Glass Noodle Stir Fry Recipe

Introduction

Glass noodle stir fry is a quick and flavorful dish that combines tender chicken, fresh vegetables, and silky glass noodles in a savory sauce. Perfect for a weeknight dinner, this recipe is easy to customize and packed with delicious textures.

Ingredients

• 100 g glass noodles (about 3.5 oz; cellophane noodles or bean thread noodles)
• 200 g chicken breast (about 7 oz; boneless, skinless)
• 2 eggs (whisked with a pinch of salt)
• 100 g cabbage (about 3.5 oz; cut into thin slices)
• 1 carrot (cut into matchstick sizes)
• ½ onion (cut into thin slices)
• 2 cloves garlic (finely chopped)
• 1 red chilli pepper (or bell pepper; cut into thin slices)
• 2-3 tbsp vegetable oil (or neutral flavor oil)
• 3 tbsp light soy sauce (or regular all-purpose soy sauce)
• 1½ tsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tbsp sugar

Instructions

1. Step 1: Soak the glass noodles in hot boiling water for 10–12 minutes. Rinse with cold water, drain well, and cut the long strands in half. Set aside. In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, sesame oil, and sugar until the sugar dissolves. Set the sauce aside.
2. Step 2: Prepare the vegetables, eggs, and chicken. Cut the chicken into small pieces and season with 2 teaspoons of the stir fry sauce mixture.
3. Step 3: Heat a large wok or pan over medium-high heat. Add 1 tablespoon of oil and pour in the whisked eggs. Let them set for a few seconds, then scramble into small pieces. Remove the eggs from the pan and set aside.
4. Step 4: In the same pan, add more oil if needed. Stir-fry the garlic for a few seconds until fragrant. Add the chicken pieces and cook for 2–3 minutes until cooked through. Add the onion and carrot and stir-fry briefly.
5. Step 5: Add the cabbage and stir well. Then place the glass noodles on top and pour the sauce mixture over everything.
6. Step 6: Toss everything together vigorously to combine and cook until the noodles have absorbed all the sauce.
7. Step 7: Add the scrambled egg and red chilli (or bell pepper). Mix well with all ingredients. Remove from heat and transfer to a serving plate.

Tips & Variations

• For a vegetarian version, substitute chicken with tofu and use vegetarian oyster sauce.
• Adjust the chili amount to your preferred spice level or leave it out for a milder dish.
• Use bean sprout or spinach added at the end for extra crunch and color.
• Soaking noodles in hot water briefly helps them soften without becoming mushy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat, adding a splash of water or oil to prevent sticking. This dish is best enjoyed fresh but reheats well for a quick meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute glass noodles with rice vermicelli or thin egg noodles if preferred, though the texture and flavor will differ slightly.

How do I prevent the noodles from sticking together?

Rinse the soaked noodles under cold water after draining, and toss them with a little oil before cooking. Stir-frying quickly over high heat also helps keep them separate.

Glass Noodle Stir Fry Recipe

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★★★★★

5 from 80 reviews

This Glass Noodle Stir Fry is a flavorful and vibrant dish combining tender chicken, crunchy vegetables, and delicate glass noodles all tossed in a savory soy-based sauce. Perfect for a quick and satisfying meal, it features a delightful balance of textures and a burst of umami with every bite.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 3–4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Noodles

• 100 g Glass noodles (Cellophane noodles or bean thread noodles)

Protein

• 200 g Chicken breast (boneless, skinless, cut into small pieces)
• 2 Eggs (whisked and seasoned with a pinch of salt)

Vegetables

• 100 g Cabbage (thinly sliced)
• 1 Carrot (cut into matchstick sizes)
• ½ Onion (thinly sliced)
• 1 Red chili pepper (or bell pepper, thinly sliced)
• 2 Cloves Garlic (finely chopped)

Sauces and Seasonings

• 2–3 tbsp Vegetable oil (or neutral flavor oil)
• 3 tbsp Light soy sauce (or regular all-purpose soy sauce)
• 1½ tsp Dark soy sauce
• 2 tbsp Oyster sauce
• 1 tsp Sesame oil
• 1 tbsp Sugar

Instructions

1. Soak and Prepare Noodles: Soak the glass noodles in hot boiling water for 10-12 minutes until softened. Rinse under cold water, drain well, and cut long strands in half. Set aside. Mix all stir fry sauce ingredients in a small bowl and whisk until sugar dissolves, then set aside.
2. Prep Chicken and Vegetables: Prepare all vegetables by slicing and cutting as instructed. Season the chicken pieces with 2 teaspoons of the prepared stir fry sauce mixture and let marinate briefly.
3. Cook Eggs: Heat a large wok or pan over medium-high heat and add 1 tablespoon of oil. Pour in the whisked eggs, let them set for a few seconds, then crumble into small pieces. Remove from pan and set aside.
4. Sauté Chicken and Aromatics: Add more oil if needed to the pan. Stir-fry garlic for a few seconds until fragrant, then add chicken pieces. Cook for 2-3 minutes or until chicken is cooked through. Add onion and carrot and stir-fry briefly to soften slightly.
5. Add Cabbage and Noodles: Stir in cabbage and toss well. Then add the soaked glass noodles and pour the sauce mixture over everything.
6. Combine and Simmer: Toss all ingredients thoroughly to combine and cook until the noodles have absorbed the sauce and everything is heated through.
7. Finish and Serve: Add the crumbled eggs and sliced red chili or spring onions. Stir well to incorporate, remove from heat, and transfer to a serving plate. Enjoy immediately.

Notes

• Glass noodles are also known as cellophane noodles or bean thread noodles and are typically made from mung bean starch.
• If you prefer, chicken thighs can be used instead of breast for a juicier texture.
• You can adjust the chili to your spice preference or substitute with bell pepper for a milder dish.
• Make sure to cut the noodles shorter after soaking to make them easier to eat with chopsticks or a fork.
• The stir fry sauce can be doubled for a saucier dish if desired.

Keywords: glass noodle stir fry, cellophane noodle recipe, chicken stir fry, easy Asian recipes, quick dinner stir fry