Easy Glass Noodles Stir Fry Recipe

This Thai-style Glass Noodle Stir Fry is made with glass noodles, proteins, veggies tossed in a savory and slightly sweet sauce. It tastes like it came from your favorite Thai restaurant.

What is Glass Noodle Stir Fry?

It’s a Thai noodle dish that’s a total comfort food. It’s made with glass noodles, some type of protein (chicken, pork, beef, shrimp, tofu, etc.), vegetables, and eggs. Everything is stir fried together in a delicious sauce that’s savory, sweet, and tangy. 

It’s one of those dishes that takes just a few minutes to make once you’ve gathered all of your ingredients.

Ingredients You’ll Need

The Sauce

• Soy Sauce – for flavoring. I used low sodium soy sauce but you can sub regular soy sauce.
• Oyster Sauce – key ingredient which adds a rich and savory flavor to the dish.
• Fish Sauce – adds a salty umami flavor, so don’t skip it. It’s going to smell funky, but trust me, it’s a critical ingredient in making these noodles taste like authentic thai style noodles. You can find it in the Asian section of the grocery store.  
• Sugar – for sweetness.
• Water

Glass Noodles

It is known as cellophane noodles, fensi, or bean thread noodles. They magically turn bclear like glass once cooked. It’s made of mung bean or green pea flour, so they’re gluten-free.

Proteins (Eggs and Chicken)

I used eggs and chicken in this recipe, but feel free to use other types of protein like pork, beef, and shrimp.

Veggies

I went classic and included onions, cabbage and shredded carrots in this recipe. But feel free to add in any other veggies you like.

How to Make Glass Noodle Stir Fry

I recommend preparing all the ingredients first, as the actual stir-fry goes really fast. 

• Make the sauce: Simply mix together all the sauce ingredients.
• Marinate the chicken: Cut the chicken into thin slices and marinate in soy sauce.
• Cook the glass noodles: Cook the noodles al dente according to package instructions. Then drain and rinse with cold water. (Cut them into shorter pieces and toss with oil to prevent them from sticking.)
• Stir fry the chicken: Sauté the chicken pieces on high heat until it’s cooked through.
• Stir fry the veggies: Sauté the garlic, onions, cabbage, and carrots briefly.
• Cook the eggs: Move the vegetables to one side of the wok or pan, and add the beaten eggs to the empty space in the pan. Scramble the eggs and stir occasionally.
• Stir fry everything together: Add everything back into the pan — noodles, chicken, vegetables, noodles, green onion, and the sauce. Toss until everything is coated with the sauce. 
• Garnish: Serve warm topped with cilantro. 

Variations

This recipe can also be made with other proteins or vegetables. You can also add different flavors to this dish:

• Different protein options: You can use pork, beef, shrimp, or tofu in this recipe.
• Different veggies: Other great options include tomatoes (you’ll need to remove the seeds), bell pepper, mushroom, and bok choy.
• Make it spicy: Simply add some crushed red pepper flakes.
• Make it tangy: Add rice vinegar for a savory, sweet and tangy flavor.

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Glass Noodle Stir Fry Recipe

This Thai-style Glass Noodle Stir Fry is made with glass noodles, proteins, veggies tossed in a savory and slightly sweet sauce. It tastes like it came from your favorite Thai restaurant.

Ingredients

• 6 oz glass noodles (dried)
• 2 tablespoons vegetable oil divided
• 1 pound chicken breasts (boneless and skinless, and slice them into thin strips. You can also use chicken thighs, pork or other types of protein)
• 2 tablespoons minced garlic
• 1/2 onion (medium-size, thinly sliced)
• 1/2 cup thinly sliced carrots
• 2 cups cabbage thinly sliced (you can also sub other vegetables)
• 1 medium tomato (seeds removed, and sliced into thin strips)
• 1/2 teaspoon ground white pepper (or black pepper)
• 2 eggs whisked
• 2 green onions chopped

For the Sauce

• 2 tablespoons low-sodium soy sauce
• 3 tablespoon oyster sauce
• 1 tablespoons fish sauce
• 2 tablespoons sugar
• 1/4 cup water

Instructions

• Prepare the glass noodles: Soak the noodles until al dente according to package instructions. Then drain and rinse with cold water. Cut them into shorter pieces and toss with oil to prevent them from sticking.
• Make the sauce: While the noodles are soaking, mix together all the sauce ingredients.
• Stir fry the chicken: Heat 1 tablespoon oil in a non-stick skillet or wok over medium-high heat. Add chicken pieces and sauté until cooked through, about 6 minutes.
• Stir fry the veggies: Transfer the chicken to a plate, and add the remaining oil to the skillet. Add garlic, and sauté for about 1 minute until fragrant. Add onions, cabbage, tomato, carrots, and white pepper to the skillet and stir-fry for about 2-3 minutes.
• Cook the eggs: Move the vegetables to one side of the pan, and add the beaten eggs to the empty space in the pan. Scramble the eggs until the eggs are cooked through.
• Stir fry everything together: Add chicken back to the skillet, and then add noodles, and the sauce. Toss until everything is coated with the sauce. (Taste and add more soy sauce if necessary. Sprinkle the chopped green onions and mix gently. If your noodles are a little dry, you can also add some water, one tablespoon at a time. )