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Stir-Fried Glass Noodles with Vegetables

A quick and versatile stir-fry featuring translucent glass noodles tossed with colorful vegetables and a savory soy-ginger sauce for a restaurant-quality meal in under 20 minutes.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 ounces glass noodles
  • 2 tablespoons vegetable oil
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger minced
  • 2 cups bell peppers red and yellow, sliced
  • 1 cup carrots julienned
  • 4 green onions chopped
  • 1 cup mushrooms shiitake or cremini, sliced
Sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon red pepper flakes optional

Equipment

  • Large bowl for soaking noodles
  • 14-inch wok or large skillet
  • Wooden spoon or spatula for stirring
  • Measuring spoons and cups
  • Small bowl for mixing the sauce
  • Tongs or cooking chopsticks
  • Cutting board and sharp knife

Method
 

  1. Step 1: Soak the glass noodles by placing them in hot water for 5 to 7 minutes until translucent and tender with a slight chew.
  2. Step 2: Drain the noodles in a colander, rinse with cool water, shake off excess, and spread on a towel to dry slightly.
  3. Step 3: Prepare vegetables by slicing bell peppers into thin strips, julienning carrots, chopping green onions, and slicing mushrooms.
  4. Step 4: Whisk together soy sauce, sesame oil, rice vinegar, honey, and red pepper flakes in a small bowl until combined.
  5. Step 5: Heat a wok or large skillet over high heat until smoking, add vegetable oil, and swirl to coat.
  6. Step 6: Add minced garlic and ginger, stir constantly for 30 seconds until fragrant.
  7. Step 7: Add bell peppers, carrots, and mushrooms, stir-fry for 3 to 4 minutes until tender-crisp.
  8. Step 8: Add the drained glass noodles and sauce, tossing for 2 to 3 minutes until noodles are heated and coated, adding water if needed.
  9. Step 9: Remove from heat, stir in chopped green onions, adjust seasoning with soy sauce, sesame oil, or vinegar, and serve immediately.

Notes

Keep all ingredients prepped and sauce mixed before heating the wok. Soak noodles rather than boil to prevent mushiness and maintain texture.