From: Woks of Life Cookbook

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1 bundle mung bean glass noodles (50g/1.75 ounces dry weight)

½ cup warm water, plus more for soaking the noodles

12 ounces peeled and deveined jumbo or extra-jumbo shrimp, with the tails intact

2 teaspoons light soy sauce

1 teaspoon oyster sauce

½ teaspoon sugar

⅛ teaspoon fine sea salt

Pinch of white pepper powder

3 tablespoons neutral oil

2 tablespoons chopped garlic (from 5 to 6 cloves)

1 tablespoon chopped fresh cilantro or scallion

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1. Place the glass noodles in a medium bowl and cover with warm water. Soak for 20 to 30 minutes, or until the noodles are softened.

2. Butterfly the shrimp by using a knife to slice them open from the back (without slicing all the way through) so they can sit on the plate with the tails pointing up vertically.

3. Drain the noodles in a colander and use kitchen shears to cut them into 3-inch lengths. Place the noodles evenly across the bottom of a shallow heatproof dish. Arrange the butterflied shrimp on top of the noodles with the tails pointing up.

4. For the sauce, mix the ½ cup warm water, light soy sauce, oyster sauce, sugar, salt, and white pepper in a small bowl.

5. Heat a large saucepan over low heat. Add the oil and garlic, and cook for 2 to 3 minutes, stirring occasionally, until the garlic turns slightly translucent. You want the garlic to cook slowly to soften it (rather than toasting or caramelizing) to help bring out its natural sweetness. Add the sauce mixture and increase the heat to medium. Bring the mixture to a simmer, then remove it from the heat to cool.

6. When the sauce is cool enough to touch (so it doesn't cook the shrimp on contact), pour it over the shrimp and noodles, taking care to spoon the garlic evenly over the shrimp.

7. Place a 2-inch-tall metal steaming rack in the bottom of a wok and fill the wok with enough water to come up to about 1 inch below the rack. Bring the water in the wok to a simmer over medium-high heat.

8. Place the dish on the steaming rack, cover, and steam for 4 to 5 minutes, until the shrimp just turns opaque (they should be opaque but not overcooked). Remove from the heat, top with the cilantro, and serve immediately.