Quick and easy glass noodle stir fry recipe loaded with plenty of vegetables, chewy glass noodles, and your choice of protein. A healthy dinner option for your family and is perfect for a busy weeknight. Preparation and cooking, everything comes together in just 20 minutes!
Stir-fried glass noodle is very popular in many Asian and Southeast Asian countries. Buddha's delight is a Chinese vegetarian dish made with mung bean noodles, tofu, and vegetables. Korean glass noodle Japchae is made with sweet potato starch noodles and rainbow colour thinly slices vegetables, topped with toasted sesame seeds. Thai glass noodle Pad Woon Sen contains, a dash of fish sauce but the rest of the ingredients are very similar in general.
This recipe is one of our family's favourite meals, and we call it ' Pe Chazan Gyo' in Burmese and is close to Filipino Pancit Sotanghon. The main ingredient is the glass noodles and the rest of the ingredients are not always the same. We usually make it with ingredients that are left in the pantry and a handful of cupboard-friendly sauces. There is no exact rule to make this dish.
This recipe is very similar to our Chicken with Rice Noodle Stir Fry which is made with rice vermicelli noodles, chicken, and vegetables.
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Why you must try this recipe
- Chewy texture of glass noodles, crisp vegetables and the perfectly balanced savory sauce is incredibly delicious and very addictive!
- Raid your pantry! Do not need special ingredients, you can cook with few things you have in your pantry. Once of best best way to use up all the leftover vegetables in the fridge.
- This recipe is very simple that every amatuer homecook can cook without much hassle.
- Nutritious, healthy, budget-friendly family meal that all kids and adult can enjoy.
What do we need
Glass Noodle
Glass noodle is made from the starch of vegetables, it's clear noodles and is translucent when cooked. It is also known as cellophane noodles, mung bean, bean thread vermicelli, potato starch, or sweet potato starch noodles. Glass noodles consist of carbohydrates like other noodles but very little in fat and sugar percentage.
How to cook prepare noodles? Soaking in hot boiling water is the easiest way to prepare glass noodles and is less likely to be overcooked and break apart. Or quickly boil in the hot water for just a few minutes. Cooking time can be varied depending on the different noodle brands. After boiling, rinse in cold water and drain the water out to prevent overcooked and maintain the chewy texture.
Customize the protein and vegetables
Popular protein choices are chicken, prawns/shrimp, and eggs but you can add any of your favourite meat small dice, ground/minced meat. Tofu and mushroom are great options If you don't feel like having any meat products.
I love to add, onions, carrots, spring onions, and cabbage. Bell peppers, broccoli, mangetout, or baby corn go well too. Feel free to add your choice of stir fry veggies mix.
4 Ingredients stir fry sauce
Make a sweet and savoury basic stir fry sauce with simple 4 ingredients. Light soy sauce, oyster sauce, sesame oil, and sugar. I love to add a dash of dark soy sauce for a more appetizing brown colour noodle. Omit dark soy sauce, if you love your noodles white.
How to make it
- First, soak the noodles in the hot boiling water for 10-12 minutes. Then rinse with cold water, drain the water out, cut the noodle strands into half and set it aside.
- Mix all the stir fry sauce ingredients in a small bowl, whisk until sugar dissolve and set it aside.
- Gather and prepare the vegetables, eggs, and chicken. Cut the chicken into small pieces and season with 2 tsp of stir fry sauce mixture.
- Heat the large wok/pan into medium-high heat. Drizzle 1 tbsp of oil, pour the whisked eggs, let it set for few seconds and crumble it into small pieces. Remove from pan and set it aside.
- In the remaining pan, drizzle more oil add garlic and stir for a few seconds, then add the chicken pieces. Cook for 2-3 minutes or until cooked through. Follow with the onion, carrot, cabbage and chilli slices.
- Add the glass noodles in the wok and pour the sauce mixture in.
- Combine and toss well everything evenly and cook until the noodles absorbed all the sauce.
- Place the crumbled egg and spring onions. Combine well with all ingredients. Transfer to serving plate and serving immediatly while hot.
Top Tips
- Prepare and gather the ingredients ahead before you heat the wok.
- Cut the meat into small dices so they will be cooked fast and evenly.
- Do not dumb all ingredients in one time, add the hard vegetables first which take longer to cook.
- Glass noodles are easy to toss and managable if you cut the long noodle strands into half.
Frequently asked questions
Traditional Chinese wok is not necessary for this recipe. You can simply use any large non-stick wok, pan, or skillet.
Delicious on its own without any side dishes or you can pair it with other main dishes and serve it as a side dish. I love to sprinkle some chilli oil, hot chilli sauce, or toasted chilli flakes for a kick of heat and squeeze some fresh lime juice.
The best way is to rinse with cold water after boiling them to remove the extra starch. If you are making it ahead or cooking a batch, toss the noodles with sesame oil or vegetable oil and set it aside.
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📖 Recipe
Glass Noodle Stir Fry Recipe
Ingredients
- 100 g Glass noodles About 3.5 oz ( Cellophane noodles or bean thread noodles, See details in note.
- 200 g Chicken breast About 7 oz ( Boneless skinless chicken thigh or breast )
- 2 Eggs Whisked and season with a pinch of salt
- 100 g Cabbage About 3.5 oz ( Cut thin slices )
- 1 Carrot Cut matchstick sizes
- ½ Onion Cut thin slices
- 2 Clove Garlic Finely chopped
- 1 Red chilli pepper Or bell pepper, cut thin slices
- 2-3 tbsp Vegetable oil Or neutral flavour oil
Stir Fry Sauce
- 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
- First, soak the noodles in the hot boiling water for 10-12 minutes. Then rinse with cold water, drain the water out, cut the long noodle strands into half and set it aside. Mix all the stir fry sauce ingredients in a small bowl, whisk until sugar dissolve and set it aside.
- Gather and prepare the vegetables, eggs, and chicken. Cut the chicken into small pieces and season with 2 tsp of stir fry sauce mixture.
- Heat the large wok/pan into medium-high heat. Drizzle 1 tbsp of oil, pour the whisked eggs, let it set for few seconds and then crumble it into small pieces. Remove from pan and set it aside.
- In the remaining pan, drizzle more oil add garlic and stir for a few seconds, then add the chicken pieces, cook for 2-3 minutes or until cooked through. Follow with the onion, and carrot.
- Next add the cabbage, stir well and place the glass noodles, pour the sauce mixture in.
- Toss well to combine everything evenly and cook until the noodles absorbed all the sauce.
- Now, add the crumbled egg and spring onions. Combine well with all ingredients. Remove from heat and transfer to serving plate.
Video
Notes
- Glass noodles - I usually use Lungkow vermicelli ( bean thread noodles ) also known as cellophane noodles, which is available in most supermarkets and grocery stores in UK. You can use any of your favourite brand bean thread, potato, or sweet potato starch noodles.
- Noodle preparing tips - Do not overcook the noodles. Glass noodles should be a bit chewy in texture. You can either soak the noodles in hot boiling water or boil them in hot water by the packet instructions. Once they are boiled, rinse with cold water and drain the water out to prevent it from overcooked.
- Variations - This recipe goes well with rice vermicelli noodles, rice sticks, or flat rice noodles too!
- Protein - Customize the dish with your choice of protein, instead of chicken you can also try it out with prawns/shrimp, sausage, beef, minced meat, spam, bacon, etc. Make sure to cut the meat into small pieces, so they will be cooked in a couple of minutes.
- Vegetables - Feel free to add any stir fry vegetables left in your fridge. Mushroom, dried shiitake, baby corn, mangetout, bell pepper, bok choy, pak choy also match with this stir fry.
- Dark soy sauce - is used for adding more colour and also flavour to the noodles. If you don't like your noodles brown, you can skip dark soy sauce.
- Reheating - Leftover fried glass noodles can be kept refrigerated and reheat well in the microwave or stovetop. Add a tablespoon of water to prevent the noodles from drying out.
sherry says
Just made this. It was delicious. I used some vegetables and leftover chicken I had in the fridge and the sauce worked wonderfully with it.
Khin says
Sounds so good! Thanks for your lovely feedback!
Gary says
Followed the recipe without making any changes and this dish is absolutely amazing. We are making this again tomorrow evening and everyone agrees that no changes be made. Thank you for sharing this recipe with us!
Khin says
Yayy! So glad that you enjoyed this this recipe, Gary. This noodle recipe is one of our family favourite too. Thank you for trying it out and sharing your feedback with us.
Jenn says
I just made this tonight and not only was it easy to make, it was delicious!!!
Khin says
Thank you so much for sharing your feedback, Jenn. Glad that you enjoyed it.
Sandra says
I don’t know if the amount of sugar in this recipe is meant to give the food a good char/caramelization but it is excessive, I would Cut it In Half next time but other than that it’s pretty solid.
Khin says
Thanks for trying it out this recipe and sharing your feedback, Sandra.
Cheryl says
Great recipe! I omitted some of the vegetables as I don't have them in my pantry. The sauce was a perfect balance of sweet and salty, just what my family loves. Thank you for sharing!
Khin says
So happy that you liked, Cheryl. Thanks for sharing feedback with us.
Rick says
Hi, I need your help. My wife & I are gluten free. What can we do with the dark soy sauce? Substitute, recipe to make an alternative??
Khin says
Hi Rick, you can find gluten-free dark soy sauce in Lee Kum Kee brand. The purpose of dark soy is both for colour and flavour. If you cannot find it easily, you can omit dark soy sauce. If you skip dark soy, the colour of the noodles might not be brown but the taste should be ok.
Leeann says
Just made it tonight and texted my bf to say it might be my very new favorite meal!! I'm going to try to make some more sauce and let it thicken, then pour on top. That sauce was Devine! I love how customizable this recipe is...use whatever meat and veggies you have! Thank You!!
Khin says
So glad that you enjoyed this glass noodle recipe, Leeaann. Thanks for sharing feedback.
Maria jo says
delicious
Khin says
Thanks Maria! Happy that you enjoyed it.
Donna says
Hi I want to make this but I don’t know what the G is in the ingredient I am used to cups can you help me out how much is 100 G glass noodles ext. into cups or ounces? Thank you
Khin says
Hi Donna, g means gram. 100 gram glass noodles is equivalent to 3.5 oz. Hope you enjoy it.
Deanna says
Made it yesterday. I have the same glass noodle packet at home. Followed your noodle prep instructions and turned out so good. The best stir fry we have had. Even my fussy husband enjoyed it. Thanks for sharing all the simple tips.
Khin says
So glad that you and your husband enjoyed this recipe, Deanna. Thanks for trying out and sharing feedback.
Jimmy says
Such a great recipe Khin. I normally put cellophane noodles in Thai soup. I will try your stir fried version of glass noodles with Vegetables . Thanks again for the recipe.
Khin says
I love to add in the soups and also in the Thai-style spring rolls. Hope you enjoy this stir fry recipe!