Garlic Vermicelli Steamed Shrimp with Soy and Sizzling Oil

Why You’ll Love This Recipe

• Restaurant-level flavor with simple pantry staples and weeknight timing.
• Glass noodles soak up garlicky, soy-scented juices for maximum slurpability.
• Steaming keeps shrimp plump and tender—no overcooking guesswork.
• A dramatic hot-oil sizzle finish that takes two minutes and tastes incredible.

Grocery List

• Produce: Garlic, ginger, scallions, cilantro, red chili (optional)
• Dairy: None
• Pantry: Large shrimp (16/20), mung bean glass noodles, light soy sauce, Shaoxing wine (or dry sherry), neutral oil, toasted sesame oil, sugar, white pepper, kosher salt, chicken stock or water

Full Ingredients

Shrimp & Noodles

• 12 large shrimp (16/20 count; about 1 lb/450 g), shell-on, butterflied and deveined
• 3.5 oz (100 g) mung bean glass noodles (cellophane noodles)
• 1 tbsp Shaoxing wine (or dry sherry)
• 1/4 tsp kosher salt
• 1/4 tsp ground white pepper

Aromatic Garlic–Ginger Paste

• 8 garlic cloves (about 30 g), finely minced
• 1 tbsp fresh ginger (about 10 g), finely grated
• 2 tbsp neutral oil (canola, grapeseed, or peanut)
• 1 tsp toasted sesame oil
• Optional: 1 small red chili (Fresno or Thai), finely minced

Finishing Sauce & Garnish

• 2 tbsp light soy sauce
• 3 tbsp unsalted chicken stock or water
• 1 tsp sugar
• 2 tbsp neutral oil (for the final hot-oil sizzle)
• 2 scallions, thinly sliced
• Small handful fresh cilantro leaves, torn

Step-by-Step Instructions

Step 1: Soak noodles and set up the steamer

Place the glass noodles in a bowl and cover with very hot water (near-boiling). Soak for 10 minutes until pliable and translucent, then drain well and snip into 6–8 inch lengths for easier serving. Set a steamer over 1–2 inches of simmering water (about 100°C/212°F). Use a lidded wok, a large pot with a rack, or a bamboo steamer.

Step 2: Butterfly and season the shrimp

Leave the heads on if attached for extra flavor (optional). Using kitchen shears, cut along the back to the tail and remove the vein, then open each shrimp like a book without detaching the belly side. Toss with Shaoxing wine, kosher salt, and white pepper. Set aside while you make the aromatic paste.

Step 3: Make the garlic–ginger paste

In a small pan, warm 2 tbsp neutral oil over medium-low heat. Add the minced garlic and grated ginger; cook, stirring, 60–90 seconds just until fragrant and softly sizzling—avoid browning. Remove from heat and stir in the sesame oil (and minced chili if using). This blooming step builds mellow, sweet aroma without harsh bite.

Step 4: Mix sauce and assemble the plate

Whisk together light soy sauce, stock (or water), and sugar until dissolved. Coil the drained noodles on a 9–10 inch heatproof plate with a slight rim. Spoon 2 tbsp of the soy mixture over the noodles to season and keep them juicy. Spread about half of the garlic–ginger paste evenly over the noodles.

Step 5: Top with shrimp and steam

Arrange the butterflied shrimp in a single layer on the noodles, cut side up. Smear the remaining garlic–ginger paste on the shrimp. Set the plate into the steamer, cover, and steam 5–6 minutes (for 16/20 shrimp) until just opaque and pink. If you use a thermometer, the thickest part should reach 120–125°F (49–52°C). Do not oversteam.

Step 6: Sizzle with hot oil and finish with soy

Carefully remove the plate from the steamer. Scatter sliced scallions and cilantro over the hot shrimp. Heat 2 tbsp neutral oil in a small pan until shimmering with a wisp of smoke, about 375°F/190°C. Immediately pour the oil over the aromatics to sizzle. Drizzle the remaining soy mixture all over, letting it run into the noodles.

Step 7: Serve immediately

Bring the platter straight to the table while piping hot. Toss the noodles gently to coat with the garlicky juices, and serve family-style. This dish shines right out of the steamer.

Pro Tips

• Don’t brown the garlic. Lightly sizzling it keeps the flavor sweet and fragrant rather than bitter.
• Steam timing matters. Large shrimp cook fast—pull them as soon as they turn opaque and curl slightly.
• Pre-wet the noodles with a bit of sauce before steaming so they absorb flavor and stay succulent.
• For even sizzle, heat the finishing oil until you see faint smoke, then pour immediately over the scallions and cilantro.
• Work in batches if your plate is small; avoid stacking shrimp, which can lead to uneven cooking.

Variations

• Garlic-Chili Kick: Add 1–2 tsp chili crisp or 1 tsp crushed red pepper to the garlic paste for heat.
• XO Twist: Stir 1 tbsp XO sauce into the finishing soy mixture for extra umami and a seafood depth.
• Herby Lemongrass: Sauté 1 tbsp very finely minced lemongrass with the garlic and ginger for a brighter, citrusy aroma.

Storage & Make-Ahead

Best served immediately. You can soak and drain noodles up to 4 hours ahead (refrigerate and bring to room temp before assembling). Mince garlic and ginger up to 1 day ahead and refrigerate. Leftovers keep 1 day in the fridge; reheat gently, covered, over steam for 2–3 minutes until warmed through. Note that shrimp can toughen on reheating, so aim to cook just what you’ll eat.

Nutrition (per serving)

Approximate: 340 calories; 27 g protein; 22 g carbohydrates; 15 g fat; 850 mg sodium. Values will vary with exact shrimp size, oil used, and soy brand.