Shrimp Glass Noodles

How my symptoms showed up

• POTS: lightheadedness and tachycardia on standing earlier in the day, improved after eating

• Migraine: dull, non-throbbing head pressure without nausea or light sensitivity

• Lupus: baseline fatigue, no joint pain or active skin flare-up

Disorder safety check

Condition	Verdict	Notes
POTS	Helpful	Salt + carbs helped reduce symptoms
Lupus	Safe	No inflammatory triggers
Vestibular migraine	Depends	Mild spice tolerated today

Ingredients (1 serving)

• 3–4 oz raw shrimp, peeled and deveined

• 2 oz glass (mung bean) noodles

• 1 clove garlic, minced

• 1–2 scallions, thinly sliced

• ½–1 tsp chili crisp or chili flakes (optional)

• 1–1½ tbsp soy sauce or tamari

• 1 tsp sesame oil

• Neutral oil for cooking

How I made it

1. Soak the noodlesPlace glass noodles in a bowl and cover with very hot water. Let soak 8–10 minutes until fully pliable. Drain and set aside.

2. Prep the shrimpPat shrimp dry and season lightly with salt. If large, cut them in half so they cook evenly.

3. Cook the shrimpHeat a pan over medium heat with a small amount of neutral oil. Add shrimp in a single layer and cook 1–2 minutes per side until just opaque. Remove from the pan and set aside.

4. Build the baseLower heat slightly. Add garlic and scallions to the same pan. Stir for 20–30 seconds until fragrant but not browned.

5. CombineAdd drained noodles to the pan along with soy sauce, sesame oil, and chili if using. Toss gently so the noodles absorb the sauce.

6. FinishReturn shrimp to the pan and toss everything together for another 1–2 minutes until heated through and evenly coated.