Glass Noodle Stir-Fry is a delightful blend of texture and flavor, making it a popular choice in Asian cuisine. This recipe combines the chewy goodness of glass noodles with a vibrant mix of vegetables, protein, and savory sauces. Perfect for a quick dinner idea or a meal prep option, this dish is not only satisfying but also gluten-free and high in nutrition.
Ingredients
Scale:
8 oz glass noodles (also known as cellophane noodles)
2 cups mixed vegetables (bell peppers, broccoli, and carrots)
1 cup protein (tofu, shrimp, or chicken, cut into bite-sized pieces)
2 tablespoons cornstarch (optional, for coating protein)
3 tablespoons soy sauce (or tamari for gluten-free option)
1 tablespoon oyster sauce (optional for extra depth of flavor)
1 tablespoon sesame oil (for cooking and flavor)
1 tablespoon vegetable oil (for stir-frying)
2 green onions, sliced (for garnish)
Sesame seeds (for garnish)
Chili flakes or sliced chilies (optional, for heat)
Instructions
Soak the glass noodles in warm water for about 20-30 minutes or until they are soft and pliable. Drain thoroughly and set aside.
If using tofu or chicken, toss it in cornstarch for a crispy texture. Season with a pinch of salt and pepper, and let it sit for a few minutes.
In a large wok or non-stick skillet, heat the vegetable oil over medium-high heat until shimmering.
Add the prepared protein to the hot oil and stir-fry for about 5-7 minutes, or until golden brown and cooked through. Remove from the pan and keep warm.
In the same wok, add the mixed vegetables. Stir-fry for about 3-4 minutes or until they are vibrant and tender-crisp.
Add the drained glass noodles to the wok along with the cooked protein. Pour in the soy sauce, oyster sauce, and sesame oil. Toss everything together gently.
Remove from heat and transfer to a serving platter. Garnish with sliced green onions and sesame seeds. Serve hot.
