy!

Notes

  • Another name for glass noodles is cellophane noodles, so, if you can’t find glass noodles in the store, look for those.
  • Instead of shrimp, you could easily top this with roasted tofu, seared tuna, stir fried chicken, or beef or pork larb. 
  • You could substitute the avocado oil for olive oil, peanut oil, canola oil, vegetable oil, or any other mild oil.
  • Fresno chiles have a mild to medium spice level. For reference, they are less spicy than a jalapeno or serrano, but spicier than bell pepper. If you have a very low tolerance to spice, I would recommend subbing them for red piquillos, Anaheim peppers, or a red bell pepper. 
  • Instead of cashews, you can use any type of nut or seed.
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