Craving something fast, bright, and actually satisfying? This glass noodle stir-fry hits all the notes: juicy chicken, snappy vegetables, a warm whisper of spice, and a soy-slicked finish. It comes together in about 20 minutes with supermarket staples, and the payoff tastes like you planned ahead.
What you need
- Glass noodles (funchoza) - 150 g
- Chicken mince - 300 g
- Yellow onion - 1, sliced
- Carrot - 1, cut into thin matchsticks
- Bell peppers - 2, ideally different colors, cut into thin matchsticks
- Garlic - 2 cloves, finely chopped
- Scallions - 3 to 4, sliced on a diagonal
- Vegetable oil - 3 tbsp
- Soy sauce - 2 to 3 tbsp
- Ground cumin - 1/2 tsp
- Ground coriander - 1/2 tsp
- Ground chili, salt, and black pepper - to taste
How to make it
Prep first. Slice the onion into thin strips. Julienne the carrot and bell peppers into fine matchsticks. Chop the garlic. Cut the scallions on a diagonal and set them aside for the finish.
Soften the noodles. Cover the glass noodles with boiling water and let them sit for 5 to 7 minutes until flexible. Drain, rinse under cold water, and snip with kitchen scissors into 10 to 15 cm pieces for easy tossing.
Cook the chicken. Heat 1 tbsp oil in a large deep skillet over medium-high. Add the garlic and stir for 30 seconds until fragrant. Tip in the chicken mince, turn the heat up, and break it into small pieces as it cooks. Give it 4 to 5 minutes until the color turns pale and opaque. Season with a little salt and black pepper, then transfer the chicken to a bowl.
Build the veg base. In the same pan, add the remaining 2 tbsp oil. Add the onion and cook until translucent. Stir in the carrot and cook for 2 minutes. Add the bell peppers and cook for another 2 to 3 minutes. Season lightly with salt and black pepper, then stir in the ground cumin, ground coriander, and ground chili.
Bring it together. Return the chicken to the pan. Add the noodles and pour in the soy sauce. Toss gently until everything is coated and heated through, about 1 to 2 minutes.
Finish and serve. Fold in the scallions, give it one last toss, and get it on the table while it is hot. The vegetables stay crisp, the noodles soak up the sauce, and the spices hum in the background. Simple, bold, done.