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Rice Cooker Noodles with Shrimp and Ginger

A quick and comforting dish featuring slippery glass noodles, succulent shrimp, and aromatic ginger, effortlessly made in a rice cooker.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Sauce ingredients
  • 2 tablespoons soy sauce Look for low-sodium for a healthier option.
  • 2 tablespoons oyster sauce This adds that umami depth; I recommend Lee Kum Kee.
  • 1 teaspoon black soy sauce For a rich color and flavor.
  • 2 teaspoons sugar Balances out the savory elements.
  • 1 teaspoon toasted sesame oil Adds a nutty flavor.
  • 1 teaspoon shrimp paste in oil (optional) For an additional umami kick.
Main ingredients
  • 120 ml chicken stock or water Chicken stock enhances the flavor.
  • 80 g dry glass noodles Look for transparent, gluten-free varieties.
  • 12 oz large shrimp, deveined Fresh or frozen will work.
  • 2 slices low-sodium bacon or pork belly (cut into 1-inch chunks) Adds just the right amount of richness.
  • 0.5 teaspoon ground white pepper Gives it that subtle warmth.
  • 0.5 teaspoon Sichuan peppercorns (crushed, optional) For those who like a hint of numbness in their heat.
  • 6 cloves garlic (chopped) Adds a fragrant base.
  • 15 slices ginger Use fresh for the best flavor.
  • 8 stems cilantro (finely chopped) For garnish and freshness.
  • 1 handful celery leaves or Chinese celery (chopped) Adds a lovely crunch.
  • 1 serving Jasmine rice This is the perfect foundation for the dish.

Method
 

Preparation
  1. Soak the glass noodles in room temperature water for 10 minutes until they soften. Drain and cut them in half for easier consumption.
  2. In a large bowl, mix all the sauce ingredients (soy sauce, oyster sauce, black soy sauce, sugar, sesame oil, and shrimp paste) and toss them with the drained noodles and shrimp.
Cooking
  1. In your rice cooker, turn it on, and cook the bacon (or heat the oil) for about 3 minutes. Add the garlic, ginger, and spices, allowing the mixture to become fragrant.
  2. Once the aromatics are ready, add the noodles and shrimp mixture on top and cover. Set the cooker to cook for 4 minutes. Afterward, stir everything to redistribute and cook until the rice cooker clicks off, which should be around 10 minutes total. If necessary, add a bit more water and adjust cooking time.
Serving
  1. Dish out the noodles on a bowl of jasmine rice and top with celery leaves, cilantro, or green onions for that fresh bounce!

Notes

Keep an eye on the cooking process. Every rice cooker is slightly different, so use visual cues to gauge when it’s done. If you accidentally overcook, don’t fret! A splash of water can bring life back into the noodles. Feel free to add seasonal veggies or spices you enjoy—don’t be afraid to make it your signature dish!