Glass Noodle Stir-Fry with Chicken and Mixed Vegetables

Ingredients 0/14

Step 1

Boil a pot of water, then add the glass noodles and cook them until they turn translucent, which usually takes 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 starts to soften. Next, add the garlic and keep stir-frying until the shallots begin to get a little color, about 2 minutes.

Step 2

Add the chicken to the pan and cook it, stirring frequently, until it’s no longer pink, which should take 1 to 2 minutes. Then throw in the carrots and bell peppers, giving everything a good stir for about 4 minutes. After that, add the zucchini and mushrooms and stir-fry for another 3 minutes or so.

Step 3

Push everything to one side of the pan and pour the fish sauce, oyster sauce, and coconut aminos into the empty space. Let the sauce bubble up for a moment, then add the cooked noodles. Quickly toss everything together so the noodles get coated in the sauce and mixed well with the chicken and veggies.

Step 4

Finish it off with a squeeze of fresh lime juice and sprinkle some chopped green onions on top before serving.