These stir-fry glass vermicelli noodles was one of my favorite meals as a kid (and to this day), especially after a long day of school. My mom would cook these soft, thread-like glass noodles with chicken and loads of vegetables for a delicious, comforting meal.
What Are Stir-Fry Glass Vermicelli Noodles?
Stir-Fry Glass Vermicelli Noodles are made from thin mung bean noodles that turn translucent and glassy once cooked, which is exactly where the name comes from. They have a slightly chewy bite and act like little sponges for sauce, which makes them perfect for a quick stir-fry loaded with chicken, mushrooms, and crisp veggies.
This noodle stir-fry is a staple in many Cantonese households and mine was no exception!
Why You'll Love These Stir-Fry Glass Vermicelli Noodles
- One Pan, Big Flavor: Everything cooks in a single wok, so cleanup is quick and the flavor stays bold.
- Springy, Chewy Noodles: The glass noodles are silky and soaks up all of that delicious savory sauce.
- Easy to Customize: Swap the protein or the veggies based on whatever you've got on hand.
Equipment You'll Need
- Wok or Large Skillet
- Cutting Board
- Knife
- Mixing Bowls
- Measuring Spoons
Ingredients for Stir-Fry Glass Vermicelli Noodles
For the Stir-Fry
- Dried mung bean vermicelli noodles: Thin glass noodles that turn translucent and soak up sauce beautifully.
- Garlic
- Carrot
- Dried shiitake mushrooms: Earthy, meaty mushrooms that add deep umami once rehydrated.
- Napa cabbage
- Green onions
- Salt
- Neutral oil
Chicken Marinade
- Chicken breast
- Soy sauce
- Salt
- White pepper
- Corn starch
Stir-Fry Sauce
- Soy sauce
- Dark soy sauce: Thicker and less salty, it gives the noodles that rich color.
- Oyster sauce: Adds a savory, slightly sweet depth that ties the sauce together. For a vegetarian version, you can use vegetarian oyster sauce which is made with mushrooms.
- Sugar
- Sesame oil
- Water
- White pepper
Garnish
- Chili crisp: Crunchy, spicy chili oil that adds heat and texture on top.
Customizations
- Switch the Protein: Use shrimp, thinly sliced pork, or tofu in place of chicken.
- Add More Veggies: Toss in bell peppers, snow peas, or bean sprouts for extra crunch.
- Turn Up the Heat: Stir in extra chili crisp or a spoonful of chili oil for a spicier bite.
How to Make Stir-Fry Glass Vermicelli Noodles
Soak the Noodles
Soak the dried mung bean vermicelli in warm water for 5-10 minutes until softened while you prep everything else. Drain them right before stir-frying so they stay hydrated and separated.
Marinate the Chicken
Thinly slice the chicken breast and add it to a small bowl with the soy sauce, salt, white pepper, and corn starch. Mix well and set aside.
Mix the Sauce
In another small bowl, stir together the soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, water, and white pepper. Set aside.
Cook the Chicken
Heat 1 tablespoon neutral oil in a wok or large skillet over medium heat. Add the chicken and stir-fry for 3-4 minutes until cooked through, then remove and set aside.
Stir-Fry the Vegetables
Add the remaining 1 tablespoon neutral oil to the same pan.
Add the garlic and stir-fry for 30 seconds. Add the carrot and shiitake mushrooms and saute for 1 minute.
Add the napa cabbage and green onions and stir-fry another 1-2 minutes until softened, then season with a pinch of salt.
Finish the Stir-Fry Glass Vermicelli Noodles
Return the chicken to the pan. Drain the glass noodle vermicelli and add it in immediately.
Pour in the sauce and gently toss until everything is coated, about 30 seconds. Taste and adjust with more salt and white pepper.
Serve right away and garnish with chili crisp if you like.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot pan with a splash of water to loosen the noodles back up. These are best fresh and don't freeze well, since the glass noodles can turn hard.
Tips to Make the Perfect Stir-Fry Glass Vermicelli Noodles
- Soak, Don't Overcook: Keep the vermicelli in warm water until the last second so they stay separated and never mushy. The noodles cook a little more when you stir-fry it.
- Crank the Heat: A nice hot wok gives you that smoky, restaurant-style flavor.
- Sauce Goes Last: Add the sauce at the very end so the noodles soaks up all the flavor.
Frequently Asked Questions (FAQs)
What noodles are best for Stir-Fry Glass Vermicelli Noodles?
Mung bean vermicelli is the classic choice because it turns glassy and springy and holds onto sauce really well. Look for them labeled as glass noodles, cellophane noodles, or bean thread noodles.
Can I make this vegetarian?
Absolutely. Skip the chicken and use tofu or extra mushrooms, then swap the oyster sauce for a vegetarian mushroom-based version.
Why are my glass noodles sticky or clumpy?
That means you drained the noodles too early and they ended up clumping together. Keep them in the water until right before you toss them in and add the sauce right after that.
Can I make this Stir-Fry Glass Vermicelli Noodles ahead of time?
You can prep the chicken, sauce, and veggies ahead, but I'd cook the noodles fresh. They taste best served right out of the pan.
Related Recipes You'll Love
- Japchae (Korean Glass Noodle Stir-Fry)
- Soy Sauce Chow Mein
- Beef Chow Fun (Beef Ho Fun)
- Spicy Dan Dan Noodles
- Mongolian Ground Beef Noodles
- Creamy Peanut Chili Noodles
- Garlic Butter Noodles
Stir-Fry Glass Vermicelli Noodles
Ingredients
Stir-Fry Ingredients
- 8 oz mung bean vermicelli noodles
- 4 cloves garlic minced
- ½ carrot thinly sliced
- 3 dried shiitake mushrooms rehydrated and thinly sliced
- 1 cup chopped napa cabbage
- 2 green onions chopped
- salt adjust to taste
- 2 tablespoon neutral oil divided
For the Chicken
- 7 oz chicken breast thinly sliced
- 1 tablespoon soy sauce
- ⅛ teaspoon salt
- Dash of white pepper
- 1 teaspoon corn starch
Sauce Ingredients
- 3 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- ½ teaspoon sesame oil
- 1 tablespoon water
- Dash of white pepper
Garnish
Instructions
- Soak the dried mung bean vermicelli in warm water for 5-10 mins until softened while you prep everything else. You will drain the noodles right before stir-frying so they stay hydrated and separated.8 oz mung bean vermicelli noodles
- Thinly slice the chicken breast and add to a small bowl with soy sauce, salt, white pepper, and corn starch. Mix well and set aside.7 oz chicken breast, 1 Tbsp soy sauce, ⅛ tsp salt, Dash of white pepper, 1 tsp corn starch
- In another small bowl, stir together the soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, water, and white pepper. Set aside.3 Tbsp soy sauce, 1 Tbsp dark soy sauce, 2 Tbsp oyster sauce, 1 tsp granulated sugar, ½ tsp sesame oil, 1 Tbsp water, Dash of white pepper
- Heat 1 tablespoon neutral oil in a wok or large skillet over medium heat. Add the chicken and stir-fry for 3-4 minutes until cooked through, then remove and set aside.2 Tbsp neutral oil
- Add the remaining 1 tablespoon neutral oil to the same pan. Add the garlic and stir-fry for 30 seconds. Add the carrot and shiitake mushrooms and saute for 1 min. Add the napa cabbage and green onions and stir-fry another 1-2 mins until softened, then season with a pinch of salt.4 cloves garlic, ½ carrot, 3 dried shiitake mushrooms, 1 cup chopped napa cabbage, 2 green onions, salt
- Return the chicken to the pan. Drain the vermicelli and add it in immediately. Pour in the sauce and gently toss until everything is coated, about 30 seconds. Taste and adjust with more salt and white pepper.
- Serve immediately and optionally garnish with chili crisp.Chili crisp
Krissy says
I love how quickly the recipe came together.
Herman says
thank you!
Susi says
Could I use rice ramen noodles for this recipe?
Herman says
you definitely can but the star is the glass vermicelli noodles for this recipe 🙂
Jacqueline Lopez says
I like that is a dish i can eat everyday has everything i like from veggies to chicken
Herman says
Same, it's so good!