This glass noodles stir fry is a delicious dish packed with veggies, chicken, glass noodles, and a tasty sauce. It comes together in less than 30 minutes, making it a great option for an easy weeknight meal. This dish is inspired by japchae—a traditional Korean dish.
Why You’ll Love This Recipe
- This easy recipe is great for both busy weeknights and special occasions
- You can easily tweak this recipe to use up the leftover veggies you have on hand
- We like to use chicken, but you can swap it for another choice of protein like thinly sliced steak or shrimp
- The stir fry comes together in less than 30 minutes
- It's a great way to get protein, veggies, and carbs in one meal
- The savory sauce is simple yet packed with flavor
Ingredient Notes
- Glass noodles - glass noodles are translucent chewy noodles typically made from a starch of vegetables like sweet potatoes. The sweet potato starch noodles are our favorite for this dish. They have a chewy texture and provide a great base for this recipe. Mung bean vermicelli noodles made from mung bean starch are common as well. We have found these noodles at basic grocery stores but Asian markets will have them as well. If you have a hard time finding these noodles, you can swap them for rice noodles like rice vermicelli noodles or a thicker rice noodle that is typically used in pad thai.
- Boneless skinless chicken breast - you could also swap the chicken for steak or shrimp.
- Red bell pepper, carrots, zucchini, broccoli
- Toasted sesame oil or olive oil - we prefer the sesame oil for the additional flavor it provides.
- Minced ginger & garlic - we prefer fresh to create a more flavorful sauce.
- Low sodium soy sauce - or use coconut aminos or tamari for a gluten-free option.
- Honey
- Rice vinegar
- Sriracha
- Arrowroot powder or cornstarch
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Large frying pan
- Large pot
- Cutting board
- Knife
- Whisk
- Measuring cups and spoons
- Wooden spatula
Step by Step Directions
For the full recipe instructions for this glass noodles stir fry, scroll down to the recipe card at the bottom of the page.
Add water to a medium sized pot and set it on the stove on medium heat. Once the water is boiling, add the sweet potato glass noodles and cook until tender, according to package directions. Once the noodles are done, keep them submerged in water to prevent sticking until you’re ready to add them to the stir fry. Continue on to the next steps while the noodles are cooking.
Begin by heating 2 tsp of sesame oil in a large skillet over medium heat. Sprinkle salt and pepper over the thinly sliced chicken. Once the oil is hot, add the chicken to the pan. Let the chicken cook for 4-6 minutes, stirring occasionally, until it is fully cooked and no longer pink. Set it aside in a bowl.
Add the remaining 2 tsp of sesame oil and garlic and ginger to the same pan over medium heat. Once the oil is hot, add the vegetables. Cook for 4-6 minutes, or until the vegetables are tender.
While the vegetables are cooking, whisk the stir-fry sauce together in a small bowl. Add the soy sauce, honey, rice wine vinegar, sriracha, and arrowroot powder.
Drain the noodles. Once the vegetables are tender, add the cooked chicken and noodles to the veggie mixture. Pour the stir fry sauce over and mix until everything is fully coated. Let the mixture cook for 2 more minutes, until the sauce is thickened.
Tips & Variations
- If you're not in the mood for chicken, feel free to swap it for another main protein like steak or shrimp, or leave it out all together for a vegetarian and vegan option.
- Feel free to swap the vegetables for other vegetables you have on hand like shiitake mushrooms, bok choy, green onion, or cabbage. Colorful vegetables make this stir fry fun.
- If you want this dish to serve as more of a side dish instead of a main dish, you can leave the main protein out.
- Feel free to top this dish with cashews, red pepper flakes, green onion, chili sauce, or sesame seeds.
FAQ
Store leftovers in an air tight container for up to 3 days.
For a gluten free option, use tamari or coconut aminos instead of soy sauce.
This dish is dairy-free.
For a vegetarian and vegan option, simply leave the chicken out and swap for tofu if you prefer.
If you like this Korean glass noodle stir fry, check out a few of our other easy meals:
If you make this these Korean glass noodles, please let us know how they turn out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Easy Glass Noodles Stir Fry With Chicken
Ingredients
- 5 oz glass noodles (sweet potato noodles)
- 4 tsp toasted sesame oil or olive oil, divided (we prefer the sesame oil for the additional flavor it provides)
- 1 lb boneless skinless chicken breast, thinly sliced
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 red bell pepper, thinly sliced
- 2 carrots, thinly sliced
- 1 zucchini, thinly sliced
- 1 cup of chopped broccoli
For the sauce
- 1/3 cup low sodium soy sauce (or tamari for a gluten-free option)
- 2 tbsp honey
- 1 tbsp rice wine vinegar
- 1-2 tsp Sriracha
- 1 tsp arrowroot powder or cornstarch
Instructions
- Add water to a medium sized pot and set it on the stove on medium heat. Once the water is boiling, add the sweet potato noodles and cook until tender, according to package directions. Once the noodles are done, keep them submerged in water to prevent sticking until you’re ready to add them to the stir fry. Continue on to the next steps while the noodles are cooking.
- Begin by heating 2 tsp of sesame oil in a large skillet over medium heat. Sprinkle salt and pepper over the thinly sliced chicken. Once the oil is hot, add the chicken to the pan. Let the chicken cook for 4-6 minutes, stirring occasionally, until it is fully cooked and no longer pink. Set it aside in a bowl.
- Add the remaining 2 tsp of sesame oil and garlic and ginger to the same pan over medium heat. Once the oil is hot, add the vegetables. Cook for 4-6 minutes, or until the vegetables are tender.
- While the vegetables are cooking, whisk the stir fry sauce together in a small bowl. Add the soy sauce, honey, rice wine vinegar, sriracha, and arrowroot powder.
- Drain the noodles. Once the vegetables are tender, add the cooked chicken and noodles to the veggie mixture. Pour the stir fry sauce over and mix until everything is fully coated. Let the mixture cook for 2 more minutes, until the sauce is thickened.
Notes
- If you're not in the mood for chicken, feel free to swap it for another main protein like steak or shrimp, or leave it out all together for a vegetarian and vegan option.
- Feel free to swap the vegetables for other vegetables you have on hand like shiitake mushrooms, bok choy, green onion, or cabbage.
- This recipe is dairy-free. To make this recipe gluten-free, use tamari or coconut aminos instead of soy sauce. For a vegetarian or vegan option, simply leave the chicken out and swap for tofu if you prefer.
The recipe can be found on My Fitness Pal by searching "BWB Glass Noodles Stir Fry."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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