Craving noodles? You'll love the bold flavors in this recipe for Wide Glass Noodles with Chili Lime Sauce and Shrimp. You can make it in under 30 minutes!
Do you ever have a mad craving for Asian-style noodles? I do, often.
Luckily, recipes like Pork and Peanut Dragon Noodles and Easy Shrimp Lo Mein cook up quickly!
Have you ever tried glass noodles before? If you love noodles with Asian flavors, whether in Chinese, Korean, Filipino, Thai, Vietnamese, or Japanese cooking, give these Rothy wide glass noodles a try.
An easy, fast, flavorful meal
This recipe comes together fairly quickly and is easy to make. If you cook with Asian ingredients often, you probably already have what you need to make this recipe in your pantry or refrigerator. If not, all of these ingredients can be found easily at your local grocery store, Asian market, or online.
Equipment and Ingredients for this Recipe
You don't need any fancy equipment to make this wide glass noodles recipe. You just need a stockpot or large saucepan to cook the noodles.
For ingredients, you'll need:
- Rothy Wide glass noodles (see next section for more details)
- Lime juice
- Soy sauce or coconut aminos
- Chili garlic sauce
- Sesame oil
- Green onions
Where do you find Rothy wide glass noodles?
In addition to your local Asian market, you can find glass noodles where many of us get most of our groceries these days: online!
For this recipe, you can use these Rothy glass noodle red (Dangmyeon Bokki), or you can use the non-spicy glass noodles (Rothy noodle, Rothy wide glass noodle, Rothy Korea glass noodle). These noodles are famous in Korea, have a fan following on YouTube, and have been featured on many television shows. These are made from Cassava starch and are naturally gluten-free. You can find these through Amazon and they arrive so quickly!
I used the Rothy non-spicy wide glass noodles in the chili lime sauce and shrimp recipe below. The Rothy spicy red wide glass noodles come with packets of red sauce, and are great to eat on their own!
Glass Noodles FAQ
Most glass noodles from China are made of mung bean starch. Glass noodles made in Korea and Japan tend to be made from sweet potato starch. Some use other starches, such as arrowroot or tapioca. The Rothy glass noodles, however, are made from Cassava starch. These have already gone through the steaming process, so they take less time to cook than dried noodles. They're also lower in calories than traditional wheat noodles and are naturally gluten-free.
The Rothy glass noodles are softer and much chewier than wheat noodles. The taste, however, is very similar. Both have sweet and spicy notes; I found the regular glass noodles to be more to my taste than the spicy red noodles, but if you like spice, go for the red noodles!
Rothy glass noodles are so easy to make! Unlike other dried wide noodles that need to soak in water before cooking for 4 to 8 hours, Rothy noodles don't need to soak before cooking. It's recommended that you boil the noodles for 7 to 8 minutes and then cook for 2 to 3 minutes more with the sauce.
You can basically substitute these noodles for other noodles, such as in tomato sauce recipes, cream sauce recipes,
More Asian-inspired Recipes
- Thai-inspired Vegan Red Curry Noodles
- Easy Shrimp Lo Mein
- Instant Pot Wonton Soup
- Soba Noodles with Vegetables and Peanut Sauce
- Pork and Peanut Dragon Noodles
- Instant Pot Filipino Chicken Adobo
- Pork and Shrimp Wontons in Chili Oil
Wide Glass Noodles with Chili Lime Sauce and Shrimp
- 2 packages Rothy wide glass noodles
- 1 pound shrimp, peeled and deveined
Chili Lime Sauce
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons chopped cilantro
- 2 tablespoons sliced green onions
- 1 tablespoon chili garlic sauce
- 2 garlic cloves, minced
- 1 teaspoons ginger, peeled and minced
- extra chopped cilantro or sliced green onions for garnish
- Boil the noodles for 10 to 12 minutes (no need to soak them first). During the last couple minutes of boiling, add the shrimp to the pot and cook it until the meat turns pink.
- In a large bowl, mix together all of the chili lime sauce ingredients: the lime juice, soy sauce, sesame oil, cilantro, green onions, chili garlic sauce, garlic, ginger.
- When the noodles and shrimp are done cooking, drain the pot, give the noodles and shrimp a very quick rinse with cold water, then add them to the large bowl of chili lime sauce. Stir to combine. Garnish with more chopped cilantro or sliced green onion, if desired. Serve immediately.
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
This post is sponsored by Rothy Glass Noodles/ 1ST MK Food. All opinions, recipes, and photos are my own.
Jessica Formicola says
I've been trying to add more seafood to my diet, and this chile lime shrimp looks amazing! I will definitely be adding it to our dinner menu this week!
Gail Montero says
I have used the rice version of wide noodles but not this one and this looks amazing! I have to try this with one of my stir-fries and for this dish, too!