30-Min Steamed Shrimp with Glass Noodles

Steamed Shrimp with Glass Noodles is a classic Cantonese-style dish often served at seafood restaurants and celebratory banquets. Tender shrimp rest on silky glass noodles that soak up a fragrant garlic-soy sauce, finished with a dramatic hot oil pour that releases an incredible aroma.

What makes this dish so special isn’t complexity — it’s balance. The shrimp are naturally sweet and juicy. The noodles act like a sponge, absorbing every drop of sauce. And the final sizzling oil bloom transforms simple ingredients into something that smells absolutely irresistible.

It looks impressive, but it’s surprisingly easy to prepare at home.

The Magic of the Hot Oil Sizzle

One of the defining moments of this dish is the hot oil pour — that instant when smoking-hot oil hits fresh garlic and scallions and releases a burst of fragrance.

I first learned this technique from Chinese Master Chef Luo Zizhao. He taught me that in Cantonese cuisine, aroma is just as important as flavor and texture. The hot oil finish isn’t for show — it’s about blooming aromatics at the exact right moment.

Cantonese chefs often use this technique on steamed whole fish. After the fish is perfectly cooked, fresh scallions and ginger are placed on top, and smoking-hot oil is poured over. The fragrance fills the entire room. That aroma signals freshness and skill.

The same technique works beautifully here with shrimp.

When hot oil hits the garlic, it:
• Softens the raw sharpness
• Intensifies fragrance
• Releases natural aromatic oils
• Adds gloss and richness

You can also use this technique over:
• Steamed scallops
• Steamed white fish fillets
• Steamed vegetables 
• Steamed tofu

It turns a simple steamed dish into something restaurant-level.

Let’s Talk Ingredients

Shrimp
Fresh shrimp cook quickly and stay tender when steamed properly. Butterflying them ensures even cooking and a beautiful presentation.

Glass noodles (mung bean vermicelli)
These translucent noodles are the flavor sponge of the dish. Once steamed, they become silky and absorb the savory garlic sauce beautifully.

Garlic
Garlic is the heart of the flavor. When hot oil hits it, the aroma intensifies instantly.

Red finger pepper
Adds gentle heat and color without overpowering the seafood.

Soy sauce and oyster sauce
Soy sauce provides saltiness, while oyster sauce adds depth and subtle sweetness.

White pepper
A classic Cantonese seasoning that adds mild warmth without sharpness.

High-smoking-point cooking oil
Avocado oil or grapeseed oil works best for the sizzling oil finish because they can handle high heat without burning.

Step-by-Step: Let’s Cook

Serves: 4
Prep time: 20 minutes
Cook time: 10 minutes

Step 1: Soften the noodles

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In a bowl, soak the glass noodles in the hot water for about 5 minutes until softened. Drain thoroughly.

Wrap the noodles into small round nests and place them on a heatproof plate.

Tip: Drain well. Excess water will dilute the sauce during steaming.

Step 2: Butterfly and shape the shrimp

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Slice along the back of each shrimp without cutting all the way through.

Make a small slit in the middle and gently thread the tail through to create a curled presentation.

Arrange one shrimp on top of each noodle nest.

Tip: Butterflying ensures even cooking and gives the shrimp an elegant shape while steaming.

Step 3: Bloom the garlic sauce

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In a heatproof bowl, combine the garlic, red finger pepper, soy sauce, oyster sauce, and white pepper.

In a small pan over high heat, heat 2 tablespoons of cooking oil until just smoking.

Carefully pour the hot oil over the garlic mixture.

Tip: This step blooms the aromatics, removes the harsh raw garlic taste, and deepens the flavor instantly.

Step 4: Steam gently

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Spoon the garlic sauce evenly over the shrimp and noodles.

Place the plate into a steamer over high heat.

Steam for about 3 minutes, until the shrimp turn pink and opaque.

Shrimp are fully cooked at an internal temperature of 145°F (63°C).

Tip: Do not over-steam. Shrimp cook quickly and can become rubbery if left too long.

Step 5: Finish with the optional hot oil pour

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Sprinkle sliced scallions over the dish.

If desired, heat 1 additional tablespoon of cooking oil until smoking and pour it over the scallions for extra fragrance and shine.

Serve immediately.

Tip: The final hot oil pour enhances aroma but can be skipped for a lighter version.

30-Min Steamed Shrimp with Glass Noodles

Steamed Shrimp with Glass Noodles is a Cantonese seafood dish featuring tender shrimp and silky vermicelli topped with aromatic garlic sauce and a sizzling oil finish.

Servings 4

Prep Time 20 minutes mins

Cook Time 10 minutes mins

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Ingredients

  

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For the steamed shrimp with glass noodles

• 6 ounces glass noodles
• 3 cups hot water, for soaking
• ½ pound shrimp, peeled and deveined
• 1 tablespoon soy sauce
• 2 tablespoons cooking oil, high-smoking-point oil such as avocado
• 1 tablespoon scallions, thinly sliced

For the sauce

• 8 cloves garlic, minced
• 1 medium red finger hot pepper, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• Pinch of white pepper
• 2 tablespoons cooking oil, high-smoking-point oil such as avocado or grapeseed

Instructions

 

• To soften the noodles, in a bowl, soak the glass noodles in the hot water for 5 minutes until softened. Drain well and form into small nests on a heatproof plate.
• To prepare the shrimp, butterfly each shrimp by slicing along the back without cutting through. Make a small slit in the center and thread the tail through. Arrange on top of the noodle nests.
• To make the sauce, in a heatproof bowl, combine the garlic, red finger pepper, soy sauce, oyster sauce, and white pepper. In a pan over high heat, heat the cooking oil until smoking and carefully pour over the garlic mixture.
• To steam, spoon the sauce evenly over the shrimp and noodles. Steam over high heat for about 3 minutes, until the shrimp turn pink and reach 145°F (63°C) internally.
• To finish, sprinkle scallions on top. Optional: heat 1 tablespoon cooking oil until smoking and pour over the scallions for extra aroma. Serve immediately.

Video

Notes

• Drain thoroughly: Excess water will dilute the sauce during steaming.

• Butterfly evenly: This ensures uniform cooking and elegant presentation.

• Bloom the garlic properly: Pouring hot oil over the aromatics deepens flavor and removes raw sharpness.

• Steam briefly: Shrimp cook quickly — overcooking leads to a rubbery texture.

• Use high-smoking-point oil: Avocado or grapeseed oil prevents burning during the hot oil pour.

• Protein swap: This method works beautifully with scallops or thin white fish fillets — adjust steaming time accordingly.

Author: CiCi Li

Course: Appetizer, Side Dish

Cuisine: Chinese