Shrimp And Noodle Clay Pot Recipe

I just made Goong Ob Woonsen in a clay pot and the shrimp, ginger and black pepper produced this gloriously saucy noodle dish that you won’t be able to stop thinking about.

I’m obsessed with Shrimp And Noodle Clay Pot because the 200 g bean thread (cellophane) noodles soak up everything from the pot and the 450 g (1 lb) large shrimp, peeled and deveined stay plump and briny. I love the sizzle when the clay pot hits the heat and the way steam fogs your glasses.

Call it Goong Ob Woonsen or one of the Chinese Clay Pot Recipes, I don’t care what you call it. But I want that slippery noodle pull and the shrimp popping in every bite.

Messy. Absolutely worth it.

I’ll eat it any time, no shame.

Ingredients

• Bean thread noodles: slippery, soak up sauce and feel almost magic when they cling to shrimp.
• Shrimp: juicy protein punch, cooks fast and makes the dish feel special.
• Vegetable oil: basic cooking fat, keeps things from sticking and crisps edges.
• Fresh ginger: bright, peppery zing that wakes up the whole pot.
• Garlic cloves: warm, savory backbone you’ll smell before you taste.
• Scallions white parts: oniony bite for the base, mild but essential.
• Scallions green parts: fresh, grassy finish and pop of color.
• Ground black pepper: subtle heat, a little goes a long way.
• Light soy sauce: salty umami glue that makes everything sing together.
• Oyster sauce: rich, slightly sweet depth that feels indulgent without fuss.
• Shaoxing wine: boozy roundness, cuts through seafood richness.

  Basically cooks off.

• Sesame oil: tiny drizzle, toasty aroma that smells like home.
• Chicken broth or water: moistens noodles, gives a gentle savory base.
• Granulated sugar: balances salt and rounds flavors, don’t skip a pinch.
• Cornstarch slurry: thickens sauce so it clings to noodles and shrimp.
• Salt and garnish: salt to taste, cilantro or scallions for brightness.

Ingredient Quantities

• 200 g bean thread (cellophane) noodles
• 450 g (1 lb) large shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 1 tbsp fresh ginger, minced
• 2 garlic cloves, minced
• 3 scallions, white and green parts separated, thinly sliced
• 1 tsp ground black pepper, plus extra to taste
• 2 tbsp light soy sauce
• 1 1/2 tbsp oyster sauce
• 1 tbsp Shaoxing wine or dry sherry
• 1 tsp sesame oil
• 240 ml (1 cup) chicken broth or water
• 1/2 tsp granulated sugar
• 1 tsp cornstarch mixed with 1 tbsp water (slurry)
• Salt to taste
• Fresh cilantro or extra scallions for garnish (optional)

How to Make this

1. Soak the bean thread noodles in warm water for 10 minutes until pliable, then drain and set aside.

2. Pat shrimp dry, season with 1 tsp ground black pepper and a pinch of salt, toss to coat.

3. Heat 2 tbsp vegetable oil in a clay pot or heavy skillet over medium high heat until shimmering. Add shrimp in a single layer, sear 30 to 60 seconds per side just until pink and almost cooked through, then remove to a plate.

4. Lower heat to medium, add minced ginger and garlic, stir for 20 to 30 seconds until fragrant but not burnt. Add the white parts of the scallions and stir.

5. Pour in 240 ml chicken broth or water, then add 2 tbsp light soy sauce, 1 1/2 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1/2 tsp sugar and 1 tsp sesame oil. Stir to combine and bring to a gentle simmer.

6. Add the soaked bean thread noodles into the pot, pushing them down so they soak up the sauce. Cover and simmer 2 to 3 minutes until noodles are translucent and mostly tender.

7. Return the shrimp to the pot, nestling them into the noodles. Pour the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) around the edges, stir gently to thicken the sauce. Cook 1 to 2 more minutes until sauce is glossy and shrimp are fully cooked.

8. Taste and adjust seasoning with salt and extra black pepper to your liking. If sauce is too thick, add a splash more broth or water; too thin, simmer a little longer.

9. Turn off the heat, sprinkle the green parts of the scallions over the top and drizzle a tiny extra drop of sesame oil if you want more aroma.

10. Garnish with fresh cilantro or extra scallions if you like, serve hot straight from the clay pot with chopsticks or a fork, and enjoy.

Equipment Needed

1. Clay pot or heavy skillet (12 inch works well)
2. Large bowl for soaking the bean thread noodles
3. Colander or fine strainer to drain noodles
4. Chef knife and cutting board for ginger, garlic and scallions
5. Measuring spoons and measuring cup
6. Small bowl and spoon for the cornstarch slurry
7. Tongs or spatula to turn the shrimp
8. Wooden spoon or heatproof ladle for stirring the sauce
9. Paper towels for patting shrimp dry
10. Chopsticks or fork and serving spoon for eating and serving

FAQ

Shrimp And Noodle Clay Pot Recipe Substitutions and Variations

• Bean thread (cellophane) noodles: swap for rice vermicelli or thin rice noodles, they soak and cook the same, if you want chewier texture use udon or soba but cut cooking time shorter.
• Large shrimp: use peeled deveined scallops, firm white fish (like cod or haddock) or boneless chicken thighs cut small, cooking time will change so watch for doneness.
• Shaoxing wine: replace with dry sherry or sake, or for alcohol-free use low-sodium chicken broth plus 1 tsp rice vinegar to mimic the acidity.
• Oyster sauce: try hoisin for sweeter depth or vegetarian mushroom stir-fry sauce for an umami hit; you can also mix soy sauce with a touch of brown sugar as a last resort.

Pro Tips

1. Soak the bean thread just until pliable, not mushy, or they’ll turn into glue when you heat them. Rinse and drain well, then toss with a little oil so they dont stick together while you prep other stuff.

2. Don’t overcook the shrimp. Sear them fast until just pink, take them out, finish the noodles and sauce, then slide the shrimp back in for the last minute. Overcooked shrimp get rubbery, and nobody wants that.

3. Taste and balance the sauce as you go. If it’s too salty from the soy, add a splash more water or broth and a pinch of sugar. If it feels flat, a little extra Shaoxing or a tiny squeeze of lemon will brighten things up.

4. Use the cornstarch slurry sparingly and add it at the end. Mix the slurry well before pouring it around the edge, stir gently once it hits the simmer so the sauce goes glossy without getting gluey. If it thickens too much, thin with hot broth, not cold water.