Glass Noodle Stir Fry Recipe

Ingredients

• 100 gGlass noodles (cellophane noodles or bean thread noodles)
• 200 gChicken breast (boneless and skinless; thigh can also be used)
• 2Eggs, whisked and seasoned with a pinch of salt
• 100 gCabbage, thinly sliced
• 1Carrot, cut into matchsticks
• 1/2Onion, thinly sliced
• 2 clovesGarlic, finely chopped
• 1Red chilli pepper or bell pepper, thinly sliced
• 2–3 tbspVegetable oil or another neutral-flavoured oil
• 3 tbspLight soy sauce or regular all-purpose soy sauce
• 1 1/2 tspDark soy sauce
• 2 tbspOyster sauce
• 1 tspSesame oil
• 1 tbspSugar

Instructions

1. 1

   Soak the noodles

   Soak the glass noodles in freshly boiled water for 10–12 minutes. Rinse them in cold water, drain well, cut the long strands in half and set aside. Mix the stir-fry sauce ingredients in a small bowl, whisking until the sugar dissolves.

2. 2

   Prepare the ingredients

   Prepare the vegetables, eggs and chicken. Cut the chicken into small pieces and season it with 2 tsp of the sauce mixture.

3. 3

   Cook the eggs

   Heat a large wok or pan over medium-high heat and add 1 tbsp of oil. Pour in the whisked eggs, leave them to set for a few seconds, then break them into small pieces. Remove the egg from the pan and set it aside.

4. 4

   Cook the chicken

   Add more oil to the pan, followed by the garlic, and stir for a few seconds. Add the chicken and cook for 2–3 minutes, or until cooked through, then add the onion and carrot.

5. 5

   Add noodles and sauce

   Add the cabbage and stir well. Put in the glass noodles and pour over the remaining sauce mixture.

6. 6

   Toss everything together

   Toss the ingredients until evenly combined, and cook until the noodles have absorbed the sauce.

7. 7

   Finish and serve

   Add the crumbled egg and spring onions, then combine with the other ingredients. Remove from the heat and transfer to a serving plate.

What is glass noodle stir-fry?

Glass noodles, also called cellophane or bean thread noodles, are known for their translucent look and springy, chewy texture. This Chinese-style stir-fry brings them together with chicken, egg and vegetables for a quick one-pan meal.

Here, the noodles are paired with a balanced mix of light and dark soy, oyster sauce, sesame oil and sugar. Soaking the noodles first helps them soften before they meet the hot wok.

Nutrition and macros by portion

The nutrition label shows one serving as written: 464 calories, 32g protein, 63g carbs, 9g fat.

The noodles and sugar provide most of the carbohydrates, while the chicken and eggs contribute protein. Oil, egg yolks and sesame oil provide much of the fat; serve with extra vegetables or a crisp vegetable side to balance the plate.

Choose and prepare the noodles

Noodle type: Use glass noodles made from mung bean or another starch, following the soaking directions on the packet if they differ from the recipe.

After soaking: Rinse with cold water and drain thoroughly so the noodles do not carry excess water into the pan. Cutting the strands in half makes them easier to toss and eat.

Build the sauce

Soy sauces: Light soy adds the main savoury seasoning, while dark soy deepens the colour. Oyster sauce adds body, and sesame oil brings a toasty aroma.

Dissolve the sugar: Whisk the sauce before cooking until the sugar dissolves. Set aside 2 tsp to season the chicken, then add the remainder with the noodles.

Cook in stages

Egg first: Let the egg set briefly before breaking it up, then lift it out so it stays in soft pieces rather than disappearing into the rest of the stir-fry.

Chicken and vegetables: Stir the garlic briefly, then cook the chicken until done before adding the onion and carrot. Add the cabbage and noodles after these firmer ingredients have had a head start.

Get the noodle texture right

Drain well: Excess soaking water can dilute the sauce and make the finished dish watery, so drain the noodles thoroughly.

Watch the finish: Toss until the sauce is absorbed and the noodles look evenly coated. Take the pan off the heat once they reach that point to avoid overcooking them.

Serve it while hot

Serve the stir-fry straight from the pan while the noodles are warm and springy. A simple side of steamed greens or sliced cucumber can add freshness alongside the savoury sauce.

Recipe notes & tips

• Prepare and slice all the ingredients before heating the wok, as the cooking stages move quickly.
• Use a large wok or pan so the noodles and vegetables can be tossed without spilling.
• Drain the soaked noodles thoroughly before adding them to the pan.
• Keep the garlic moving in the pan and add the chicken after only a few seconds to prevent the garlic catching.
• Taste the finished dish before serving and adjust only if needed, since the sauces already provide seasoning.

Variations

• Use chicken thigh: Swap in boneless, skinless thigh pieces for the breast.
• Change the pepper: Use thinly sliced bell pepper instead of red chilli for a milder dish.
• Add more vegetables: Stir in extra cabbage or carrot while keeping the noodles well coated.
• Make it vegetarian: Replace the chicken with firm tofu and use a vegetarian oyster-style sauce.
• Adjust the heat: Use chilli pepper for a spicier result or bell pepper for a gentler flavour.

Common mistakes to avoid

• Wet noodles: Drain them well after rinsing so excess water does not thin the sauce.
• Overcooked egg: Lift the egg out as soon as it is set and return it near the end.
• Burnt garlic: Stir it for only a few seconds before adding the chicken.
• Crowded pan: Use a large wok or pan so the ingredients can be tossed evenly.
• Noodles left too long: Stop cooking once they have absorbed the sauce to keep their chewy texture.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat in a pan over medium heat, stirring until piping hot; add a small splash of water if the noodles have become dry.

Frequently asked questions