Ingredients:

  • 8 ounces (225g) glass noodles (cellophane noodles, bean thread noodles)
  • Water, for soaking
  • 1 pound (450g) boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons (30ml) soy sauce (low-sodium recommended)
  • 1 tablespoon (15ml) sesame oil
  • 1 teaspoon (5ml) ground ginger
  • 1/2 teaspoon (2.5ml) black pepper
  • 1 tablespoon (15ml) vegetable oil (e.g., canola, sunflower)
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 carrot, julienned
  • 4 ounces (115g) sliced mushrooms (e.g., shiitake, button, cremini)
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, minced
  • 4 scallions, thinly sliced, green parts only
  • 3 tablespoons (45ml) soy sauce (low-sodium recommended)
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) honey (or maple syrup for vegan)
  • 1 tablespoon (15ml) sesame oil
  • 1 teaspoon (5ml) sriracha (or chili garlic sauce, adjust to taste)

Instructions:

  1. Submerge glass noodles in warm water until softened, about 10-15 minutes. Drain well and set aside.
  2. Combine sliced chicken with soy sauce, sesame oil, ginger, and pepper. Marinate for at least 10 minutes.
  3. Whisk together soy sauce, rice vinegar, honey, sesame oil, and sriracha in a small bowl.
  4. Heat vegetable oil in a wok or large skillet over medium-high heat. Add marinated chicken and cook until cooked through and lightly browned. Remove from pan and set aside.
  5. Add onion, bell peppers, and carrots to the wok. Stir-fry until slightly softened, about 3-4 minutes.
  6. Add mushrooms, garlic, and ginger to the wok. Stir-fry for another minute until fragrant.
  7. Add cooked chicken, soaked noodles, and sauce to the wok. Toss well to combine and coat everything evenly.
  8. Garnish with sliced scallions and serve immediately.