Name: Easy Rice Cooker Noodles with Shrimp and Ginger
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 teaspoon black soy sauce; 2 teaspoons sugar; 1 teaspoon toasted sesame oil; 1 teaspoon shrimp paste in oil (optional); 120 ml chicken stock or water; 80 g dry glass noodles; 12 oz large shrimp, deveined with shell on; 2 slices low-sodium bacon or pork belly, cut into 1-inch chunks; 0.5 teaspoon ground white pepper; 0.5 teaspoon Sichuan peppercorns, crushed (optional); 6 cloves garlic, chopped; 15 slices ginger; 8 cilantro stems, finely chopped; 1 handful celery leaves or Chinese celery, chopped; Jasmine rice for serving

Description

A comforting and flavorful dish of tender shrimp and silky glass noodles, perfect for quick meals.

Ingredients

Scale

2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon black soy sauce
2 teaspoons sugar
1 teaspoon toasted sesame oil
1 teaspoon shrimp paste in oil (optional)
120 ml chicken stock or water
80 g dry glass noodles
12 oz large shrimp, deveined with shell on
2 slices low-sodium bacon or pork belly, cut into 1-inch chunks
0.5 teaspoon ground white pepper
0.5 teaspoon Sichuan peppercorns, crushed (optional)
6 cloves garlic, chopped
15 slices ginger
8 cilantro stems, finely chopped
1 handful celery leaves or Chinese celery, chopped
Jasmine rice for serving

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Instructions

Prep the noodles: Soak the glass noodles in room temperature water for about 10 minutes. After soaking, drain and cut the noodles in half or thirds.
Mix the sauce: In a large bowl, combine soy sauce, oyster sauce, black soy sauce, sugar, sesame oil, shrimp paste (if using), and chicken stock or water. Stir until well dissolved.
Combine shrimp & noodles: Toss the softened noodles and shrimp into the sauce mixture, ensuring everything is coated.
Cook in the rice cooker: Add bacon (or oil), garlic, ginger, cilantro stems, and ground white pepper. Cook for about 3 minutes until aromatic.
Layer and cook everything: Place the noodle and shrimp mixture on top in the rice cooker. Cover and cook for about 4 minutes.
Final stir: Open the rice cooker, stir the noodles gently, and flip the shrimp for even cooking. Close the lid and cook until the rice cooker clicks off.
Finishing touches: Toss the noodles to distribute sauce, adjusting with water if needed. Top with celery leaves and cilantro before serving.

Notes

For best flavor, use fresh shrimp and high-quality sauces. Store leftovers in the fridge for up to 2 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Rice Cooker
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 5g
Sodium: 600mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 25g
Cholesterol: 150mg