Stir Fry Glass Noodles (Mung Bean Vermicelli)

These Stir-fried Glass Noodles (mung bean vermicelli) are a tasty dinner option with chewy noodles and plenty of vegetables. I am using chicken, but you can use any protein you prefer, even tofu!

Can't get enough of noodles? Try my crispy Bird's Next Noodles next!

🥡 About This Recipe

Growing up, my mother used to always make these stir-fried glass noodles for Chinese New Year. My favorite part was the chewy texture of the noodles. Her protein of choice was always chicken, but you can use any protein you prefer. You can also make it vegetarian by using mushrooms or tofu.

The most difficult part of this recipe is making sure the noodles do not break. Glass noodles are quite fragile so you have to be gentle when handling them and make sure not to soak them for too long.

🍜 What are Glass Noodles?

One confusing thing is that they go by many different names. For example, you will see them called cellophane noodles, bean thread noodles, bean thread vermicelli, mung bean noodles, mung bean vermicelli, etc., but they all refer to the same thing.

I like to prepare mine by soaking them in warm water for around 10-15 minutes. You want to avoid soaking them for too long as they will become too fragile and delicate. If you do a taste test, they should feel they are just slightly undercooked. We want it like this because we will finish cooking them in the pan.

What I usually do is prep all my ingredients first (chopping veggies, slicing meat, etc.) and then soak the noodles last. And by the time, I need to add them to the wok (10-15 minutes later), they are softened the perfect amount.

🧂 Ingredients

• Mung Bean Vermicelli: You can buy this at most Asian markets. Make sure you get mung bean noodles and not rice noodles. You can tell the difference by checking the ingredient list. Mung bean noodles will contain some amount of mung bean starch.
• Protein: I'm using chicken, but you can use any protein you want, beef, pork, shrimp, tofu, or whatever.
• Vegetables: Green cabbage, carrots, and shiitake mushrooms are the most common choices. You also need freshly minced garlic and sliced scallions.
• Seasoning: Soy sauce, Shaoxing wine, oyster sauce, sugar, and white pepper.
• Eggs: The fluffy eggs are one of my favorite parts of this stir-fry.

🔪 Instructions

This recipe can be made with fresh or dried shiitake mushrooms. To rehydrate dried shiitake mushrooms, submerge them in a bowl of boiling water for 15 minutes. Remove and discard the stems, then cut the caps into thin slices.

STEP 1: Soak the mung bean vermicelli in warm water for a few minutes until soft. When the noodles are pliable, use scissors to cut them in half. Let them soak in the water until the last step.

STEP 2: Combine the sauce ingredients in a small bowl: oyster sauce, soy sauce, sugar, Shaoxing wine, and white pepper.

STEP 3: Heat your wok on high heat until it smokes slightly. Add 1 tablespoon of oil to the wok and swirl it around. Add the beaten eggs and scramble them until they are mostly solid but still slightly underdone. Remove to a bowl.

STEP 4: Add another tablespoon of oil and swirl it around the wok. Add the chicken and stir-fry for 2-3 minutes until no longer pink. Remove and set aside.

STEP 5: Heat the remaining 2 tablespoons of oil and reduce the heat to medium-high. Add the garlic and scallion whites and cook for 30 seconds until fragrant.

STEP 6: Increase the heat back to high, then add the cabbage, shiitake mushrooms, and carrots. Stir-fry for 2 minutes, making sure to constantly stir to allow steam to escape.

STEP 7: Add the vermicelli directly from the soaking water to the wok. Add the cooked egg, chicken, and sauce ingredients and stir-fry for two minutes until the noodles are tender. Be extra gentle to prevent the noodles from breaking apart.

Garnish with scallion greens, and enjoy!

📋 Recipe

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