Rose sauce has been my recent favourite where it brings together a delicious combination of spicy, tangy, and creamy flavours, making it incredibly irresistible. Together with plump shrimps and chewy glass noodles, these bring a burst of savoury goodness to the dish. The glass noodles soak up and thicken the sauce while cooking, giving you a guaranteed mega flavour in every single bite!
This shrimp rose glass noodles recipe is easy to make without complicated steps. Simply cook the rose sauce while soaking the glass noodles, then toss everything together, the meal will be ready to serve! With so many textures and robust flavours in one dish, I’m sure this will be your family’s favourite too.
Table of contents
What makes shrimp rose glass noodles so good
- Comforting and satisfying: The glass noodles are completely smothered in the thick, creamy, mild spicy, and sweet rose sauce. The plump and succulent shrimps add an extra note of savoury goodness to the dish, making it incredibly satisfying, fulfilling, and comforting!
- Requires one pan only: This recipe is easy to make where you cook everything together using one pan only. The longest time to take in this recipe is to soak the glass noodles. If you’re using other types of noodles, such as udon, this dish will be ready in 15 minutes!
- A taste of Korean/Italian fusion flavours: This recipe makes a Korean style rose sauce where gochujang is added to the tomato cream sauce to add a mild spicy kick to the dish. This flavourful sauce infuses into the glass noodles and shrimps, giving you a mouthful of happiness in every single bite!
- Multiple textures and flavours: The juicy and plump shrimps are a heavenly match with the creamy rose sauce and chewy glass noodles. Offering a perfect combination of chewy, tender, juicy, and moist textures with lots of flavours in one dish, I’m sure this will become one of your favourite meals as well.
Ingredients for shrimp rose glass noodles
- Wide glass noodles: I used wide glass noodles due to their chewy textures, which makes the dish more irresistible! Other types of noodles, such as udon noodles and spaghetti, will work well too.
- Shrimps: Their plump textures go perfectly well with the chewy glass noodles, adding savouriness to the dish’s overall flavour profile.
- Rose sauce: It comprises soy sauce, gochujang (Korean red chilli paste), tomato paste, sugar, and heavy cream.
- Salt: For seasoning.
- Oil: For cooking.
How to make shrimp rose glass noodles
- Soak the glass noodles in a bowl of water for 30-40 minutes.
- Heat some oil in a frying pan over medium-high heat.
- Transfer shrimps to the pan and season them with a pinch of salt.
- When the shrimps are half cooked, add in the ingredients for rose sauce. Stir to combine.
- Drain the glass noodles and transfer them to the sauce. Mix to combine.
- Lower the heat and simmer until the sauce thickens.
What are wide glass noodles?
Commonly found in Korean and Chinese cuisines, wide glass noodles have a chewy texture that have a transparent colour when cooked, thus they are known as “cellophane noodles” or “glass noodles”. They are often tossed with spicy sauces, or added to mala soup or hotpot as glass noodles absorb lots of flavours and water without getting soggy easily, which is what makes them so irresistible and addictive. In Korea, their glass noodles are normally made with sweet potato starch, while in China, their glass noodles are made with mung bean starch. Both types generate a chewy and rich texture.
Can I use milk or a milk alternative instead?
Milk or a milk alternative, such as oat milk and soy milk, will work for this recipe. However, do note that the creaminess of the dish will be reduced without heavy cream and the sauce will be less thick. You could add in cornstarch slurry, which is a mixture of cornstarch and water, to thicken the sauce.
Success tips for making shrimp rose glass noodles
Soak the glass noodles before cooking.
By soaking the glass noodles in advance, you’ll be able to soften them before cooking, simplifying the cooking process. Otherwise, you’ll need to cook the glass noodles in the sauce for at least 30 minutes, which will absorb lots of liquid from the sauce, making it more complicated to cook.
Save time by making the sauce while soaking glass noodles.
Since it takes 30-40 minutes to soak wide glass noodles, start to cook when there’s about 5-10 minutes left. This way, you can save time from doing the preparation and cooking separately.
Make the sauce when the shrimps are half cooked.
Be sure to add in the ingredients for the rose sauce when the shrimps begin to become translucent (about 1-2 minutes). This ensures the shrimps remain tender and moist while cooking together with the rose sauce. Otherwise, the shrimps will be overcooked and become tough and dry.
Offering a harmonious blend between spicy, creamy, tangy, sweet, and savoury flavours, this shrimp rose glass noodles is a must-try for those seeking a flavourful, comforting dish. Combined with chewy glass noodles and juicy shrimps, I’m sure this will become a weekday favourite to you!
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Shrimp Rose Glass Noodles
Equipment
- 1 Frying pan
Ingredients
- 130 g wide glass noodles
- 5 large shrimps
- 1 tsp salt
- About 1 tbsp oil
For the rose sauce
- 1 tbsp gochujang Korean red chilli paste
- 1 tbsp soy sauce
- 1 tbsp tomato paste
- 2 tsp sugar
- 200 ml heavy cream
Instructions
- Soak wide glass noodles in a bowl of room temperature for at least 30 minutes.
- When there's 5-10 minutes left, cook the shrimps and rose sauce.
- Heat the oil in a pan over medium-high heat. Season the shrimps with salt and cook the shrimps until they begin to curl in and become opaque with a pink/orange colour (about 1-2 minutes).
- When the shrimps are half cooked, add in gochujang, soy sauce, tomato paste, sugar, and heavy cream. Stir to combine well.
- Drain the glass noodles and transfer them to the pan.
- Lower down the heat and mix the glass noodles with the sauce. Simmer until the sauce thickens.