Ingredient ! 5-7 sprigs cilantro. 1 bundle Clear Noodles. 1 clove garlic. 1 tablespoon ginger. 1 onion. 30 peppercorns. sesame oil.
6 shrimp. 1 half tablespoons soy sauce. 1 teaspoon sugar.
Preparation ! Soak clear noodles in hot water for 5-10 minutes. Snip the noodles into smaller and more manageable lengths so they are easier to serve. Ground garlic, ginger, cilantro, pepper in a mortar or food processor. I like using my mortar because the pepper corns seem to escape the knife. Use a medium size onion. Peel and slice onion thin. Heat up a tablespoon of oil in a wok over low heat. Add the ground ingredients and stir fry for a minute. Add onion and stir until the onion is tender then turn off the heat. Drain and add the clear noodles to the pan. A little water in the noodles is ok since it will keep the noodles soft when baking. Baking tends to take the moisture out of the noodles and the dish loses its taste if it becomes dry when baking. Add soy sauce, sugar,and a few drop of sesame oil. Mix well. Warm up the oven to 400 degrees. Pour the noodle mixture into an oven-proof dish or clay pot. Add shrimp on top and cover. Bake for 20 minutes or until the shrimp is done. Serve hot with rice.