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Fen Si with Shrimp (Chinese Glass Noodles)

  • Author: Shirley from What about Second Breakfast
  • Yield: 4 with other dishes, or 2 as a main course 1x


  • 3.5 ounces fen si
  • 2 ounces bean sprouts
  • 4 jumbo shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1 carrot, cut into matchsticks
  • 2 tsp canola oil, divided
  • 1 tsp soy sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp black pepper
  • 2 tsp oyster sauce
  • 4 oz low-sodium chicken broth
  • Cilantro, for garnish


  1. Soak the fen si in hot tap water for 10 minutes, then drain and set aside. Don’t use boiling water, which would overcook the noodles and make them mushy.
  2. Heat a wok or skillet with high sides over high heat, then add a teaspoon of canola oil. Swirl to coat the wok with the oil. You might need more oil if your cookware is not nonstick. Add the shrimp, cooking for about 1 minute, flipping them halfway, just until they are pink and cooked through. Move the shrimp to a plate and set aside. Add the bean sprouts and stir-fry for 1 minute, then move them to the plate with the shrimp.
  3. Add the other teaspoon of oil, then add the carrots and stir-fry for 1 minute. Add the garlic and stir-fry for another 30 seconds.
  4. Add the fen si, soy sauce, sesame oil, black pepper, oyster sauce, and chicken broth. Stir for 3 minutes, until the noodles absorb the broth and the fen si is tender but still firm. Return the bean sprouts to the wok and toss everything together.
  5. Serve the noodles in bowls topped with the shrimp. Garnish with cilantro.