Chicken & Veggie Glass Noodles
Chicken & Veggie Glass Noodles
Ingredients
For the Main Dish
- 150 g glass noodles
- 300 g chicken, sliced
- 1/2 onion, sliced
- 1 carrot, julienned or thinly sliced
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
For the Sauce
- 5 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon sesame oil
- 1/2 lime juice, from 1/2 lime
- 1 garlic clove, minced
- small piece ginger, grated or minced
For Garnish
- as needed green onion, sliced
- as needed sesame seeds
Instructions
- 1
Cook the glass noodles according to the package instructions. Drain and set aside.
⏱️ 8 min
- 2
Slice the chicken into bite-sized pieces.
⏱️ 3 min
- 3
Heat a large pan or wok over medium-high heat. Add a small amount of oil (if needed) and fry the sliced chicken until golden brown and cooked through. Remove the chicken from the pan and set aside.
⏱️ 7 min
- 4
In the same pan, add a little more oil if necessary, then add the sliced onion, julienned carrot, and sliced red and yellow bell peppers. Sauté for 3-5 minutes until the vegetables are slightly tender-crisp.
⏱️ 5 min
- 5
While the vegetables are cooking, prepare the sauce by combining the soy sauce, teriyaki sauce, sesame oil, lime juice, minced garlic, and grated ginger in a small bowl. Whisk until well combined.
⏱️ 2 min
- 6
Return the cooked chicken to the pan with the sautéed vegetables. Add the cooked glass noodles to the pan.
⏱️ 1 min
- 7
Pour the prepared sauce over all the ingredients in the pan. Toss everything together gently using tongs or spatulas, ensuring the noodles, chicken, and vegetables are evenly coated with the sauce. Cook for another 1-2 minutes to heat through and allow the flavors to meld.
⏱️ 2 min
- 8
Serve immediately, garnished with sliced green onion and a sprinkle of sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken & Veggie Glass Noodles
For the Main Dish
- 150 g glass noodles
- 300 g chicken, sliced
- 1/2 onion, sliced
- 1 carrot, julienned or thinly sliced
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
For the Sauce
- 5 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon sesame oil
- 1/2 lime juice, from 1/2 lime
- 1 garlic clove, minced
- small piece ginger, grated or minced
For Garnish
- as needed green onion, sliced
- as needed sesame seeds
Instructions
- 1
Cook the glass noodles according to the package instructions. Drain and set aside.
⏱️ 8 min - 2
Slice the chicken into bite-sized pieces.
⏱️ 3 min - 3
Heat a large pan or wok over medium-high heat. Add a small amount of oil (if needed) and fry the sliced chicken until golden brown and cooked through. Remove the chicken from the pan and set aside.
⏱️ 7 min - 4
In the same pan, add a little more oil if necessary, then add the sliced onion, julienned carrot, and sliced red and yellow bell peppers. Sauté for 3-5 minutes until the vegetables are slightly tender-crisp.
⏱️ 5 min - 5
While the vegetables are cooking, prepare the sauce by combining the soy sauce, teriyaki sauce, sesame oil, lime juice, minced garlic, and grated ginger in a small bowl. Whisk until well combined.
⏱️ 2 min - 6
Return the cooked chicken to the pan with the sautéed vegetables. Add the cooked glass noodles to the pan.
⏱️ 1 min - 7
Pour the prepared sauce over all the ingredients in the pan. Toss everything together gently using tongs or spatulas, ensuring the noodles, chicken, and vegetables are evenly coated with the sauce. Cook for another 1-2 minutes to heat through and allow the flavors to meld.
⏱️ 2 min - 8
Serve immediately, garnished with sliced green onion and a sprinkle of sesame seeds.
⏱️ 1 min