Glass Noodle Soup with Shrimp and Vegetables

5 from 7 votes
Total Time 20 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 47 kcal


  • 100 g Party shrimp (1 pack)
  • 1 Clove of garlic
  • 1 piece Walnut-sized ginger
  • 2 big pinches Coarse sea salt from the mill
  • 0,5 tbsp Lemon juice
  • 0,5 tsp Sambal Oelek
  • 2 tbsp Soybean oil
  • 100 g Glass noodles (1 packet)
  • 100 g Mushrooms
  • 100 g Mung bean sprouts
  • 100 g Red pepper
  • 100 g Yellow pepper
  • 50 g Spring onions
  • 1 liter Vegetable broth (5 teaspoons instant)
  • 2 tbsp Sweet soy sauce
  • 1 tbsp Fish sauce
  • 1 tbsp Sherry
  • 1 tbsp Light rice vinegar
  • 1 tbsp Liquid honey
  • 2 big pinches Coarse sea salt from the mill
  • Parsley for garnish


  • Let glass noodles soak in hot water for a few minutes, drain through a kitchen sieve and roughly cut up with kitchen scissors.
  • Peel and finely dice the garlic clove and ginger. Clean / brush the mushrooms and cut into slices. Wash the mung bean sprouts and drain well. Clean and wash the peppers and cut into small strips. Clean and wash the spring onions and cut diagonally into rings.
  • Heat soybean oil (1 tbsp) in a wok and fry the garlic cubes with the ginger cubes and prawns / stir-fry. Season with coarse sea salt from the mill (2 big pinches), lemon juice (½ tbsp) and sambal oelek (½ teaspoon) and slide everything to the edge of the wok. Add soybean oil (1 tbsp), fry / stir-fry the vegetables (red + yellow peppers, mushrooms, spring onions and bean sprouts) one after the other and deglaze /pour in the vegetable stock (1 liter / 5 tsp instant).
  • Add / stir in the glass noodles and simmer / cook for about 6 - 8 minutes.
  • Finally, season with sweet soy sauce (2 tablespoons), fish sauce (1 tablespoon), sherry (1 tablespoon), light rice vinegar (1 tablespoon), liquid honey (1 tablespoon) and coarse sea salt from the mill (2 big pinches).
  • Serve the soup in Chinese soup bowls garnished with parsley. To do this, uncover the corresponding Chinese soup spoon.


Serving: 100gCalories: 47kcalCarbohydrates: 6.5gProtein: 1.8gFat: 1.5g


What is in a glass noodle?

Glass noodles are made from vegetable starch – most commonly mung bean, and less often sweet potato, or pea. Semi-translucent when dry, when freshly cooked, glass noodles are truly glass-like and translucent.

Can you add glass noodles to soup?

Can I add glass noodles directly to soup? Yes, you can cook the noodles in your pot of soup. Once the soup is ready, I turn off the heat and add the noodles to the hot broth. If the broth is really hot, the noodles should be ready to eat in about 5 minutes or so.

Do glass noodles taste good?

They don’t have a strong flavor and are a pretty neutral tasting noodle making them great for a lot of dishes. They soak up liquids very well so don’t be shy when adding sauces to them!

Do glass noodles absorb broth?

Glass noodles absorb broth. The longer the noodles sit in a pot of soup, the more broth they’ll soak up. If you like a brothy soup, don’t add too many bundles of glass noodles! If leftover glass noodle soup is stored in the refrigerator, the noodles will soak up most of the broth.

How do you soften glass noodles?

They can be soaked in warm water for about 10 minutes or boiled like regular noodles, like here in our Japchae recipe. They don’t take long to boil, so be careful not to overcook them. Only cook them until they are soft, which should take about five minutes.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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