Hong Kong Style Stir-Fry Shrimps with Leek, Ginger and Glass Noodles

This dish (薑蔥大蝦粉絲煲) is somehow a dish I often order when I’m at Hong Kong restaurants. It was usually served in a big pot while it’s still sizzling hot. When I came across this recipe a few years ago, I realized it’s amazingly easy! So I always come back to cooking it whenever I brought home some fresh shrimps from the supermarket. Hence my kids especially love the flavorful gelatinous glass noodles!

Glass Noodles3.5oz / 100g
Shrimps7oz / 200g
Yellow Onion½
Ginger5 Slices
Garlic1 Clove
Leek½ Strand
[SAUCE] Chicken Broth¾ Cup  / 200ml
[SAUCE] Oyster Sauce1 Tablespoon
[SAUCE] Shaoxing Wine2 Tablespoons
[SAUCE] Soy Suace1 Teaspoon
[SAUCE] Dark Soy Sauce1 Teaspoon
Sesame Oil1 Teaspoon


  1. Soak glass noodles in hot water for 3 minutes until soft (or according to package instructions).
  2. Cut onions, ginger and garlic into thin slices. Cut leek into shorter sections.
  3. Optional: Remove heads and shells of the shrimps.
  4. Heat some oil in a frying pan and cook the shrimps on medium heat until they are fully cooked, then set aside.
  5. In the same pan, add some more oil and cook the onions, ginger, garlic and leek until onions turn soft and translucent.
  6. Pour [SAUCE] ingredients to the pan. When the sauce is heated up, add the softened glass noodles and stir well so the glass noodles is thoroughly coated with the sauce.
  7. When the liquids is significantly reduced and absorbed by the sauce, add the shrimps back into the pan, pour a dash of sesame oil, briefly stir fry and serve immediately.
  8. DŌZO!

Recipe adapted from [here]

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