Easy Glass Noodles Stir Fry With Chicken

5 from 1 vote

Easy Glass Noodles Stir Fry With Chicken

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.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Asian-Inspired

Servings:

Calories: 400kcal

Author: Olivia & Annie

Ingredients

5 oz glass noodles (sweet potato noodles)
4 teaspoons 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 tablespoon minced garlic
1 tablespoon minced ginger
1 red bell pepper, thinly sliced
2 carrots, thinly sliced
1 zucchini, thinly sliced
1 cup of chopped broccoli

For the sauce

⅓ cup low sodium soy sauce (or tamari for a gluten-free option)
2 tablespoons honey
1 tablespoon rice wine vinegar
1-2 teaspoons Sriracha
1 teaspoon 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.

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