Tomato Glass Noodle Seafood Pot

A 10-minute one-person meal featuring succulent shrimp, fresh clams, and glass noodles waterless-braised over a sweet and savory tomato base.

Ingredients

• 500 g fresh shrimp
• 300 g clams
• 200 g glass noodles
• 2 ripe tomatoes
• 1 zucchini
• 150 g baby cabbage
• 100 g enoki mushrooms
• 50 g minced garlic
• 10 g chili
• 15 g oyster sauce
• 20 g light soy sauce
• 1 tbsp cooking oil
• a pinch sugar
• to taste chopped green onions

Instructions

1. 1Slice the Tomatoes

   

   Take fresh red tomatoes and slice them into thick wedges on a wooden cutting board to serve as the bottom moisture base for the pot.

   Tip: Cut them evenly so they lay flat at the base of the pot.
2. 2Slice the Zucchini

   

   Slice a green zucchini into clean half-moons on the wooden board to add texture and flavor to the layer above the tomatoes.

   Tip: Keep the slices consistent for even cooking.
3. 3Pour Hot Oil Over Aromatics

   

   Pour a spoonful of hot oil directly over a bowl filled with minced garlic and chopped red chilies to sizzle them and instantly release their rich aroma.

   Tip: Ensure the oil is hot enough to make the garlic sizzle and bloom.
4. 4Mix the Garlic Sauce

   

   Add dark soy sauce, oyster sauce, and other seasonings into the garlic and chili mixture, then stir thoroughly to create the flavorful soul of the dish.

   Tip: Adjust proportions to match your personal preference for saltiness and spice.
5. 5Soak the Glass Noodles

   

   Pour warm water into a clear glass bowl containing a bundle of dry glass noodles to soften them up before cooking.

   Tip: Soak them until they become pliable so they absorb the broth effectively.
6. 6Soak the Clams

   

   Add a little salt and oil to a bowl of fresh, raw clams soaking in water and let them sit for 10 minutes to help them release sand.

   Tip: Adding a drop of oil alongside salt accelerates sand removal.
7. 7Build the Tomato Base

   

   Place the freshly cut tomato wedges flat across the bottom of the white ceramic braising pot to create the foundational base layer.

   Tip: Laying ingredients with high water content at the very bottom ensures they release moisture steadily during waterless braising.
8. 8Add Cabbage Layer

   

   Layer freshly chopped pieces of baby cabbage directly over the zucchini slices and tomato base inside the braising pot.

   Tip: Distribute the cabbage evenly to help trap and distribute heat and moisture effectively.
9. 9Add Glass Noodles

   

   Carefully place a neat layer of pre-soaked glass noodles on top of the bed of enoki mushrooms and cabbage inside the pot.

   Tip: Ensure the glass noodles are fully soaked in warm water beforehand so they absorb the savory broth evenly.
10. 10Arrange Seafood

    

    Arrange raw whole shrimp and fresh closed clams in a clean, circular pattern directly on top of the glass noodle layer.

    Tip: Soak your clams in water with a little salt and oil for 10 minutes beforehand to effectively remove any hidden sand.
11. 11Pour Garlic Chili Sauce

    

    Spoon the freshly prepared red garlic and chili sauce evenly across all the raw seafood and glass noodles in the pot.

    Tip: Mix 50g of garlic, 10g of chili, 15g of oyster sauce, 20g of light soy sauce, and a touch of sugar with hot oil to create this soul-defining sauce.
12. 12Cover and Braise

    

    Place the matching lid securely onto the white ceramic pot to seal in aromas and start the waterless braising process.

    Tip: Bring to a boil, then simmer on medium-low heat for 10 minutes until the shrimp turn red and the clams open up.
13. 13Garnish with green onions

    

    Sprinkle a handful of freshly chopped green onions over the cooked, bubbling seafood and noodle pot to add a fresh aroma and color.

    Tip: Add the green onions right at the end of cooking and cover for a few seconds to release their full aroma.

Storage & Reheating

Burn It Off

Frequently Asked Questions