My Family’s Most Requested Garlic Shrimp Noodles (Ready in 15 Minutes)
My Family’s Most Requested Garlic Shrimp Noodles (Ready in 15 Minutes) is a easy Chinese recipe that serves 3. 350 calories per serving. Recipe by Souped Up Recipes on YouTube.
Prep: 20 min | Cook: 20 min | Total: 55 min
Cost: $23.38 total, $7.79 per serving
Ingredients
- 200 g Mung Bean Vermicelli (thin rice‑like noodles; can substitute rice vermicelli or sweet potato vermicelli)
- 3 tbsp Soy Sauce (low‑sodium preferred)
- 1 tbsp Oyster Sauce
- 1 tbsp Fish Sauce
- 3 tbsp Garlic (minced fresh garlic (about 9 cloves))
- 0.25 cup Cilantro (diced; can replace with sliced scallions)
- 3 tbsp Red Chilies (diced; Thai bird's‑eye for heat or red bell pepper for mild flavor)
- 0.25 cup Water
- 4 tsp Unsalted Butter (softened; can substitute with peanut oil for a more traditional flavor)
- 0.5 cup Sweet Onion (diced)
- 1 cup Enoki Mushrooms (trimmed; any thin mushroom can be used if sliced thinly)
- 12 pieces Large Shrimp (peeled and deveined; about 200 g)
Instructions
Soak Vermicelli
Place the mung bean vermicelli in a bowl of clean water and let it soak for about 10 minutes until softened.
Time: PT10M
Prepare Sauce
In a small bowl combine soy sauce, oyster sauce, fish sauce, minced garlic, diced cilantro, diced red chilies, and water. Mix well.
Time: PT5M
Preheat Clay Pot
Place the clay pot on medium heat and let it become hot before adding any ingredients.
Time: PT5M
Sauté Onion in Butter
Add 4 tsp butter to the hot pot, melt, then add the diced sweet onion. Stir‑fry over medium‑low heat until the onion is soft and the edges turn lightly brown, about 5 minutes.
Time: PT5M
Temperature: medium-low
Add Mushroom Layer
Spread the enoki mushrooms evenly over the onion base. No need to cook them first; they act as a protective layer for the noodles.
Time: PT1M
Temperature: medium-low
Add Noodles
Drain the softened vermicelli and spread them over the mushroom layer.
Time: PT2M
Add Shrimp
Place the peeled shrimp on top of the noodle bed.
Time: PT1M
Cook with Sauce
Pour the prepared sauce over everything, cover with the lid, and cook over low heat for 6–10 minutes, until the shrimp turn pink and are cooked through.
Time: PT8M
Temperature: low
Serve
Remove the pot from heat and serve directly from the clay pot for a rustic presentation.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Pescatarian, Gluten‑free (if using gluten‑free soy sauce), Nut‑free
Allergens: Shellfish, Dairy, Soy
Ingredient Substitutions
- Instead of Mung Bean Vermicelli: Rice vermicelli, Sweet potato vermicelli
- Instead of Soy Sauce: Tamari
- Instead of Oyster Sauce: Hoisin sauce
- Instead of Fish Sauce: Soy sauce with a splash of lime
- Instead of Garlic: Garlic paste
- Instead of Cilantro: Scallions
- Instead of Red Chilies: Red bell pepper
- Instead of Unsalted Butter: Peanut oil
- Instead of Sweet Onion: Yellow onion
- Instead of Enoki Mushrooms: Shiitake (thinly sliced), Button mushrooms (thinly sliced)
- Instead of Large Shrimp: Scallops, Firm white fish chunks
Equipment Needed
- Clay Pot
- Small Bowl
- Measuring Spoons
- Measuring Cup
- Knife
- Cutting Board
- Spatula or Wooden Spoon
- Lid for Clay Pot
Critical Steps — Do Not Skip
- Soaking the vermicelli until properly softened
- Preheating the clay pot before adding ingredients
- Sautéing the onion until soft and lightly browned
- Creating the mushroom layer to prevent noodles from sticking
- Cooking the shrimp just until they turn pink and opaque
Chef Tips from the Video
- Use unsalted butter so you can control the salt level.
- A splash of Shaoxing rice wine added to the sauce gives extra depth.
- Garnish with extra cilantro or sliced scallions just before serving.
Troubleshooting
Noodles stick to the bottom of the pot.
Make sure the mushroom layer is evenly spread before adding noodles; add a little extra butter if needed.
Shrimp become rubbery.
Cook shrimp only until they turn pink and opaque; check at the 6‑minute mark.
Sauce is too salty.
Add an extra ¼ cup water or a splash of rice vinegar to balance the flavor.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended; noodles become mushy after freezing.
Room temperature: Can sit at room temperature for up to 2 hours; keep covered.
Make-Ahead Tips
- Prepare the sauce up to 24 hours in advance and refrigerate.
- Soak the vermicelli earlier in the day; drain and keep covered with a damp cloth.
- Reheat gently over low heat, adding a splash of water if the dish looks dry.
Frequently Asked Questions
What is the cultural significance and history of garlic shrimp with vermicelli noodles in Chinese cuisine?
Garlic shrimp with vermicelli noodles is a home‑style Cantonese comfort dish that blends seafood with soft rice‑based noodles, reflecting the coastal regions' reliance on fresh shrimp and the Chinese love for quick, one‑pot meals.
What are the traditional regional variations of garlic shrimp with vermicelli noodles in Chinese cuisine?
In Guangdong, the dish often uses peanut oil and adds Shaoxing wine, while in Sichuan versions, chili oil and Sichuan peppercorns replace the mild garlic butter base for a spicier profile.
How is garlic shrimp with vermicelli noodles traditionally served in Chinese households?
It is typically served directly from the cooking pot at the family table, accompanied by a side of pickled vegetables and steamed rice, allowing the hot pot to keep the noodles warm throughout the meal.
What occasions or celebrations is garlic shrimp with vermicelli noodles traditionally associated with in Chinese culture?
The dish is popular for casual family gatherings, weekend meals, and as a quick banquet starter during Lunar New Year celebrations because it symbolizes prosperity (shrimp) and longevity (long noodles).
What authentic traditional ingredients are essential for garlic shrimp with vermicelli noodles versus acceptable substitutes?
Authentic ingredients include fresh shrimp, mung‑bean vermicelli, soy sauce, oyster sauce, fish sauce, and garlic. Acceptable substitutes are rice vermicelli for the noodles, peanut oil for butter, and scallions for cilantro.
What other Chinese dishes pair well with garlic shrimp with vermicelli noodles?
Pair it with a light cucumber salad dressed in rice vinegar, steamed bok choy, or a simple hot and sour soup to balance the buttery richness of the shrimp dish.
What are the most common mistakes to avoid when making garlic shrimp with vermicelli noodles?
Common errors include over‑soaking the noodles, skipping the mushroom layer (which leads to sticking), and overcooking the shrimp, which makes them rubbery. Follow the timing cues and keep heat low during the final steam step.
Why does this garlic shrimp with vermicelli noodles recipe use butter instead of traditional Chinese peanut oil?
Butter adds a rich, creamy mouthfeel that complements the garlic and shrimp, creating a luxurious sauce. The creator prefers the flavor balance, though peanut oil can be used for a more authentic Chinese taste.
Can I make garlic shrimp with vermicelli noodles ahead of time and how should I store it?
Yes, you can prepare the sauce and soak the noodles ahead of time. Store the sauce in the refrigerator for up to 24 hours and keep soaked noodles covered with a damp cloth. Reheat gently in the pot, adding a splash of water if needed.
What does the YouTube channel Souped Up Recipes specialize in?
The YouTube channel Souped Up Recipes specializes in easy, home‑cooked Asian dishes that emphasize one‑pot techniques, quick sauces, and approachable flavors for beginner to intermediate cooks.
Last updated: August 20, 2026
