Chili Crisp Shrimp Glass Noodles
Chewy glass noodles tossed with garlicky shrimp, lime, and a hit of chili crisp. One skillet, one sauce, ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 4 oz glass noodles (mung bean)
- 1 lb shrimp, peeled and deveined
- 3 tbsp chili crisp oil (such as Lao Gan Ma)
- 1 whole fresh lime (juiced)
- 1.5 tbsp fish sauce
- 3 stalks green onion, sliced thin
- ½ cup fresh cilantro and mint, roughly chopped
Instructions
- 1
Soak glass noodles in hot water until pliable, about 8 minutes. Drain well.
- 2
Heat chili crisp oil in a large skillet over medium-high until fragrant, about 1 minute.
- 3
Add shrimp and garlic to the skillet; cook until shrimp turns pink and opaque, stirring occasionally, about 4 minutes.
- 4
Add the drained noodles, lime juice, and fish sauce to the skillet; toss until well coated, about 2 minutes.
- 5
Remove from heat and stir in green onion and fresh herbs until just wilted.
- 6
Divide between bowls and serve hot.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- knife
- wooden spoon or tongs
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