Stir-Fry Glass Vermicelli Noodles
Stir-Fry Glass Vermicelli Noodles
Ingredients
For the Noodles
- 200 grams glass vermicelli noodles, sweet potato starch noodles
- as needed boiling water, enough to cover noodles
For the Marinade (for chicken)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon cornstarch
For the Meat
- 200 grams chicken breast, thinly sliced
- 1 tablespoon vegetable oil
For the Vegetables
- 1 tablespoon vegetable oil
- 50 grams shiitake mushrooms, thinly sliced
- 1 carrot, medium, julienned
- 1/2 onion, medium, thinly sliced
- 100 grams napa cabbage, chopped
- 2 cloves garlic, minced
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1 tablespoon sesame oil
Garnish
- 1 tablespoon toasted sesame seeds, optional
- as needed green onions, chopped, optional
Instructions
- 1
Place 200 grams of glass vermicelli noodles in a large heatproof bowl. Pour enough boiling water over the noodles to fully submerge them. Let the noodles soak for 8-10 minutes, or until they are soft and translucent. Drain the noodles thoroughly and rinse them under cold water to prevent sticking. Using kitchen shears, cut the noodles into shorter, manageable lengths (approximately 15-20 cm) to make them easier to eat. Set aside.
⏱️ 10 min
- 2
In a medium bowl, combine the thinly sliced 200 grams chicken breast with 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon white pepper, and 1/2 teaspoon cornstarch. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 10 minutes while preparing other ingredients.
⏱️ 10 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the marinated chicken and stir-fry for 3-4 minutes, or until it is cooked through and lightly browned. Remove the cooked chicken from the pan and set it aside.
⏱️ 5 min
- 4
Add another 1 tablespoon of vegetable oil to the same wok. Add 50 grams of thinly sliced shiitake mushrooms and stir-fry for 2-3 minutes until they start to soften. Add 1 julienned medium carrot and 1/2 thinly sliced medium onion. Stir-fry for another 3-4 minutes until the vegetables are slightly tender-crisp. Add 100 grams of chopped napa cabbage and 2 minced cloves of garlic. Stir-fry for 2 minutes until the cabbage wilts slightly and the garlic is fragrant.
⏱️ 10 min
- 5
In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, 1/2 teaspoon white pepper, and 1 tablespoon sesame oil. Mix until the sugar is dissolved.
⏱️ 2 min
- 6
Add the cooked chicken and the drained, cut glass vermicelli noodles back into the wok with the vegetables. Pour the prepared sauce over all the ingredients in the wok. Using tongs or two spatulas, toss everything together for 2-3 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through. The noodles will absorb the sauce and become even more flavorful. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 7
Transfer the stir-fried glass vermicelli noodles to a serving platter. Garnish with 1 tablespoon of toasted sesame seeds and chopped green onions, if desired. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Stir-Fry Glass Vermicelli Noodles
For the Noodles
- 200 grams glass vermicelli noodles, sweet potato starch noodles
- as needed boiling water, enough to cover noodles
For the Marinade (for chicken)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon cornstarch
For the Meat
- 200 grams chicken breast, thinly sliced
- 1 tablespoon vegetable oil
For the Vegetables
- 1 tablespoon vegetable oil
- 50 grams shiitake mushrooms, thinly sliced
- 1 carrot, medium, julienned
- 1/2 onion, medium, thinly sliced
- 100 grams napa cabbage, chopped
- 2 cloves garlic, minced
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1 tablespoon sesame oil
Garnish
- 1 tablespoon toasted sesame seeds, optional
- as needed green onions, chopped, optional
Instructions
- 1
Place 200 grams of glass vermicelli noodles in a large heatproof bowl. Pour enough boiling water over the noodles to fully submerge them. Let the noodles soak for 8-10 minutes, or until they are soft and translucent. Drain the noodles thoroughly and rinse them under cold water to prevent sticking. Using kitchen shears, cut the noodles into shorter, manageable lengths (approximately 15-20 cm) to make them easier to eat. Set aside.
⏱️ 10 min - 2
In a medium bowl, combine the thinly sliced 200 grams chicken breast with 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon white pepper, and 1/2 teaspoon cornstarch. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 10 minutes while preparing other ingredients.
⏱️ 10 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the marinated chicken and stir-fry for 3-4 minutes, or until it is cooked through and lightly browned. Remove the cooked chicken from the pan and set it aside.
⏱️ 5 min - 4
Add another 1 tablespoon of vegetable oil to the same wok. Add 50 grams of thinly sliced shiitake mushrooms and stir-fry for 2-3 minutes until they start to soften. Add 1 julienned medium carrot and 1/2 thinly sliced medium onion. Stir-fry for another 3-4 minutes until the vegetables are slightly tender-crisp. Add 100 grams of chopped napa cabbage and 2 minced cloves of garlic. Stir-fry for 2 minutes until the cabbage wilts slightly and the garlic is fragrant.
⏱️ 10 min - 5
In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, 1/2 teaspoon white pepper, and 1 tablespoon sesame oil. Mix until the sugar is dissolved.
⏱️ 2 min - 6
Add the cooked chicken and the drained, cut glass vermicelli noodles back into the wok with the vegetables. Pour the prepared sauce over all the ingredients in the wok. Using tongs or two spatulas, toss everything together for 2-3 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through. The noodles will absorb the sauce and become even more flavorful. Taste and adjust seasoning if necessary.
⏱️ 5 min - 7
Transfer the stir-fried glass vermicelli noodles to a serving platter. Garnish with 1 tablespoon of toasted sesame seeds and chopped green onions, if desired. Serve hot.
⏱️ 1 min