Thai Glass Noodle Stir-Fry with Chicken

By Sprig Originals ✓ · cooked up in Sprig

Springy mung bean noodles soaked just until bendable, then finished in a hot wok with chicken, egg, and a simple oyster-soy sauce so they drink up every drop. Fifteen minutes of cooking, no clumping, and the noodles stay glassy and separate instead of turning to paste — the way a good Thai kitchen sends it out.

Ingredients

• 6 oz dried glass noodles (mung bean vermicelli / bean thread)

• 3 tbsp oyster sauce
• 1 tbsp thin soy sauce
• 1 tsp dark soy sauce (for color)
• 2 tsp fish sauce
• 2 tsp granulated sugar
• 3 tbsp water or low-sodium chicken broth
• 1/4 tsp white pepper

• 12 oz boneless skinless chicken breast, sliced 1/4 inch thick
• 1 tsp cornstarch
• 3 tbsp neutral oil (canola or peanut)
• 2 large eggs, beaten
• 4 garlic cloves, finely chopped
• 1/2 medium yellow onion, sliced 1/4 inch thick
• 1 large carrot, cut into thin matchsticks
• 1 cup napa cabbage, sliced 1/2 inch
• 6 scallions, cut into 2-inch lengths
• 1 cup grape or cherry tomatoes, halved (optional)

• 1 lime, cut into wedges
• Thai chili flakes or sliced fresh chilies
• 2 tbsp cilantro leaves

Instructions

1. Put the dried glass noodles in a large bowl and cover with warm (not boiling) tap water, about 100–110°F. Soak 8 to 10 minutes, just until the strands are fully pliable and bend easily around your finger but still feel firm and slightly chalky at the core. Drain very well in a colander and shake dry — they will finish cooking in the wok. Snip the pile 2 or 3 times with kitchen shears so the strands are roughly 8 inches long.
2. Whisk the sauce together in a small bowl: oyster sauce, thin soy, dark soy, fish sauce, sugar, water or broth, and white pepper. Set it right next to the stove.
3. Toss the sliced chicken with the cornstarch and a pinch of salt. Prep all vegetables and beat the eggs before you turn on the heat — this dish cooks in under 10 minutes and there is no time to chop mid-stir-fry.
4. Heat a 14-inch wok or your largest skillet over high heat until a drop of water vaporizes on contact. Add 1 tablespoon oil, swirl, pour in the beaten eggs, and scramble hard for 30 to 45 seconds into big soft curds. Scrape them onto a plate while still slightly glossy.
5. Add another 1 tablespoon oil to the hot pan. Spread the chicken in a single layer and let it sear undisturbed 60 seconds, then stir-fry 1 to 2 minutes more until just cooked through and lightly browned at the edges. Transfer to the plate with the eggs.
6. Add the last 1 tablespoon oil, then the garlic, onion, and carrot. Stir-fry 60 seconds over high heat until the garlic smells toasty and the onion edges char slightly. Add the napa cabbage and stir-fry 30 seconds more.
7. Add the drained noodles and immediately pour the sauce down the side of the pan over them. Toss and fold constantly with tongs for 2 to 3 minutes: the noodles will turn translucent, glossy, and lose all their whiteness as they absorb the liquid. If they still look chalky and the pan is dry, splash in 2 tablespoons water at a time — no more than 1/4 cup total.
8. Return the chicken and eggs to the pan along with the scallions and tomatoes if using. Toss 45 to 60 seconds, breaking the eggs into bite-size pieces, until everything is coated and the scallions are just wilted but still bright. Taste and adjust with a few drops of fish sauce or a pinch of sugar.
9. Pile onto plates or a platter, scatter with cilantro, and serve immediately with lime wedges and chili flakes at the table. Glass noodles firm up as they cool, so this is a dish you carry straight from stove to table.

Chef's tips

Nutrition (per serving, estimated)

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