Description
A comforting and flavorful family favorite featuring delicate glass noodles stir-fried with tender chicken and fresh vegetables.
Ingredients
Scale
- 40 g dry Thai glass noodles, soaked for at least 30 minutes
- 170 g boneless skinless chicken breast, thinly sliced
- 1 tsp soy sauce
- 2 cloves garlic, finely chopped
- 1/4 small onion, julienned
- 2 large eggs
- 1 cup cabbage, chopped
- 1/3 cup carrots, thinly sliced
- 1/4 tsp ground white or black pepper
- 1 tomato, cut into wedges
- 1 green onion, chopped
- Jasmine rice (optional)
Instructions
- Combine chicken with soy sauce in a bowl and let it marinate for about 10 minutes.
- Drain the soaked glass noodles and cut them to manageable lengths.
- Mix sauce ingredients in a small bowl and stir until the sugar dissolves.
- Heat oil in a wok over medium-high heat. Add garlic and onions, sautéing until golden.
- Add the marinated chicken to the wok. Cook until it begins to brown (about 3-4 minutes).
- Push the contents to the side and add the eggs. Scramble briefly, then mix back with the chicken.
- Add cabbage and carrots, pouring in half of the sauce. Combine well.
- Add the drained noodles and remaining sauce. Toss until noodles absorb the sauce (2-3 minutes).
- Adjust the consistency with a splash of water if the noodles seem too chewy.
- Turn off the heat, fold in tomato wedges and green onions gently.
- Serve immediately or alongside jasmine rice.
Notes
Keep your heat high to ensure everything cooks quickly and evenly. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 210mg