Rice Cooker Glass Noodles with Shrimp
Rice Cooker Glass Noodles with Shrimp
Ingredients
For the Main Dish
- 1/2 head napa cabbage, chopped
- 1 package enoki mushrooms, trimmed
- 10 shrimp, cleaned and deveined
- 6 ounces glass noodles, soaked for 5 minutes until slightly soft
- 1 small red chili, chopped, optional
- 2 stalks spring onions, sliced, for garnish
For the Quick Sauce
- 1 small red chili, chopped
- 2 cloves garlic, minced
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1/4 cup water
Instructions
- 1
Prepare the glass noodles by soaking them in warm water for 5 minutes until they are slightly soft. Drain well.
โฑ๏ธ 5 min
- 2
In a small bowl, combine all ingredients for the quick sauce: chopped chili, minced garlic, oyster sauce, light soy sauce, sesame oil, white pepper, and 1/4 cup water. Mix well and set aside.
โฑ๏ธ 5 min
- 3
Layer the chopped napa cabbage at the bottom of your rice cooker pot.
โฑ๏ธ 2 min
- 4
Evenly distribute the soaked glass noodles over the napa cabbage.
โฑ๏ธ 1 min
- 5
Add the trimmed enoki mushrooms on top of the noodles.
โฑ๏ธ 1 min
- 6
Arrange the cleaned and deveined shrimp over the mushrooms.
โฑ๏ธ 1 min
- 7
Pour the prepared quick sauce evenly over all the ingredients in the rice cooker.
โฑ๏ธ 1 min
- 8
Close the lid of the rice cooker and select the 'Cook' setting (or standard rice cooking cycle). The cooking time will vary depending on your rice cooker, typically around 15-20 minutes.
โฑ๏ธ 20 min
- 9
Once the rice cooker finishes its cycle and switches to 'Warm' (or indicates cooking is complete), open the lid and gently stir the contents to combine all ingredients and sauces.
โฑ๏ธ 2 min
- 10
Garnish with sliced spring onions before serving. Serve warm.
โฑ๏ธ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Cooker Glass Noodles with Shrimp
For the Main Dish
- 1/2 head napa cabbage, chopped
- 1 package enoki mushrooms, trimmed
- 10 shrimp, cleaned and deveined
- 6 ounces glass noodles, soaked for 5 minutes until slightly soft
- 1 small red chili, chopped, optional
- 2 stalks spring onions, sliced, for garnish
For the Quick Sauce
- 1 small red chili, chopped
- 2 cloves garlic, minced
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1/4 cup water
Instructions
- 1
Prepare the glass noodles by soaking them in warm water for 5 minutes until they are slightly soft. Drain well.
โฑ๏ธ 5 min - 2
In a small bowl, combine all ingredients for the quick sauce: chopped chili, minced garlic, oyster sauce, light soy sauce, sesame oil, white pepper, and 1/4 cup water. Mix well and set aside.
โฑ๏ธ 5 min - 3
Layer the chopped napa cabbage at the bottom of your rice cooker pot.
โฑ๏ธ 2 min - 4
Evenly distribute the soaked glass noodles over the napa cabbage.
โฑ๏ธ 1 min - 5
Add the trimmed enoki mushrooms on top of the noodles.
โฑ๏ธ 1 min - 6
Arrange the cleaned and deveined shrimp over the mushrooms.
โฑ๏ธ 1 min - 7
Pour the prepared quick sauce evenly over all the ingredients in the rice cooker.
โฑ๏ธ 1 min - 8
Close the lid of the rice cooker and select the 'Cook' setting (or standard rice cooking cycle). The cooking time will vary depending on your rice cooker, typically around 15-20 minutes.
โฑ๏ธ 20 min - 9
Once the rice cooker finishes its cycle and switches to 'Warm' (or indicates cooking is complete), open the lid and gently stir the contents to combine all ingredients and sauces.
โฑ๏ธ 2 min - 10
Garnish with sliced spring onions before serving. Serve warm.
โฑ๏ธ 1 min