Seafood Clay Pot with Glass Noodles is a classic Cantonese clay pot dish. The glass noodles soak up all the umami from the shrimp, squid, and crab sticks, combined with the aroma of dried scallops and garlic. Bring the steaming pot to the table—it’s perfect for autumn and winter.
Prep time: 30 minutes (plus soaking time for scallops) | Cook time: 15 minutes | Serves: 3–4
🌴 Ingredients:
· Glass noodles (vermicelli), 2 bundles (about 150g; soak in warm water until soft, then cut into shorter pieces, about 6 inches / 15cm)
· Shrimp, 150g (about 5 oz; peeled and deveined)
· Squid rings, 100g (about 3.5 oz)
· Crab sticks, 3–4 (about 60g; thaw if frozen, torn into strips)
· Dried scallops, a small handful (about 15g; soak in warm water for at least 30 minutes, keep the soaking water)
· Egg, 1 (about 50g; optional)
🌴 Vegetables:
· Shredded cabbage or bean sprouts, a small handful (about 50g; optional)
· Red chili strips, a little (for garnish)
🌴 Seasonings:
· Minced garlic, 3–4 cloves (about 15g)
· Minced ginger, 1 small piece (about 5g)
· Chopped scallion, a little
· Light soy sauce, 2 tbsp (about 30ml)
· Oyster sauce, 1 tbsp (about 15g)
· Dark soy sauce, ½ tbsp (about 7.5ml)
· Cooking wine, 1 tbsp (about 15ml)
· Sugar, ½ tsp (about 2.5g)
· White pepper powder, a pinch (about 0.5g)
· Salt, about 2–3g, to taste
· Cooking oil, 2 tbsp (about 30ml)
· Boiling water or reserved scallop soaking water, about 120ml (½ cup)
All spoon measures are level. Light soy sauce is thin and salty; dark soy sauce is thicker, darker, and slightly sweet—use them as listed for the best color and flavor.
🌴 Instructions:
- Prepare the Ingredients
Soak the glass noodles in warm water until soft, drain well, and cut into shorter pieces. Rinse the shrimp and squid rings. Soak the dried scallops for at least 30 minutes, tear them into small pieces, and reserve the soaking water. Wash the cabbage or bean sprouts. ⚠️ Tip: Soak the noodles just until they bend without a hard core—don’t over-soak, or they’ll turn mushy during braising. - Stir-fry the Seafood
Heat the wok and add 1 tbsp cooking oil. Add the shrimp and squid rings and stir-fry over medium heat for about 2–3 minutes, until they change color. Add the shredded dried scallops and crab sticks, stir well, and set aside. ⚠️ Tip: Cook the seafood just until it changes color. It will go back into the wok later—overcooking makes it tough. - Sauté the Aromatics and Noodles
Reheat the wok and add 1 tbsp cooking oil. Add the minced garlic and ginger and stir-fry over low heat until fragrant. If using cabbage or bean sprouts, spread them at the bottom of the wok, then add the drained glass noodles and toss quickly to combine. ⚠️ Tip: Keep the heat low for the garlic and ginger—high heat burns them and turns them bitter. Drain the noodles well before adding, or they’ll stick to the wok. - Season and Braise
Add 2 tbsp light soy sauce, 1 tbsp oyster sauce, ½ tbsp dark soy sauce, 1 tbsp cooking wine, ½ tsp sugar, and a pinch of white pepper powder. Toss until the sauce evenly coats the noodles. Pour in about ½ cup (120ml) boiling water (or the reserved scallop soaking water). Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 3–4 minutes so the noodles absorb the broth. ⚠️ Tip: Using the scallop soaking water adds extra umami. Don’t add too much water—the noodles can only absorb so much, and excess water makes them mushy. - Combine with the Seafood
Uncover, add the stir-fried seafood, and toss gently to combine. Continue cooking for 1–2 minutes to let the flavors meld. Taste and add salt as needed. If you like a bit of “wok hei” (charred aroma), turn up the heat to reduce the sauce until the bottom of the wok is slightly caramelized. ⚠️ Tip: Stir often while reducing to prevent sticking. Add salt at the end—the seafood is already salty, so taste first. - Plate and Serve
Transfer to a plate or clay pot and garnish with chopped scallion or red chili strips.
💡 Tips:
Soak the noodles just until they have no hard core, then cut them shorter. Stir-fry the seafood just until it changes color and set it aside so it doesn’t get tough. Sauté the garlic and ginger over low heat, and drain the noodles well to prevent sticking. Braise with the scallop soaking water and don’t use too much liquid. Return the seafood at the end, taste before adding salt, and stir often when reducing the sauce to prevent sticking. The result is a pot full of savory flavor, with noodles soaking up all the essence of the sea!
This Seafood Clay Pot with Glass Noodles is rich in umami, with noodles that soak up all the seafood essence. If you like this style of glass noodles with seafood, you can also try my previously posted Garlic Shrimp with Vermicelli (Garlic Shrimp with Vermicelli). For more seafood recipes, check out my seafood (seafood) category.
❤️ Click the homepage for more delicious recipes!