Simple Glass Noodle Stir Fry

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.

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

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Glass Noodle Stir Fry Recipe

Simple, quick glass noodle stir fry recipe, ready in 20 minutes! Delicious one-pan noodle stir fried loaded with vegetables, chewy glass noodle, choice of protein and 4 ingredients flavourful sauce.

4.85 from 20 votes

Print Pin Rate

Course: Main Course

Cuisine: Chinese

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 2 -3

Calories: 464kcal

Author: Khin

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. 

Nutrition

Calories: 464kcal | Carbohydrates: 63g | Protein: 32g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 228mg | Sodium: 2217mg | Potassium: 798mg | Fiber: 3g | Sugar: 12g | Vitamin A: 5627IU | Vitamin C: 56mg | Calcium: 93mg | Iron: 4mg

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