Stir Fried Glass Noodles with Chicken and Shrimp
These stir fried glass noodles are loaded with tender chicken, juicy shrimp, fluffy eggs, mushrooms, and colorful vegetables. Very quick and easy to make for everyday meal.
Servings: 4 portions
Calories: 359kcal
Ingredients
- 300 gr glass noodles
- 100 gr chicken thigh fillet
- 35 gr shrimp
- 1 piece fish cake
- 1 piece mushroom dried shitake
- 1 pcs mushroom wood ear
- 50 gr cabbage
- 50 gr mustard green
- 1 stalk green onion
- ½ pcs carrot
- 2 pcs chilis remove seeds
- 1 tbsp dried shrimp optional
- 2 cloves garlic
- 2 pcs shallots
Sauce
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp mushroom powder optional
- 1 tsp pepper
Instructions
- Soak the dried shiitake mushrooms in hot water until softened (Image 1). Soak the glass noodles in cold water until pliable (Image 2). Keep them in the soaking water until you are ready to cook.
- Finely chop the garlic and shallots (Image 3). Slice the chicken thighs, fish cake, and softened shiitake mushrooms (Images 4–6).
- Thinly slice the cabbage and cut the carrot into thin julienne strips (Images 7–8). Slice the green onions and softened wood ear mushrooms (Images 9–10). If using dried wood ear mushrooms, soak them beforehand until completely softened.
- Heat a little oil in a pan and stir-fry the shrimp just until pink and opaque. Remove and set aside (Image 11). Scramble the eggs separately until just cooked, then remove from the pan and set aside (Image 12).
Notes
- Keep some soaking water with the noodles. Instead of draining them completely, lift the noodles directly from the water and let a little water go into the wok. The extra moisture helps the noodles soften and absorb the sauce without becoming dry.
- Cook the shrimp separately. Stir-fry the shrimp just until pink and opaque, then set them aside. Add them back near the end so they stay juicy instead of becoming rubbery.
- Cook the eggs separately, too. Scrambling the eggs first keeps them soft and gives you nice pieces of egg throughout the noodles rather than having them disappear into the stir-fry.
- Cut the vegetables thinly and evenly. Julienne the carrots and thinly slice the cabbage so everything cooks quickly and at roughly the same rate.
- Have everything ready before you start stir-frying. Once the wok is hot, this recipe moves quickly. Prepare the sauce, vegetables, proteins, and noodles beforehand so nothing gets overcooked while you are chopping the next ingredient.
- Toss the noodles gently. Once softened, glass noodles can break easily. Use tongs or two spatulas to lift and toss rather than aggressively stirring them.
- Add the shrimp, eggs, green onions, and chili at the end. They only need a quick toss to heat through and combine with the noodles.
Nutrition
Serving: 1portion | Calories: 359kcal | Carbohydrates: 68g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 81mg | Sodium: 547mg | Potassium: 189mg | Fiber: 1g | Sugar: 1g | Vitamin A: 468IU | Vitamin C: 15mg | Calcium: 70mg | Iron: 3mg