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Have dinner ready in under 30 minutes with this simple, quick, and versatile Asian glass noodle recipe.Use your favorite protein and vegetables!
Asian GlassNoodles are simply my take on Pancit and JapChae. Yes, I know they are from different countries. They are separate dishes, but I can hardly tell the difference.
This recipe is nowhere near authentic.
Since I cannot determine which one this is more like, I just call them Asian inspired glass noodles.
I love making these because it’s a quick and easy dinner ready in under 30 minutes.
The noodles require no boiling. A quick soak in some hot water while you prep everything else is all that is needed.
Like my other Asian inspired dishes, this is a great way to get extra veggies in.
I prefer to use glass noodles, you’re most likely to find them labeled as cellophane noodles or bean threads.
In a pinch, spaghetti noodles can be used. Just pre-cook to al dente since the noodles will continue to cook when added to the sauce.
You can use whatever protein source you want, I just like chicken.
I also choose chicken because it’s my favorite. I am guilty of using rotisserie chicken in this dish sometimes too. I have zero amounts of shame.
Use whatever it is you like, I really just write all of this in the hopes that you will get in the kitchen and at least try to cook dinner at home.
The vegetables used are up to you. I have used bags of coleslaw mix.It’s another lazy shortcut I use a lot, but feel free to buy 1 head of cabbage and chop it up, along with some carrots.
I usually add green onions, white onions, celery, bean sprouts, and chopped water chestnuts.
Sliced water chestnuts tend to get lost at the bottom of the pot or serving bowl so I use diced chestnuts.
This dish is great for using up leftover vegetables and meats.
If the meat is already cooked, wait until the very end to add it. All you really want to do is warm it up.
Green beans, spinach, carrots? It all works, just like any other stir-fry.
Since we are going for “inspired” and nothing authentic here, use whatever you want.
If I would have had some fresh mushrooms hanging around, I probably would have tossed them in too.
MORE ASIAN INSPIRED RECIPES
15-Minute Fried Rice
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Asian Noodles
Asian Glass Noodles with chicken and vegetables.
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 8 Servings
Calories: 377kcal
Author: Beth Mueller
Ingredients
- 1/4 cup Soy Sauce divided, more may be needed
- 1/4 cup Oyster Sauce
- 1 tablespoon white sugar
- Granulated Garlic
- 8 ounces bean thread noodles cellophane noodles, or other Asian noodles
- 1 1/2 pounds boneless chicken meat sliced into pieces
- 1 head Napa Cabbage slices into 1/2 in slices or substitute 14 ounces coleslaw mix
- 8 ounces fresh bean sprouts
- 12 ounces diced water chestnuts sliced will also work
- 5 stalks celery cleaned in sliced 1/2 inch thick
- 1 small white onion large dice
- Other firm vegetables such as green beans can be added
- 1 can condensed chicken broth or substitute 1 large chicken bouillon cube and 1/2 cup of water
Instructions
If using noodles like bean threads that require soaking, do that first.
Place chicken breast pieces into a small bowl.
Sprinkle 1/2 teaspoon of granulated garlic over the chicken, more or less can be used depending on your taste preference. Add 1 tablespoon of soy sauce and mix to coat chicken. Set aside in the refrigerator for at least 30 minutes.
Add about 2 tablespoons of oil to a skillet and heat over medium-high heat.
Add chicken and cook just until there is no pink left.
Remove from skillet and set aside.
To the same skillet the chicken was cooked in, add another tablespoon of oil, water chestnuts, onions, 2 tablespoons soy sauce and 1/4 teaspoon of granulated garlic.
Turn heat to medium-high and cook until onions are beginning to soften.
Add celery and any other firmer vegetables like green beans. Cook for about 2 minutes.
Add cabbage, condensed chicken broth, any juice that has accumulated on the bottom of the bowl with the cooked chicken, and 1/4 cup of oyster sauce. Set to low. Up to 1 tablespoon of white sugar can be added now if you want it sweeter. Add more soy sauce if desired. Add mushrooms or any other soft-fleshed vegetables now.
Prepare noodles for cooking, according to package directions. Different noodles take different amounts of pre-cooking soak times.
Once noodles are ready and all vegetables are cooked to your desired level, add noodles to pan and turn heat up to medium and continue cooking until noodles are just about done.
Add chicken and continue to cook until noodles are done, add bean sprouts, if using, during the last minute or 2 of cooking.
Garnish with sliced green onions and serve while hot.
Notes
Chicken can be substituted with any protein of your choice.
Vegetables can be substituted with any vegetables you like.
Mosy soy sauces contain wheat gluten. Check the ingredients on the soy sauce label if gluten is a concern. Kikkoman makes a gluten-free soy sauce.
Nutrition
Serving: 1Cup | Calories: 377kcal | Carbohydrates: 50g | Protein: 21.8g | Fat: 9.47g | Saturated Fat: 2.6g | Cholesterol: 55mg | Sodium: 1045mg | Fiber: 4.7g | Sugar: 2.36g
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Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.
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