Name: One Pan Glass Noodles with Ground Chicken and Veggies Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 4 oz. fresh shiitake mushroom caps, sliced (3 large caps); 4 oz. yellow onion, thinly sliced (¼ medium); 5.2 oz. carrot, julienned (1 medium); 6 oz. zucchini, julienned (1 medium); 0.5 oz. fresh ginger, finely minced (about 1.5-inch knob); 3 scallions (white parts sliced lengthwise for cooking, green parts diced for garnish); Sprinkle of coarse salt to taste; 2.43 oz. dry mung bean glass noodles (cellophane noodles, 2 bundles); ½ lb ground chicken (93% lean; 7% fat); Ground black pepper to taste; 2 tsp shiitake mushroom seasoning or bouillon powder, or dashi powder; ¾ cup chicken stock; 2 tbsp Japanese cooking sake; 2.5 oz. pea shoots or sunflower microgreens, or baby spinach (large handful); 1 ½ tbsp light soy sauce; 1 tbsp oyster sauce; ½ tbsp toasted sesame oil; Sprinkle of crispy fried shallots (optional)

Jump to Recipe· 4.3 from 8 reviews

If you’re searching for a delicious, fuss-free weekday dinner that packs a punch of flavor and nutrition, look no further than this One Pan Glass Noodles with Ground Chicken and Veggies Recipe. It’s an absolute lifesaver when time is tight but you still want something comforting, vibrant, and incredibly satisfying on your plate. Tender glass noodles mingle with juicy ground chicken, fresh shiitake mushrooms, crunchy veggies, and a silky, savory sauce—all cooked together in a single pan without any soaking required. This recipe is the perfect blend of simplicity and bold taste, guaranteed to become one of your favorites in no time.

Ingredients You’ll Need

A white bowl contains three main layers: at the bottom are thin, translucent white rice noodles with a slight texture; above them are brown mushroom slices with smooth edges; and on top are many curved white onion slices mixed with long pale green onion pieces. Small bits of bright yellow zest are scattered over the top. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this recipe lies not just in the technique but in the straightforward and wholesome ingredients. Each component is carefully chosen to balance flavor, texture, and color. From the umami-rich shiitake mushrooms to the tender glass noodles and the fresh crispness of carrot and zucchini, every bite feels thoughtfully crafted and easy to prepare.

Fresh shiitake mushroom caps (4 oz., sliced): Adds a deep, earthy umami flavor that elevates the dish’s overall richness.
Yellow onion (4 oz., thinly sliced): Brings a mild sweetness and a tender bite when steamed.
Carrot (5.2 oz., julienned): Adds vibrant color and subtle natural sweetness with a crunchy texture.
Zucchini (6 oz., julienned): Light and tender, it balances the heartiness with freshness.
Fresh ginger (0.5 oz., finely minced): Provides a zesty warmth that brightens the entire dish.
Scallion (3 stalks): Used both in cooking for mild onion flavor and as a fresh garnish.
Coarse salt (to taste): Essential for seasoning and enhancing all the natural flavors.
Dry mung bean glass noodles (2.43 oz., 2 bundles): The star ingredient, these noodles soak up every bit of savory goodness.
Ground chicken (½ lb, lean): Offers a lean source of protein that cooks tenderly within the pan.
Ground black pepper (to taste): Adds a subtle kick and depth to the seasoning.
Shiitake mushroom seasoning or bouillon powder (2 tsp): Amplifies the umami for a rich, hearty base.
Chicken stock (¾ cup): Creates the steamed environment and infuses the noodles with a savory broth.
Japanese cooking sake (2 tbsp): Adds complexity and a slight sweetness to balance flavors.
Pea shoots, sunflower microgreens, or baby spinach (2.5 oz.): Tossed in at the end for a fresh, green crunch.
Seasoning Sauce: A blend of 1 ½ tbsp light soy sauce, 1 tbsp oyster sauce, and ½ tbsp toasted sesame oil brings everything together with silky, savory notes.
Optional garnish — Crispy fried shallots: For that perfect crunch and burst of flavor on top.

How to Make One Pan Glass Noodles with Ground Chicken and Veggies Recipe

Step 1: Prepare Your Veggies and Aromatics

Begin by prepping your fresh vegetables. Slice the shiitake mushrooms and onions thinly, and julienne the carrot and zucchini into matchstick-sized pieces to ensure even cooking and beautiful texture. Mince the fresh ginger finely to release that inviting spicy fragrance. Don’t forget to separate the scallion whites from the greens; the whites will cook with the dish, while the vibrant green tops will be perfect for later garnish.

Step 2: Layer Ingredients in the Pan

Grab a wide pan for even cooking—12 inches minimum, ideally 14—and sprinkle two pinches of coarse salt on the bottom. Then layer your ingredients carefully and thoughtfully: start with the mushrooms, followed by the dry glass noodles, minced ginger, onion slices, scallion whites, carrot, and zucchini. The layering ensures each ingredient steams perfectly. Finally, break up the ground chicken into small bits and spread it evenly over the top, seasoning with additional salt, freshly ground black pepper, and your shiitake mushroom seasoning.

Step 3: Steam the Dish to Perfection

Pour in the chicken stock and Japanese sake, then cover with a tight-fitting lid. Cook over medium heat until steam visibly rises—this usually takes around 10 minutes. Then reduce the heat to low and let it continue cooking for another 5 minutes. During this time, the glass noodles soak up the flavors while the ground chicken cooks tenderly through steaming, creating a juicy, delicious mix.

Step 4: Add Seasoning Sauce and Greens

Remove the lid and toss in the pea shoots (or your choice of greens). Drizzle the light soy sauce, oyster sauce, and toasted sesame oil over the mixture. Use chopsticks or a wooden spoon to gently toss and separate the noodles, helping them absorb the sauce evenly and ensuring the ground chicken breaks into smaller, tender pieces. Stir-fry everything together for 4 to 5 minutes until the noodles are tender but still slightly springy—a texture that is downright addictive.

Step 5: Serve Warm and Garnish

Transfer your beautifully cooked dish into a large serving bowl and sprinkle generously with the scallion greens and crispy fried shallots if you’re using them. This final touch adds freshness and delightful crunch, perfect for livening up each mouthful of your homemade One Pan Glass Noodles with Ground Chicken and Veggies Recipe.

How to Serve One Pan Glass Noodles with Ground Chicken and Veggies Recipe

A white scalloped bowl holds a colorful dish with clear glass noodles as the first layer, mixed with light brown cooked meat and spread thinly throughout. On top are several green slices of spring onions scattered evenly, along with thin, long orange carrot strips and dark, slightly shiny brown mushroom slices. The mix is interspersed with light green veggie pieces like zucchini and some translucent white onion strips. Two wooden chopsticks rest inside the bowl on the left side. The bowl sits on a white marbled surface with a soft beige cloth lying next to it. In the blurred background, there is a large white bowl filled with more of the same dish and a small white bowl with a blue pattern holding more green spring onion rings. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh scallion greens are a classic garnish, but don’t be shy about adding crispy fried shallots for great texture contrast. You can also sprinkle toasted sesame seeds or a drizzle of chili oil if you want some smokiness and heat. These simple touches personalize your dish and bring it to life with bursts of flavor and crunch.

Side Dishes

This meal is satisfying on its own but pairs wonderfully with light Asian-inspired side dishes such as steamed edamame, a crunchy cucumber salad with rice vinegar dressing, or miso soup. Each side complements the savory, saucy noodles without overpowering the nuanced flavors in the main dish.

Creative Ways to Present

Consider serving your One Pan Glass Noodles with Ground Chicken and Veggies Recipe in individual bowls garnished with microgreens for a fresh, modern touch. Or present it family-style in a large shallow dish for an inviting, communal meal experience that encourages sharing and storytelling at the dinner table. The visual layers of colorful veggies against the translucent noodles always impress!

Make Ahead and Storage

Storing Leftovers

Leftover noodles can be stored in an airtight container in the refrigerator for up to 2 days. Due to the glass noodles’ tendency to absorb moisture, they’ll become softer over time, which is perfect if you enjoy them at room temperature or even cold for lunch the next day. Just give them a quick fluff before serving to separate any clumps.

Freezing

While freezing this dish is possible, it’s not generally recommended because the texture of glass noodles can become mushy upon thawing. If you do freeze leftovers, portion them out in airtight containers and consume within a month, knowing that a fresh stir-fry will always offer a better texture experience.

Reheating

To reheat, gently warm the noodles in a skillet over medium-low heat, stirring occasionally with a splash of water or chicken stock to restore moisture and separate the noodles. Avoid microwaving as it can make the glass noodles tough and uneven in texture.

FAQs

Can I use other proteins instead of ground chicken?

Absolutely! Ground turkey or pork work wonderfully here. For a vegetarian version, smoked tofu cut into thin strips is an excellent swap that keeps the dish hearty and flavorful.

Do I need to soak the glass noodles before cooking?

Great news—you don’t! This One Pan Glass Noodles with Ground Chicken and Veggies Recipe is designed so the noodles soften during the steaming process right in the pan, saving you time and extra prep steps.

What if I don’t have shiitake mushroom seasoning or dashi powder?

If you can’t find shiitake mushroom seasoning, a good-quality chicken bouillon or a splash of soy sauce can provide similar umami depth. The key is to balance savory flavors without overwhelming the dish.

Can I make this recipe spicy?

Definitely! Add a pinch of red pepper flakes to the seasoning sauce or drizzle chili oil on top for a pleasant kick that complements the savory and sweet notes.

How do I prevent the ground chicken from clumping?

The trick is to break it into small pieces while layering it evenly over the veggies, then gently break up any clumps during tossing after cooking. This ensures even cooking and tender pieces throughout the dish.

Final Thoughts

This One Pan Glass Noodles with Ground Chicken and Veggies Recipe is a genuine game changer for busy cooks who crave a meal that’s easy, flavorful, and nourishing without a lot of fuss. It’s a dish I return to time and again, loving how effortlessly it comes together and how deeply satisfying it tastes. Give it a try—you’re going to fall in love with every bite, and your weeknight dinners will never be the same again!