Glass noodles with shrimp and ginger, cooked in a rice cooker

Soak the glass noodles 10 minutes to fully rehydrate them.

Mix oyster sauce, soy sauce, dark soy sauce, sugar, toasted sesame oil, water, and a little shrimp paste and oil.

Drain the noodles, cut them in halves or thirds, and add to the sauce. Mix in the shell-on shrimp.

Put fat in the rice cooker, add the aromatics, close the lid if the cooker needs the weight and press cook.

Once sizzling, stir and cook about three minutes, stirring a couple more times, so the aromatics infuse the oil; press cook again if the cooker clicks off when opened.

With tongs, add the noodles first, then pour the shrimp and sauce on top; spread the shrimp in one layer and close the lid.

Cook until the cooker clicks off; after about four minutes, stir the noodles to redistribute the sauce and flip the shrimp.

When it clicks off, stir; if the noodles are undercooked add a splash of water and cook a little more.

Finish with celery leaves and cilantro and serve, with rice or alone.

Variation: rice vermicelli also works if fully rehydrated (a longer soak) and stirred more often, especially early on.

Variation: egg noodles must be boiled first; boil them in the rice cooker, drain, then stir-fry them in it.