Description
This easy one pan glass noodles recipe features tender ground chicken and a medley of fresh vegetables, cooked together without the need to soak the noodles beforehand. The dish is light, flavorful, and perfect for quick and satisfying weeknight dinners, combining rustic Asian flavors with a simple steaming and stir-fry technique.
Ingredients
Vegetables and Aromatics
- 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
Main Ingredients
- 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)
Seasoning Sauce
- 1 ½ tbsp light soy sauce
- 1 tbsp oyster sauce
- ½ tbsp toasted sesame oil
To Garnish
- Sprinkle of crispy fried shallots (optional)
Instructions
- Prepare the vegetables: Slice the shiitake mushrooms and onion. Julienne the carrot and zucchini. Mince the ginger finely. Separate the scallion white and green parts by slicing; slice the white parts lengthwise into long thin strips for cooking, and dice the green parts into small rounds for garnish.
- Layer in the pan: Sprinkle 2 pinches of coarse salt evenly into a wide pan (minimum 12-inch diameter). Add the shiitake mushrooms, glass noodles, minced ginger, sliced onion, scallion whites, julienned carrot, and zucchini in that order. Break the ground chicken into small bits and spread it in a thin, even layer over the top. Season with another 2 pinches of salt, a few grinds of black pepper, and the shiitake mushroom seasoning or dashi powder.
- Steam everything together: Pour in the chicken stock and Japanese cooking sake. Cover the pan with a lid and cook over medium heat until steam starts to rise, about 10 minutes. Then lower the heat to medium-low and continue cooking for an additional 5 minutes, allowing the noodles and chicken to steam-cook thoroughly.
- Season: Remove the lid carefully. Add the pea shoots to the pan, then drizzle the light soy sauce, oyster sauce, and toasted sesame oil over the ingredients.
- Quick toss: Using chopsticks or a wooden spoon, toss and loosen the glass noodles to ensure even texture throughout. Break up any clumps of ground chicken into smaller bits. Stir-fry and toss the mixture for 4 to 5 minutes until the noodles are just tender (slightly springy) and the sauces are well combined and glossy.
- Serve: Transfer the noodles and chicken mixture to a large serving bowl. Garnish generously with the diced green scallion parts and crispy fried shallots if using. Serve warm immediately for best flavor and texture.
Notes
- Breaking up the meat: Spread the ground chicken in a thin, even layer. If it clumps, it will not cook evenly during steaming. Use your hands to separate it before layering.
- Pan size & liquid ratio: Use a wide pan (minimum 12-inch, ideally 14-inch) and add just enough chicken stock and sake to create steam. Excess liquid will make noodles soggy, too little will cause uneven cooking.
- Noodle texture & leftovers: Glass noodles quickly absorb liquid and continue softening off heat. Avoid overcooking to preserve texture; leftovers keep well for 1-2 days and can be enjoyed cold or at room temperature.
- Vegetarian swap: Replace ground chicken with smoked tofu (preferably five-spice smoked tofu), diced into thin strips for a vegetarian version.
