Stir-Fried Glass Noodles with Chicken and Vegetables

Ingredients

• 4 cups water
• 12 ounces dried cellophane (glass) noodles
• 1 shallot, thinly sliced
• 2 cloves garlic, minced
• ½ pound skinless, boneless chicken breasts, cut into bite-sized pieces
• 1 carrot, peeled and sliced diagonally
• 1 red bell pepper, cut into strips
• 1 zucchini, cut into matchsticks
• 4 ounces portobello mushrooms, quartered
• 2 tablespoons fish sauce, or to taste
• 2 tablespoons oyster sauce
• 1 ½ teaspoons coconut aminos (soy-free seasoning sauce)
• 1 tablespoon lime juice, or more to taste
• 1 tablespoon chopped green onions

Step 1

Bring a pot of water to a boil, then add the glass noodles and cook them until they turn translucent, which should take about 3 to 6 minutes. While the noodles are cooking, heat some sesame oil in a wok or a large nonstick pan over high heat. Toss in the shallot and stir it around for about 30 seconds until it softens a bit. Next, add the garlic and keep stir-frying until the shallot starts to take on some color, roughly 2 minutes.

Step 2

Add the chicken pieces and cook, stirring often, until they’re no longer pink, about 1 to 2 minutes. Then, throw in the carrot and bell pepper and stir-fry everything for about 4 minutes. After that, add the zucchini and mushrooms and cook for another 3 minutes, letting the veggies soften but still have a bit of crunch.

Step 3

Push all the ingredients to one side of the pan and pour in the fish sauce, oyster sauce, and coconut aminos on the empty side. Let the sauce bubble for a moment, then add the cooked noodles. Quickly toss everything together so the noodles soak up the sauce and mix well with the chicken and veggies. Finish by squeezing some fresh lime juice over the top and sprinkle with chopped green onions before serving.