Put the cellophane noodles in a bowl, add enough water to cover by about 2.5cm (1 in) and leave to soak while preparing the other ingredients. Remove the heads and tails from the shrimp (save ...

Assemble the bowls: Pour the hot broth over the noodles in each bowl ... Shredded rotisserie chicken or shrimp added near the ...

While the shrimp stock is simmering, prepare the other ingredients. Put the glass noodles in a bowl, add cool water to cover and leave to soak until fully hydrated. Pour into a colander to drain ...

Add noodles and cook according to package instructions. Drain and set aside. Meanwhile, in a medium bowl whisk together ... Add butter, shrimp and crawfish tails, if using. Cook just until pink.

In a large bowl, cover the mung bean noodles with warm water and let stand ... let stand in the colander. 2. Season the shrimp with salt, white pepper and 1/2 teaspoon of the Sichuan peppercorns.