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Time needed: 30 minutes

Makes 4-6 servings

1 Tbsp cooking oil    
1 white onion, chopped
1 thumb-sized ginger, peeled and grated
2 cups chicken broth
3 Tbsps Hoisin sauce
1 ½ Tbsps soy sauce
1 Tbsp chili-garlic sauce
4 bundles sotanghon

1 Tbsp cooking oil    
1 cup cubed tofu, pan-fried
2 cloves garlic, chopped
8-10 shrimps, shelled and deveined
¼ bundle chives, roots trimmed, cut into 1 ½-inch strip
2 Tbsps oyster sauce
1 Tbsp sesame oil
1 Tbsp toasted sesame seeds


  1. Sauté aromatics

    In a wok over medium-high heat pour cooking oil. Saute the onion and grated ginger until onion has turned translucent.

  2. Add flavorings

    Pour the chicken broth, stir in the hoisin sauce, soy sauce, and chili-garlic sauce then let it simmer for 3-5 minutes. Add more hoisin sauce or soy sauce and freshly ground black pepper for seasoning, depending on your preference.

  3. Cook glass noodles

    Add the bundles of sotanghon, stirring constantly so it can absorb the broth. The noodles are done when the liquid is almost dry and the noodles have expanded and softened. When done transfer noodles to a platter and set them aside.

  4. Start with toppings

     Heat cooking oil and pan-fry the tofu until all sides are golden brown. Remove from the pan.

  5. Cook the shrimp

    Add the garlic and sauté. Add the shrimp and cook until it turns orange. Add the chives and fried tofu.

  6. Add seasonings

    Season with oyster sauce and sesame oil then mix well until shrimps and tofu are well coated with the sauce. When done serve on top of the glass noodles. Sprinkle with toasted sesame seeds then serve immediately.

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