Chicken with glass noodles is amazing and so easy to prepare too!
This chicken with glass noodles stir fry is featured in my cookbook ‘The Curry Guy Thai’. Glass noodles always seemed a bit strange to me at first and I wasn’t sure how easy they would be too cook to perfection. As you will find from this chicken and glass noodles recipes, they could not be easier to prepare. We are talking restaurant quality here in under 30 minutes!
Photo by Kris Kirkham for my cookbook ‘The Curry Guy Thai.’
About this recipe.
Glass noodles (or cellophane noodles) are made from starch, such as mung bean starch or potato starch. They look a lot like rice vermicelli when dry but after cooking they are transparent and look more starchy.
This is a classic way of stir-frying them. Here I’ve used chicken thighs, but pork, beef and tofu also work well. As with all noodle and stir-fry dishes, it’s best to use a large wok for this one. This will allow you to be able to cook at a high heat and really get in there are stir the contents of the wok around so that everything cooks evenly.
Using a hot wok will also give the chicken with glass noodles a nice smoky flavour just like you get when you go out and order them from your favourite Thai restaurant.
Is chicken with glass noodles difficult to prepare?
This is a great recipe to practice those wok skills. If all you want to do is simply cook up this chicken and glass noodles recipe in a pan over a medium heat, that will work too.
But if you want to take it all up a notch, cook over a high heat. Shake and stir the ingredients in your wok and let them take in the intense heat. You will love the smoky flavour you can achieve.
How do you know if your wok is hot enough?
As mentioned above, you could cook over a medium heat if you are just starting out on your cooking journey.
If you want to make this chicken with glass noodles like they do at restaurants, heat your wok over a high heat until it starts smoking. That is the perfect temperature but you will really need to watch it closely and stir continuously.
How long can you store leftovers in the fridge?
This chicken with glass noodles is best served hot from the wok. That said, if you do have leftovers, they will keep in the fridge for a good 3 to 4 days.
Reheat them in a wok or simply place your chicken with glass noodles in the microwave until hot for a quick snack.
Can you freeze leftovers?
Yes and you can freeze leftovers for up to 3 months. Freeze them in an air-tight container or freezer bag. If using a freezer bag, be sure to push out as much air as possible before sealing.
It is a good idea to label and date what is inside as I know from experience, it is often very difficult to figure out what’s in there!
Chicken with Glass Noodles Stir Fry
Ingredients
- 125g (1 cup) diced chicken
- 1 tbsp light soy sauce*
- 150g (51⁄2oz) glass noodle vermicelli
- 3 tbsp rapeseed (canola) oil
- 2 large eggs, beaten
- 4 garlic cloves, chopped
- 4 shallots, thinly sliced
- 2 red bird’s eye chillies, thinly sliced into rings
- 1 medium carrot, grated
- 100g (31⁄2oz) savoy cabbage, shredded
- 8 baby plum tomatoes, halved
- 200g (7oz) bean sprouts
- FOR THE SAUCE
- 3 tbsp water or Thai chicken stock
- 1 tbsp Thai fish sauce
- 1 tbsp light soy sauce
- 2 tbsp oyster sauce* 1⁄4 tsp white pepper
- 1 tsp palm sugar, grated and finely chopped
- TO GARNISH
- 3 spring onions (scallions), sliced
- 1 red spur chilli, cut into rings
- 4 tbsp finely chopped coriander (cilantro)
Instructions
- Put the cubed chicken into a bowl, stir in the soy sauce and set aside.
- Soak the glass noodles in water for 10 minutes to soften and then drain them. If you are not using the noodles immediately, stir in a small amount of oil to stop them from sticking. Be sure to toss the noodles every 5 minutes or so to separate them.
- Meanwhile, combine the sauce ingredients in a bowl and whisk until the sugar is dissolved. Taste and adjust the flavours as necessary, then set aside.
- Pour 1 tablespoon of the oil into a wok or large frying pan over a medium–high heat and add the beaten eggs.
- Fry for a couple of minutes, or until the egg is scrambled and cooked through and then transfer to a plate. Set aside.
- Add the remaining oil to the wok and add the chopped garlic and fry for 30 seconds, then add the shallots and chillies.
- Fry until the shallots have softened, about 3 minutes, but watch the garlic to ensure it isn’t burning. Stir in the chicken and continue cooking until the chicken is about 80% cooked through and then add the grated carrot and cabbage.
- Cook for a further minute or so before stirring in the tomatoes and soaked glass noodles.
- Pour the sauce over the glass noodles and add the cooked eggs. Stir quickly and fry the noodles evenly to bring everything together.
- To finish, stir in the bean sprouts. Transfer equal portions to four serving plates and garnish each with the spring onions (scallions), spur chilli and coriander (cilantro).
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 463Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 141mgSodium: 1945mgCarbohydrates: 53gFiber: 7gSugar: 14gProtein: 28g
Reluctant Housedad
Wednesday 30th of January 2013
This looks the business, Dan. Are you going to enter the MADS blog awards (Mums and Dads)? I'm one of the judges this year and I'm determined to get more dads nominated. Here's a post I wrote about it yesterday https://reluctanthousedad.com/2013/01/29/come-on-dads-make-a-difference-at-the-mads/ Keith