Start by preparing your glass noodles. Place dry glass noodles in a large mixing bowl. Cover with warm water straight from the tap, covering totally. Allow noodles to sit according to package directions, usually 10-30 minutes, then drain. Toss with dark soy sauce and set aside.
Using a mortar and pestle, grind together chopped cilantro stems, whole white peppercorns and salt, making a paste. Set aside.
In a large frying pan, heat vegetable oil over medium-high heat. Add onion, softening for 2 minutes before adding celery and ginger. Continue to cook for 2 minutes, finally adding the cilantro steam paste, tossing until combined and warm. Remove from heat and set aside.
Line the bottom of you cooking vessel with raw bacon pieces. Divide onion mix between the two bowls. Top with raw, shell-on shrimp and finally glass noodles tossed in dark soy sauce. Set aside.
In a small bowl, whisk together all ingredients for the sauce (light soy sauce through water). Drizzle over noodles packed into the cooking vessel. Cover.
Heat cooking method until very, very hot. I highly recommend a charcoal grill or gas stove, but a gas grill will also work. You can bake this dish, but the bacon on the bottom will not caramelize without that direct flame.
Cook over very hot flame for 10-12 minutes and don't peek! You'll let out all of the steam and heat.
Cooking temperatures are going to vary greatly, as will the cooking vessel, so at this point, peek inside one to make sure the shrimp are pink. Remove and serve in cooking vessel.
If you've tried this recipe, come back and let us know how it was!
*Look for celery with young, green leaves, you'll need them later.