Name: Glass Noodle Stir Fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 100g glass noodles (about 3.5 oz, cellophane or bean thread noodles); 200g chicken breast (about 7 oz, boneless and skinless); 2 eggs (whisked and seasoned with a pinch of salt); 100g cabbage (about 3.5 oz, thinly sliced); 1 carrot (cut into matchstick sizes); ½ onion (thinly sliced); 2 cloves garlic (finely chopped); 1 red chili pepper or bell pepper (thinly sliced); 2-3 tbsp vegetable oil or neutral oil; 3 tbsp light soy sauce (or regular soy sauce); 1½ tsp dark soy sauce; 2 tbsp oyster sauce; 1 tsp sesame oil; 1 tbsp sugar

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This Glass Noodle Stir Fry is a fast and flavorful one-pan meal made with chewy glass noodles, crisp vegetables, tender chicken, and a delicious savory-sweet sauce. It’s ready in just 20 minutes, making it a perfect choice for busy weeknights or a quick homemade takeout-style dinner.

Why You’ll Love This Recipe

This recipe checks all the boxes: quick, easy, and satisfying. Glass noodles (also known as cellophane noodles or bean thread noodles) have a wonderfully chewy texture that absorbs the sauce beautifully. It’s versatile—customize with your favorite protein or veggies—and made with pantry-friendly ingredients. Plus, it’s a healthier alternative to takeout, with fresh ingredients and no added preservatives.

Glass Noodle Stir Fry

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

100 g glass noodles (cellophane or bean thread noodles)
200 g chicken breast (or chicken thigh, boneless and skinless)
2 eggs (whisked and seasoned with a pinch of salt)
100 g cabbage (thinly sliced)
1 carrot (cut into matchstick-size pieces)
½ onion (thinly sliced)
2 cloves garlic (finely chopped)
1 red chili pepper or bell pepper (thinly sliced)
2-3 tbsp vegetable oil or neutral oil

For the Stir Fry Sauce:

3 tbsp light soy sauce
1½ tsp dark soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
1 tbsp sugar

Directions

Soak glass noodles in hot boiling water for 10–12 minutes. Rinse with cold water, drain, cut strands in half, and set aside.
In a small bowl, whisk all sauce ingredients until the sugar dissolves. Set aside.
Cut the chicken into small pieces and season with 2 teaspoons of the stir fry sauce mixture.
Heat a large wok or pan over medium-high heat. Add 1 tablespoon of oil, pour in the whisked eggs, let them set slightly, then scramble into small pieces. Remove and set aside.
In the same pan, add more oil. Sauté the garlic for a few seconds, then add the chicken. Cook for 2–3 minutes until fully cooked.
Add onion and carrot; stir fry briefly.
Add cabbage and stir well. Add in the glass noodles and pour over the sauce mixture.
Toss everything together until the sauce is fully absorbed and the noodles are evenly coated.
Return the crumbled egg and add spring onions if desired. Mix well and remove from heat.
Serve hot.

Servings and timing

Servings: 2–3
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: Approximately 464 kcal per serving

Variations

Vegetarian Version: Omit the chicken and add tofu or extra veggies like mushrooms or snap peas.
Beef or Shrimp: Swap chicken for thinly sliced beef or peeled shrimp. Adjust cooking time accordingly.
Spicy Kick: Add more chili or a dash of chili oil for heat.
Low-Carb Option: Replace glass noodles with shirataki noodles.
Peanut Twist: Add a tablespoon of peanut butter to the sauce for a nutty flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a pan over medium heat with a splash of water or oil to loosen the noodles. Alternatively, microwave in short intervals, stirring in between until heated through.

FAQs

What are glass noodles made of?

Glass noodles are typically made from mung bean starch or sweet potato starch. They turn translucent when cooked and have a chewy texture.

Can I prepare this ahead of time?

Yes, you can prep the vegetables, protein, sauce, and even soak the noodles ahead of time. Store everything separately and cook just before serving.

Is this recipe gluten-free?

It can be made gluten-free by using gluten-free soy sauce and ensuring the oyster sauce and noodles are certified gluten-free.

What’s the difference between light and dark soy sauce?

Light soy sauce is saltier and used primarily for flavoring, while dark soy sauce is thicker, slightly sweet, and adds color.

Can I use other types of noodles?

Yes, rice noodles or vermicelli can work, but the texture will be different. Glass noodles are preferred for their chewiness.

Why do I need to cut the noodles?

Glass noodles can be very long and hard to mix once cooked. Cutting them makes them easier to toss and eat.

Can I skip the eggs?

Absolutely. The eggs add protein and texture but can be omitted or replaced with tofu for a vegan version.

How do I prevent the noodles from sticking together?

Rinsing with cold water after soaking and adding sauce while stir-frying helps prevent clumping.

Can I double this recipe?

Yes, but make sure your pan is large enough to handle the volume. You may need to stir fry in batches.

What kind of oil is best for stir-frying?

Use a neutral-flavored oil with a high smoke point like vegetable, canola, or peanut oil.

Conclusion

This Glass Noodle Stir Fry is a satisfying, quick, and flexible dish that’s perfect for weeknight dinners or casual entertaining. With its vibrant vegetables, flavorful sauce, and customizable ingredients, it’s a one-pan wonder that’s sure to become a staple in your meal rotation.