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Chicken Glass Noodle Stir-Fry

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!
Course Main Course
Cuisine Asian
Keyword noodles
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Author winnie liong

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.