Go Back

Rice Cooker Noodles with Shrimp and Ginger

A comforting and flavorful dish featuring glass noodles, succulent shrimp, and a savory ginger sauce, all effortlessly cooked in a rice cooker.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 375
Ingredients Method Notes

Ingredients
  

Sauce Ingredients
  • 2 tablespoons soy sauce Good-quality soy sauce adds depth.
  • 2 tablespoons oyster sauce Brings in a sweet umami flavor.
  • 1 teaspoon black soy sauce or dark soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon shrimp paste in oil (optional) Adds oceanic depth.
  • 120 ml chicken stock or water
Main Ingredients
  • 80 g dry glass noodles Look for thin and clear brands.
  • 12 oz large shrimp, deveined with shell on Fresh or thawed frozen shrimp is recommended.
  • 2 slices low-sodium bacon or pork belly, cut into 1-inch chunks Can substitute with 2 tablespoons neutral oil.
  • 0.5 teaspoon ground white pepper
  • 0.5 teaspoon Sichuan peppercorns, crushed (optional)
  • 6 cloves garlic, chopped
  • 15 slices ginger
  • 8 stems cilantro, finely chopped
  • 1 handful celery leaves or Chinese celery, chopped
  • Jasmine rice (for serving) Serve the noodles on a bed of Jasmine rice.

Method
 

Preparation
  1. Soak the dry glass noodles in room temperature water for 10 minutes. Drain and cut into manageable lengths.
  2. In a large mixing bowl, combine soy sauce, oyster sauce, black soy sauce, sugar, toasted sesame oil, and shrimp paste (if using). Stir until the sugar dissolves, then add the noodles and shrimp.
Cooking
  1. Add bacon (or oil), garlic, ginger, cilantro stems, and ground white pepper to the rice cooker. Cook for about 3 minutes until bacon is crispy.
  2. Layer the soaked noodles on top of the bacon mixture. Pour the sauce over and arrange shrimp on top. Close the lid and cook for approximately 4 minutes.
  3. Gently stir the mixture, place shrimp on top again, then cover and allow to finish cooking.
  4. Once cooked, fluff the noodles and shrimp together. Add a splash of water if undercooked.
Serving
  1. Transfer the noodles to a serving dish, garnish with chopped celery leaves and cilantro, and serve on Jasmine rice.

Notes

Leftovers can be stored in an airtight container in the fridge for 2-3 days. For a gluten-free dish, use gluten-free soy sauce and rice noodles.