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Thai Glass Noodle Stir-Fry

A quick and flavorful stir-fry featuring chewy glass noodles, tender chicken, and fresh vegetables, perfect for busy weeknights or festive gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 40 g dry Thai glass noodles Soak in warm water before cooking.
  • 170 g boneless skinless chicken breast or thigh, cut into 1/2-inch thick slices Use your preferred cut.
  • 1 tsp soy sauce (for marinating chicken) Choose a high-quality soy sauce.
  • 2 cloves garlic, chopped
  • 1/4 small onion, julienned
  • 2 large eggs
  • 1 cup cabbage, cut into bite-sized pieces
  • 1/3 cup carrots, halved lengthwise and thinly sliced on a diagonal
  • 1/4 tsp ground white or black pepper
  • 1 tomato cut into wedges
  • 1 green onion chopped
For the Sauce
  • 1 Tbsp oyster sauce
  • 1/2 Tbsp soy sauce
  • 1/2 Tbsp Golden Mountain Sauce or Maggi Seasoning (or regular soy sauce)
  • 1 1/2 tsp sugar
  • 2 Tbsp water

Method
 

Preparation
  1. Combine the sliced chicken with 1 teaspoon of soy sauce and mix well. Let it marinate for about 10 minutes while you prep the other ingredients.
  2. Drain the soaked glass noodles and cut them once or twice with scissors to make them easier to toss in the stir-fry.
  3. In a small bowl, mix together all sauce ingredients (oyster sauce, soy sauce, Golden Mountain Sauce, sugar, and water). Stir until the sugar dissolves and set aside.
Cooking
  1. Heat a tablespoon of oil in a wok or large sauté pan over medium-high heat. When the oil is shimmering, add the chopped garlic and sliced onions. Cook for about 1-2 minutes until the garlic turns golden and fragrant.
  2. Add the marinated chicken to the wok, cooking until the pieces are well separated and partially cooked, around 4-5 minutes.
  3. Push everything to one side of the wok, add a bit more oil, then crack in the eggs. Let them set halfway, then gently scramble and mix them into the chicken.
  4. Add in the cabbage, carrots, and half a tablespoon of the sauce. Toss everything together and stir-fry for another 2-3 minutes until the vegetables are just tender.
  5. Toss in the drained glass noodles along with the remaining sauce and white pepper. Stir until the noodles are fully coated and heated through, about 2 minutes. If the noodles seem too chewy, add a splash of water and cook for an extra minute.
  6. Turn off the heat and add the tomato wedges and chopped green onions, tossing everything together using the residual heat to wilt the tomatoes slightly.
  7. Dish up the Thai Glass Noodle Stir-Fry on plates or bowls, with jasmine rice if desired. Enjoy every delicious bite!

Notes

Always prep your ingredients before cooking to ensure a smooth cooking process. Store leftovers in an airtight container in the fridge for up to 3 days.