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Chicken and Vegetable Glass Noodle Stir-Fry
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Speedy chicken and vegetable stir-fry with glass noodles, ready in just 30 minutes.
Ingredients:
  • 4 cups water
  • 12 ounces dried cellophane (glass) noodles
  • 0.125 cup sesame oil
  • 1 shallot, thinly sliced
  • 0.5 pound skinless, boneless chicken breasts, cut into bite-sized pieces
  • 1 carrot, peeled and sliced diagonally
  • 1 red bell pepper, cut into strips
  • 1 zucchini, cut into matchsticks
  • 4 ounces portobello mushrooms, quartered
  • 2 tablespoons fish sauce, or to taste
  • 2 tablespoons oyster sauce
  • 1.5 teaspoons coconut aminos (soy-free seasoning sauce)
  • 1 tablespoon lime juice, or more to taste
  • 1 tablespoon chopped green onions
Instructions:
  • Bring water to a rolling boil, then add glass noodles and simmer until they turn transparent, usually 3 to 6 minutes.
  • Heat sesame oil in a wok or large nonstick skillet over high heat. Sauté shallot until slightly softened, about 30 seconds. Add garlic and cook until shallot begins to color, about 2 minutes. Cook chicken until opaque, 1 to 2 minutes. Stir in carrot and bell pepper; cook for 4 minutes. Add zucchini and mushrooms; stir-fry for an additional 3 minutes. Enjoy!
  • In the wok, create a space to pour in fish sauce, oyster sauce, and coconut aminos. Let it bubble, then mix in cooked noodles and chicken. Stir swiftly to coat everything in the flavorful sauce. Finish with a squeeze of lime juice and a sprinkle of green onions for a fresh touch.

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