Glass noodles are made from mung bean or green bean flour and are wheat-free, which means they’re safe for a gluten-free diet. You can substitute almost any supermarket thin rice noodles, however, the noodles in the glass noodle recipe will absorb a lot of the sauce, so be sure to season the chow mein sauce correctly before cooking the chow mein with the noodles.
Glass noodle recipe
For the stir fry sauce:
- 1/3 cup chicken or vegetable stock
- 3 tablespoons soy sauce
- 1 1/2 tablespoons fish sauce, or another 1 1/2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar, packed
- red pepper flakes, to taste
For the noodles:
- 1 chicken breast, or 3/4 cup firm tofu, cut into bite-sized pieces
- 6 to 8 ounces bean shredded noodles, or thin rice noodles
- 2 tablespoons plus 1/2 teaspoon vegetable oil
- 2 to 3 cloves garlic, chopped
- 1 shallot, chopped, or 1/4 cup chopped red onion
- 1 1/2 cups chopped mushrooms
- 1 red bell pepper, diced
- lemon juice, or lime juice, optional
- A generous handful of fresh coriander leaves
- Prepare the ingredients you need.
- Combine the stir-fry sauce ingredients in a cup or bowl and toss to combine. Drizzle 2 tablespoons of the sauce over the chicken or tofu and toss to coat. Place the bowl in the refrigerator to marinate until ready to cook.
- Cook the noodles according to package directions, either by bringing a large pot of water to a boil, or pouring the boiling water into a bowl. Stir to separate the noodles, and cook or soak until they are translucent and soft enough to eat (rice noodles should be cooked). Drain the noodles and rinse with cold water. Drizzle 1/2 teaspoon vegetable oil over the noodles and toss to keep them from sticking.
- Heat a wok or large frying pan over medium-high heat. Drizzle in 2 tablespoons vegetable oil, then add garlic and shallots. Sauté for 1 minute, then add chicken or tofu. Sauté until chicken is opaque or tofu begins to lightly brown, about 2 minutes. If the pan is dry, add 1 to 2 tablespoons of stir-fry sauce.
- Add mushrooms and bell peppers, and add 2 to 3 tablespoons of saute sauce. Stir fry for 1 to 2 minutes.
- Add the noodles and the remaining 3/4 of the stir-fry sauce. Use tongs or 2 forks to lift the noodles and toss them with the other ingredients so they absorb most of the sauce.
- To taste, add more or all of the remaining stir-fry sauce as needed. Add more fish sauce or soy sauce if desired for saltiness; to reduce saltiness, add a drizzle of lemon or lime juice.
- Sprinkle with cilantro in the last step and serve.