Soak the dry glass noodles in room temperature water for about 10 minutes until they soften. Once ready, drain and cut into shorter lengths if preferred.

Trim the antennae of the shrimp and cut the shell along the back to remove the vein.

In a bowl, combine the soy sauce, oyster sauce, black soy sauce, sugar, sesame oil, and chicken stock, stirring until the sugar dissolves.

In a larger bowl, toss the soaked noodles and shrimp, then pour the prepared sauce over and mix gently.

Grind the black and white peppercorns in a mortar and pestle, then add the minced garlic and cilantro to create a fragrant paste.

Heat vegetable oil in a large pot over medium heat, add the garlic-cilantro mixture, and sauté for about 1 minute.

Add the noodles and shrimp, pouring the sauce over the top and bringing it to a gentle boil.

Cover the pot and simmer for 3 minutes, then give everything a stir and cook for another 2-3 minutes until the shrimp are pink and noodles absorb the sauce.

Transfer to a serving bowl, top with green onion and/or Chinese celery leaves, cover, and let it steam for a minute before serving.