Chicken and Vegetable Glass Noodle Stir-Fry recipe

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Ingredients

4 cups water
12 ounces dried cellophane (glass) noodles
⅛ cup sesame oil
1 shallot, thinly sliced
2 cloves garlic, minced
½ 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 ½ teaspoons coconut aminos (soy-free seasoning sauce)
1 tablespoon lime juice, or more to taste
1 tablespoon chopped green onions

Nutrition Info

463.7 calories
carbohydrate: 81.2 g
cholesterol: 32.3 mg
fat: 8.4 g
fiber: 2 g
protein: 14.2 g
saturatedFat: 1.4 g
servingSize: -
sodium: 691.1 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water to a boil. Add glass noodles and cook until transparent, 3 to 6 minutes.

  2. Warm sesame oil in a wok or large nonstick skillet over high heat. Add shallot and stir-fry until slightly softened, about 30 seconds. Add garlic and continue to stir-fry until the shallot begins to color, about 2 minutes. Add chicken, cook and stir until opaque, 1 to 2 minutes. Add carrot and bell pepper, stir-fry for 4 minutes. Add zucchini and mushrooms, stir fry for 3 minutes more.

  3. Push the contents of the wok to one side. Pour fish sauce, oyster sauce, and coconut aminos into the other side and wait until bubbling. Add cooked noodles. Quickly stir and toss to combine noodles, sauce, and chicken mixture. Sprinkle with lime juice and garnish with the green onions.

Recipe Yield

4 servings

Recipe Note

This stir-fry comes together in about 30 minutes. It's also a perfect way to get in some tasty vegetables! Feel free to swap types of vegetables.

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