Around 12 shrimps , deveined (In Chinese cooking, the shell of shrimps usually are kept; However peel it whatever if you like)
2small bunches of mung bean noodles
5mushrooms , with flower cut
2garlic cloves , finely chopped
1tablespoonchopped green onion
1tablespoonlight soy sauce
1cupwater or stock
Soak the mung bean noodles in clean water for around 15 minutes until soft. If you are in hurry, use warm water instead of cold water. Transfer the noodles out and discard the water.
Heat up cooking oil in pan; add garlic cloves, ginger, and chopped coriander steam in to stir fry until aroma. Add shrimp in to stir fry until they begin to turn red.
Heat a clay pot, place a layer of soaked mung bean noodles firstly and then transfer all the content in the pan to the clay pot. Add salt firstly, then soy sauce; cooking wine, peppercorn powder and water (the noodles will absorb the water during the later heating process).
Continue cooking for around 5 minutes. Serve with chopped coriander or green onion garnished?