This chicken glass noodle stir-fry combines tender, springy noodles with savory ground chicken, fluffy scrambled eggs, crisp broccoli, sweet carrots, and lightly softened onions. A rich sauce made with oyster sauce, soy sauce, fish sauce, garlic, and sesame oil coats every strand with deep umami flavor, a subtle sweetness, and a warm, nutty finish. Each bite has the perfect balance of chewy noodles, juicy chicken, soft eggs, and crisp-tender vegetables!
Inspired by Thai pad woon sen, this version came together using the glass noodles available in the pantry instead of the traditional noodles typically used for the dish. The result is a simple, flavorful stir-fry that still delivers the savory sauce, tender noodles, eggs, chicken, and vegetables that make pad woon sen so satisfying.
Why You’ll Love This Chicken Glass Noodle Stir-Fry
This easy chicken glass noodle stir-fry is a great option for busy weeknights because it comes together quickly and uses simple ingredients.
- The noodles are chewy, tender, and coated in a savory sauce.
- Ground chicken cooks quickly and adds plenty of protein.
- Scrambled eggs make the stir-fry soft, rich, and satisfying.
- Broccoli, carrots, and onion add color, sweetness, and texture.
- The sauce has a balanced mix of salty, sweet, garlicky, and nutty flavors.
- The vegetables and protein can be easily customized.
Tips for the Best Chicken Glass Noodle Stir-Fry
- Prepare everything first: Stir-frying moves quickly, so have the vegetables chopped, sauce mixed, noodles drained, and chicken marinated before heating the pan.
- Do not overcook the noodles: Prepare them just until tender since they will continue to soften and absorb the sauce in the skillet.
- Keep the vegetables crisp-tender: Cut the broccoli into small pieces and avoid cooking the carrots and broccoli too long so they keep their color and texture.
- Add water if needed: If the noodles look dry or start sticking together, add a small splash of water while tossing everything in the pan.
What Kind of Noodles to Use
Glass noodles made from mung bean starch or sweet potato starch work well in this stir-fry and become soft, slippery, and slightly chewy once cooked. Thin rice vermicelli noodles can also be used for a lighter, more delicate texture. Since different noodles soften at different rates, prepare them according to the package directions and avoid overcooking them before adding them to the pan.
Chicken Glass Noodle Stir-Fry
Ingredients
Chicken marinade
- 1/2 pound ground chicken
- 1 1/2 teaspoons light soy sauce
- 2 teaspoons water
- 1 teaspoon sesame oil
Sauce
- 2 tablespoons oyster sauce
- 2 teaspoons fish sauce
- 1 tablespoon light soy sauce
- 1 teaspoon brown sugar or granulated sugar
- 1 tablespoon sesame oil
- 3 tablespoons water
- 1/2 teaspoon dark soy sauce
- 2 garlic cloves minced
Stir-fry
- 6 to 8 ounces glass noodles or thin rice vermicelli
- 2 large eggs beaten
- 1/2 cup chopped matchstick carrots
- 1 cup small broccoli florets
- 1/2 yellow onion sliced
- Neutral oil as needed
- Sesame seeds for serving
- Sliced green onions optional
Instructions
- Mix the chicken with the soy sauce, water, and sesame oil. Set aside.
- Whisk all the sauce ingredients together. Prepare the noodles according to the package directions, drain, and set aside.
- Heat oil in a large pan and scramble the eggs. Remove and set aside.
- Add more oil and cook the chicken for 4 to 5 minutes. Remove and set aside.
- Cook the onion for 1 minute, then add the carrots and broccoli. Stir-fry for 3 to 4 minutes.
- Add the chicken, eggs, noodles, and sauce. Toss for 2 to 3 minutes until evenly coated.
- Top with sesame seeds and green onions, then serve warm.
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