Peel off the shrimp head and shell, but don't toss them. Set the shrimp aside, and use the heads and shells to infuse the sauce with flavor later.

Soak the noodles: Place the mung bean glass noodles in cold water and let them soak for about 10-15 minutes.

Cook the shrimp heads and shell: Heat 1 tablespoon of oil in a pan over medium heat. Sauté the shrimp heads for 3-5 minutes. Add the sauce mixture (chicken stock, soy sauces, sesame oil, sugar, and optional chili). Cover the pan with a lid while cooking to let the shrimp heads infuse the sauce with rich flavor. Cook about 5-8 minutes

Strain and save the sauce: Remove the shrimp heads from the sauce and strain the liquid. Set it aside for later use.

Sauté the aromatics: In a small pot/clay pot, sauté the minced garlic and ginger until fragrant, about 1-2 minutes. Pour in the reserved sauce.

Add the noodles: Drain the soaked glass noodles and add them to the pan. Add ground coriander and stir the noodles to ensure the noodles soak up all the flavors.

Cook the shrimp: Arrange the shrimp on top of the noodles. Cover the pan with the lid and let everything steam together for about 3 minutes. This keeps the shrimp tender without overcooking.

Final mix: Remove the lid, mix the shrimp with the noodles, and turn off the heat. The residual heat will finish cooking the shrimp.

Garnish and serve: Sprinkle with black pepper and chopped green onions.