Clay Pot Shrimp With Glass Noodles (Goong Ob Woon Sen)

Why You’ll Love This Recipe

• Deep, peppery aroma from cracked black peppercorns and fresh ginger.
• Glossy, bouncy glass noodles that soak up a savory soy–oyster–sesame sauce.
• Juicy shrimp on top, with smoky bits of bacon or pork fat for extra oomph.
• One-pot, weeknight-friendly, yet elegant enough for guests.

Grocery List

• Produce: Ginger, garlic, cilantro roots or stems, Chinese celery (leaf celery), scallions, lime (optional)
• Dairy: None
• Pantry: Dried glass/bean thread noodles, large shrimp (from seafood counter), light soy sauce, dark soy sauce, oyster sauce, fish sauce, toasted sesame oil, neutral oil, low-sodium chicken stock, sugar, whole black peppercorns, ground white pepper, thick-cut bacon or pork belly

Full Ingredients

Noodles & Shrimp

• 6.5 oz (185 g) dried glass/bean thread noodles
• 1 1/2 lb (680 g) large shrimp (16/20), shell-on or peeled; deveined

Aromatics & Fat

• 2 oz (60 g) thick-cut bacon or pork belly, diced (or 2 tbsp rendered pork fat)
• 1 tbsp neutral oil (such as canola or avocado)
• 12 thin slices fresh ginger (from a 1 1/2-inch / 4 cm piece)
• 6 garlic cloves, lightly crushed
• 1 1/2 tsp whole black peppercorns, lightly cracked
• 3 cilantro roots, scrubbed and smashed (or 1/4 cup packed cilantro stems, chopped and lightly smashed)
• 1 cup Chinese celery, cut into 1-inch pieces (reserve a handful of leaves for garnish)
• 2 scallions, cut into 2-inch pieces (optional)

Savory Soy–Sesame Sauce

• 1/2 cup (120 ml) low-sodium chicken stock
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine or dry sherry
• 2 tsp dark soy sauce (for color and light sweetness)
• 1 1/2 tsp fish sauce
• 1 tsp sugar (or palm sugar), to balance
• 1 tsp toasted sesame oil
• 1/2 tsp ground white pepper

To Finish

• Lime wedges (optional)
• Extra toasted sesame oil, to taste (optional)

Step-by-Step Instructions

Step 1: Soak noodles and whisk the sauce

Place the dried glass noodles in a bowl and cover with warm water. Soak for 10 minutes until flexible but still springy. Drain well and snip into 6–8-inch lengths with kitchen scissors so they are easy to toss and serve.

Meanwhile, in a measuring cup, whisk together the chicken stock, light soy sauce, oyster sauce, Shaoxing wine, dark soy sauce, fish sauce, sugar, toasted sesame oil, and ground white pepper. Set aside.

Step 2: Prep the shrimp and aromatics

Pat the shrimp dry. If you prefer more flavor, leave shells on; for easier eating, peel and leave tails on. Lightly season with a pinch of white pepper (no salt needed—your sauce is salty enough). Smash the cilantro roots (or stems) with the side of a knife to help them release their aroma.

Step 3: Render bacon and bloom aromatics

Heat oven to 425°F (220°C) with a rack in the middle. In a 2–3 quart clay pot or small Dutch oven set over medium heat, add the diced bacon and neutral oil. Cook, stirring occasionally, until the bacon renders and crisps at the edges, 4–5 minutes. Scoop out the bacon bits and reserve, leaving 1–2 tablespoons of fat in the pot.

Add ginger slices, crushed garlic, cracked black peppercorns, and the smashed cilantro roots to the hot fat. Cook, stirring, until very fragrant, 60–90 seconds (do not brown the garlic).

Step 4: Layer noodles and sauce

Add the drained noodles to the pot. Pour in the sauce and toss with tongs to coat thoroughly. Scatter in half of the Chinese celery (stems and a few leaves). The noodles should look glossy and begin to drink up the liquid; that’s what gives them their bouncy, savory texture.

Step 5: Arrange shrimp and bake

Arrange the shrimp in a single layer over the noodles (a pinwheel looks nice). Sprinkle the reserved bacon bits and the scallions over the top. Cover with a tight-fitting lid and transfer the pot to the oven. Bake for 12 minutes, then uncover and bake for 3 minutes more to lightly caramelize the shrimp edges.

Step 6: Toss, finish, and serve

Remove from the oven and let the pot stand for 2 minutes. Toss the noodles gently to bring the saucy bottom to the surface. Fold in the remaining Chinese celery and a few fresh celery leaves. Taste and, if you like, add a few drops more sesame oil or a squeeze of lime. Serve immediately, straight from the pot.

Pro Tips

• Do not oversoak the noodles. Ten minutes in warm water is enough; oversoaked noodles can turn mushy in the oven.
• Crack whole peppercorns lightly with a mortar or the bottom of a skillet for a brighter pepper aroma than pre-ground.
• Shell-on (or head-on) shrimp deliver deeper, briny shrimp flavor to the noodles. Peel after cooking if desired.
• Use a pot with a snug lid. Trapped steam is key to plumping the noodles while keeping them springy.
• Build in layers: fat and aromatics at the bottom, noodles with sauce in the middle, shrimp on top. This prevents sticking and assures even cooking.

Variations

• Vegetarian/Vegan: Skip bacon; use 2 tbsp neutral oil plus 1 tsp extra sesame oil. Swap stock for mushroom stock and add 6 oz mixed mushrooms (shiitake and enoki) with the aromatics.
• Stovetop-Only: Assemble as directed, then cook covered over medium heat for 10–12 minutes. Uncover and cook 2–3 minutes more to reduce excess moisture.
• Spicy Ginger-Chili: Add 2–3 thinly sliced Thai bird’s eye chilies with the aromatics and a splash of chili oil at the end.

Storage & Make-Ahead

Best served immediately; glass noodles continue to absorb sauce as they sit. If needed, refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of stock or water to loosen. The noodles do not freeze well. You can whisk the sauce up to 3 days ahead and store it covered in the refrigerator; stir before using.

Nutrition (per serving)

Approx. 450 calories; 42 g protein; 39 g carbohydrates; 14 g fat; 2 g fiber; 940 mg sodium. Values are estimates and will vary based on specific products and shrimp size.