Claypot Shrimp with Glass Noodles

  

I'm afraid my photo doesn't really do this dish justice.  It was actually really good, but I forgot to take pics. after I plated it.  I was browsing online, looking for something interesting to do with the shrimp I was defrosting when I found this recipe

I stayed fairly true to the original recipe but have noted my changes along with the pics. below...

I chopped up 8 cloves of garlic and about 2 inches of fresh ginger

chopped the roots and about 3 inches of the stems from some fresh coriander

Sautéed the coriander, garlic and ginger in some coconut oil until softened

Meanwhile, I soaked (about 30 mins.) and then drained a 240g pkg. of glass (mung bean) noodles

Added the noodles, sautéed items,  2 tbsp. soy, 1 tbsp. oyster sauce, 1 tbsp. Maggi, 1 tbsp. freshly ground black pepper, 1 tbsp. ketjap manis, 2 tbsp. sambal oelek and 2 tsp. sesame oil to a bowl and mixed thoroughly

Rinsed and dried 400g shrimp (in their shells)

Washed 

some Shanghai Bok Choi

 

Chopped and drained the Shanghai Bok Choi

 

Mixed the shrimp with the noodles and other ingredients

Oiled the inside of the claypot

Added everything (including the bok choi) to the claypot

 

Put the lid on the claypot and baked at 350F for about 40 mins.

All done!