Asian-Style Glass Noodle Stir-Fry with Chicken and Vegetables

Name: Asian-Style Glass Noodle Stir-Fry with Chicken and Vegetables
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 Portionen
Ingredients: 4 cups water; 12 ounces dried cellophane (glass) noodles; 0.125 cups sesame oil; 1 piece shallot, thinly sliced; 2 clove garlic, minced; 0.5 pound skinless, boneless chicken breasts, cut into bite-sized pieces; 1 piece carrot, peeled and sliced diagonally; 1 piece red bell pepper, cut into strips; 1 piece zucchini, cut into matchsticks; 4 ounces portobello mushrooms, quartered; 2 tablespoons fish sauce, or to taste; 2 tablespoons oyster sauce; 1.5 teaspoons coconut aminos (soy-free seasoning sauce); 1 tablespoon lime juice, or more to taste; 1 tablespoon chopped green onions

Main Course

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Cook Time

35 min

Servings

Difficulty

Easy

Prep Time

25 Min

Description

This Asian-inspired glass noodle stir-fry is a quick and easy weeknight meal that's packed with flavor and nutrients. I've been making this dish for years, and it's always a hit with my family. The combination of tender chicken, colorful vegetables, and slippery glass noodles in a savory sauce is simply irresistible. Feel free to customize the vegetables to your liking – broccoli, snap peas, or mushrooms would all be great additions. It's perfect for a busy weeknight when you want something healthy and delicious on the table in under 30 minutes. The fish sauce and oyster sauce add a wonderful umami depth, while the lime juice provides a bright, tangy finish. Enjoy!

Ingredients (15 ingredients)

4 cups water
12 ounces dried cellophane (glass) noodles
0.125 cups sesame oil
1 piece shallot, thinly sliced
2 clove garlic, minced
0.5 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1 piece carrot, peeled and sliced diagonally
1 piece red bell pepper, cut into strips
1 piece zucchini, cut into matchsticks
4 ounces portobello mushrooms, quartered
2 tablespoons fish sauce, or to taste
2 tablespoons oyster sauce
1.5 teaspoons coconut aminos (soy-free seasoning sauce)
1 tablespoon lime juice, or more to taste
1 tablespoon chopped green onions

Preparation (7 steps)

Cook the glass noodles

Bring 4 cups of water to a boil in a pot. Add 12 ounces of dried cellophane (glass) noodles and cook according to package directions until transparent, about 3 to 6 minutes. Drain well and set aside.

Prepare shallot and garlic

Thermomix® Setting

3 sec/Speed 5

Add 1 shallot, thinly sliced, and 2 cloves of garlic, minced, to the mixing bowl. Secure the lid and chop for 3 seconds/Stufe 5.

Sauté shallot and garlic

Thermomix® Setting

3 min/248°F/Speed 1 120

Add ⅛ cups of sesame oil to the mixing bowl with the chopped shallot and garlic. Secure the lid and sauté for 3 minutes/120°C/Stufe 1.

180

Cook the chicken

Heat a large nonstick skillet or wok over high heat. Add ½ pound of skinless, boneless chicken breasts, cut into bite-sized pieces, and cook, stirring occasionally, until opaque, about 1 to 2 minutes. Remove the chicken from the skillet and set aside.

Stir-fry vegetables

Add 1 carrot, peeled and sliced diagonally, and 1 red bell pepper, cut into strips, to the skillet. Stir-fry for 4 minutes. Add 1 zucchini, cut into matchsticks, and 4 ounces of portobello mushrooms, quartered. Stir-fry for 3 minutes more, until the vegetables are tender-crisp.

Combine sauce and noodles

Push the contents of the skillet to one side. Pour 2 tablespoons of fish sauce, 2 tablespoons of oyster sauce, and 1 ½ teaspoons of coconut aminos (soy-free seasoning sauce) into the other side and wait until bubbling. Add the cooked noodles. Quickly stir and toss to combine the noodles, sauce, chicken, and vegetable mixture.