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.
Servings: 2 -3
Calories: 464kcal
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.
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
