Glass Noodle Stir Fry


  • 3 bunches of dried Mung Bean vermicelli
  • 2 cloves garlic minced
  • 1-2 table spoon olive oil
  • 1 onion finely chopped
  • 1 red bell pepper (thinly sliced)
  • 1 package of shredded veggies (I used beet slaw, which has shredded broccoli, carrots, cabbage, beets & kale)
  • 1 chopped green onion
  • 2 cooked chicken breast chopped up
  • Sriracha sauce for serving

For the sauce:

  • 4 tablespoon soya sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sesame oil
  • 2 teaspoon sugar


  1. Boil water in a kettle and pour over noodles – let stand for approximately 3 minutes (until soft then drain.
  2. Mix all sauce ingredients together
  3. Heat oil in a wok or thick based pot. Once hot add the garlic, onions and sauce for 2-3 minutes. Next add the bell pepper and shredded veggies. Cook for a couple of minutes.
  4. Next add the shredded chicken. Pour sauce over chicken and veggies stir frequently and cook til veggies are soft (but still a bit crunchy). Mix in noodles (in small batches).
  5. Enjoy with sriracha on top.

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