Description
A quick and flavorful Thai stir-fried glass noodle dish with tender chicken, crisp vegetables, and a savory umami-rich sauce.
Ingredients
- 200 g dried glass noodles (mung bean vermicelli)
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 small onion, thinly sliced
- 150 g chicken breast, thinly sliced
- 2 eggs, lightly beaten
- 1 cup cabbage, shredded
- 1 medium carrot, julienned
- 3 green onions, cut into pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 1 teaspoon dark soy sauce
- 2 tablespoons water
- 1/4 teaspoon white pepper
Instructions
- Soak glass noodles in room temperature water for 10 minutes until softened, then drain.
- Heat 1 tablespoon oil in a wok over medium-high heat. Add garlic and onion, stir until fragrant.
- Add chicken and cook for 3–4 minutes until fully cooked.
- Push mixture aside, add remaining oil, and scramble eggs until just set.
- Add cabbage, carrot, and green onions. Stir-fry for 2 minutes.
- Add noodles and pour in soy sauce, oyster sauce, fish sauce, sugar, dark soy sauce, and water.
- Toss everything together using tongs and cook for 3–5 minutes until noodles absorb sauce.
- Sprinkle white pepper, adjust seasoning, and serve hot.
Notes
- Do not over-soak noodles to avoid mushy texture.
- Use shrimp, beef, or tofu as protein alternatives.
- Add chili for a spicy version.
- Stir frequently to prevent sticking.
- Reheat with a splash of water to loosen noodles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 120mg
