Top 10 Best Recipes for Delicious Stir-Fried Glass Noodles

Ingredients:

• Glass noodles 250g
• Dried bamboo shoots 200g
• Dry shiitake mushrooms 50g
• Wood ear mushrooms 50g
• Dry shrimp 100g
• Vietnamese pork sausage 100g
• Carrot 1 piece
• Spring onions 2 stalks
• Garlic 3 cloves
• Oyster sauce 1 tablespoon
• Soy sauce 2 tablespoons
• Fish sauce 1/3 tablespoon
• Vegetable oil 5 tablespoons
• Seasoning (sugar/msg/seasoning powder/pepper) to taste

Instructions:

• Prepare the ingredients:
  • Soak the glass noodles, dried bamboo shoots, shrimp, and dried mushrooms in four separate bowls of water for 20 minutes to soften them. After the mushrooms are soft, remove, drain, cut off the stems, squeeze out the water, and slice them thinly.
  • Peel the carrot, wash it, and cut it into thin strips. Slice the Vietnamese pork sausage into bite-sized pieces.
  • Chop the spring onion stems finely and cut the green parts into sections. Mince the garlic.
  • Tip: To remove toxins from dried bamboo shoots, it’s best to soak them overnight.

• Boil the bamboo shoots:
  • After soaking, rinse the bamboo shoots 2–3 times in clean water, shred them into bite-sized pieces, then place them in a pot, cover with water, and boil over high heat until it comes to a boil.
  • Once boiled, remove the bamboo shoots and drain them.

• Marinate the noodles:
  • To make the glass noodles more manageable, you can cut them into 10 cm lengths.
  • Then add 1/2 teaspoon seasoning powder, 1/3 teaspoon sugar, 1/3 teaspoon monosodium glutamate, 1 tablespoon oyster sauce, 2 tablespoons soy sauce, 1 tablespoon vegetable oil, and mix well. Let the noodles marinate for 10 minutes.
• Stir-fry the ingredients:
  • Heat 2 tablespoons of oil in a pan, then add 1/2 of the minced garlic and spring onion stems to sauté until fragrant. Once the garlic and onion give off an aroma, add the bamboo shoots and stir-fry, seasoning with 1/2 teaspoon seasoning powder, 1/3 teaspoon sugar, and 1/3 tablespoon fish sauce.
  • When the bamboo shoots absorb the seasoning, add the wood ear mushrooms and shiitake mushrooms, and stir-fry over high heat for 2–3 minutes. Then, add the carrot, 1/3 teaspoon seasoning powder, and 1/3 teaspoon sugar. Finally, add the dry shrimp and Vietnamese pork sausage, and continue stir-frying for another 4–5 minutes.
  • To finish, add 1 teaspoon of pepper and stir all the ingredients to combine.
  • Tip: You can adjust the seasoning according to your family's taste for a more personalized flavor!
• Stir-fry the noodles with the ingredients:
  • Heat 2 tablespoons of oil in a pan, then add the remaining garlic and spring onion stems to sauté. When the garlic and onion turn golden, add the marinated noodles and stir-fry evenly.
  • To keep the noodles separated and firm, stir the noodles with both hands using chopsticks to break them apart, cooking until they’re tender and glossy.
  • Once the noodles are done, transfer them to the vegetable mixture and stir everything together on low heat to let the flavors blend. Finally, add the chopped spring onions and the dish is ready to serve.
• Final result:
  • The noodles are perfectly soft yet chewy, seasoned just right, with each strand shining and bursting with flavor. The bamboo shoots, mushrooms, carrots, pork sausage, and dry shrimp add a refreshing balance that harmonizes perfectly with the noodles, making every bite truly delightful.
  • For an extra burst of flavor, serve with soy sauce or chili sauce, and it’s even better!

Ingredients:

• Fresh shrimp 100g
• Carrots 2 pieces
• Onion 1 piece
• Cooked ham 1 package
• Spring onions 2 stalks
• Glass noodles 500g
• Soy sauce 2 teaspoons
• Sesame oil 2 teaspoons
• Coconut oil 2 tablespoons
• Curry powder 1 teaspoon
• Chinese cabbage
• Eggs
• Seasoning

Instructions:

• Clean the shrimp, peel them, and remove the heads.
• Wash the Chinese cabbage, carrots, spring onions, and onion. Chop the cabbage, carrots, spring onions, onion, and cooked ham into small pieces.
• Crack the eggs into a bowl, whisk them, and fry until golden. Once cooled, cut into thin strips.
• Soak the glass noodles in hot water for about 5 minutes until soft. Avoid soaking for too long so that the noodles still have a firm texture when stir-fried.
• Heat 2 tablespoons of coconut oil in a pan over medium heat, then add the shrimp and stir-fry quickly. Next, add the cooked ham and stir-fry together. Add the onion, carrots, cabbage, and half of the chopped spring onions.
• After mixing the ingredients in the pan, sprinkle 1 teaspoon of curry powder and stir well.
• Add the glass noodles to the pan and stir until the noodles soften and combine with the other ingredients. Add soy sauce and sesame oil to taste.
• Beat in the eggs, then add 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1 tablespoon of sugar. Stir gently until the eggs are fully mixed with the noodles, then turn off the heat.
• Finally, transfer the noodles to a plate and garnish with the remaining spring onions. It’s now ready to enjoy!

Ingredients:

• 200g glass noodles
• 300g pork bones
• 500g eel
• 50g cornstarch
• 300g greens
• 200g bean sprouts
• 20g shiitake mushrooms
• 20g Vietnamese coriander
• 10g spring onions
• 20g shallots
• 1 egg
• 15ml soy sauce
• 15ml oyster sauce
• 10ml fish sauce
• 10g seasoning powder
• 4g ground pepper

Instructions:

• Prepare the eel:
  • Clean the eel, separate the flesh and bones, then set aside to drain. Slice half the eel into long strips, about 1–1.5 cm thick, to fry crispy. Slice the other half into 6–7 cm pieces for stir-frying.
  • Marinate each batch of eel with 2g seasoning powder and 2g ground pepper.
• Prepare other ingredients:
  • Soak the glass noodles in cold water for about 15 minutes, then drain. Mix the noodles with 15ml soy sauce, 15ml oyster sauce, and 1 egg yolk (the egg yolk helps prevent the noodles from clumping during stir-frying).
  • Soak the shiitake mushrooms in warm water for 15–20 minutes, then discard the stems and chop half of them finely.
  • Wash the greens and cut them into 6–7 cm pieces. Clean the bean sprouts and set aside.
  • Wash the Vietnamese coriander and spring onions, chop the coriander roughly, and slice the spring onion, separating the white part.
  • Peel and chop 10g shallots finely, roast 20g until fragrant, and slice the remaining shallots for frying.
• Make the broth:
  • Clean the pork bones, then blanch them in boiling water for 2–3 minutes to remove impurities. Rinse and add the pork bones and eel bones into a pot with 4 bowls of water. Add the roasted shallots and 5g salt (about 1 teaspoon). Skim off any scum.
  • Simmer the bones on low heat for about 30 minutes.
  • After 30 minutes, add the remaining shiitake mushrooms to the pot and continue simmering for 15 more minutes. Season with 10ml fish sauce and seasoning powder to taste.

• Make crispy eel:
  • Coat the eel in 50g cornstarch (cornstarch or potato starch is fine) until the eel pieces are evenly covered. Ensure the eel is dry to prevent the starch from clumping; only a light coating is needed to avoid a starchy taste.
  • Heat oil in a pan, enough to submerge the eel pieces, then fry the eel on medium heat until golden and crispy. Remove and drain on paper towels.
• Make stir-fried eel:
  • Heat a little oil in a pan, sauté 10g chopped shallots until fragrant, then add the eel and chopped mushrooms. Stir-fry for 2 minutes on high heat until the eel releases its juices and becomes firm, then lower the heat and continue to stir-fry for 5–7 minutes until the eel is tender. Remove from the pan and set aside.
  • In the same pan, add a bit more oil, stir-fry the greens for 2 minutes until tender, then add the bean sprouts and stir-fry on high for 1 more minute. Remove the vegetables and set them aside.
  • Heat 15ml oil in the pan, sauté the white part of the spring onions, then add the noodles and stir-fry until they firm up. Gradually add the tender eel, crispy eel, greens, bean sprouts, and Vietnamese coriander. Stir-fry until everything is evenly combined, adding broth as needed to loosen any clumped noodles.
  • Transfer to a plate, garnish with fried shallots. Serve the broth in small bowls with a sprinkle of Vietnamese coriander and enjoy with the stir-fried noodles.
• Final dish requirements:
  • The noodles should be firm, well-seasoned, and not oily or clumped. The stir-fried eel and crispy eel should be rich and fragrant, while the vegetables should be cooked just enough to retain their texture and color.

Ingredients:

• 300g chicken meat
• 200g glass noodles
• 50g mushrooms (shiitake or chicken leg mushrooms)
• 1 onion
• 50g spring onions
• 2 shallots
• 1 small carrot
• 1 red bell pepper
• Fresh cilantro leaves
• Seasonings: cooking oil, sesame oil, soy sauce, chili sauce, fresh chili, pepper, sugar.

Instructions:

• Step 1: Prepare the ingredients:
  • Clean the chicken, then boil it until fully cooked, let it cool, then shred it into thin strips.
  • Soak the glass noodles in hot water to soften, then drain.
  • Soak the mushrooms (shiitake or chicken leg) in water, clean them, remove the stems, and slice them thinly.
  • Wash and peel the carrot, then shred it.
  • Cut the onion into wedges.
  • Peel and finely chop the shallots.
  • Clean and chop the spring onions and cilantro into 5cm pieces.
  • Wash the red bell pepper and slice it into strips.
• Step 2: Cooking:
  • Heat a pan and add a little oil. Sauté the chopped shallots until fragrant, then add the mushrooms, carrots, onion, and bell pepper. Stir-fry on high heat, and just before the vegetables are fully cooked, add the shredded chicken and stir until well-mixed. Transfer the stir-fried vegetables and chicken to a plate.
  • In the same pan, add a bit of oil, then stir-fry the glass noodles until slightly firm. Add the cooked vegetables and chicken back into the pan, and season with soy sauce, sesame oil, and pepper to taste.
  • Lastly, sprinkle the spring onions and cilantro into the pan, mix everything well, then turn off the heat.
  • Serve the stir-fried noodles on a plate and enjoy with chili sauce or soy sauce, and fresh herbs for an extra boost of flavor!
  • Wishing you a delicious meal and success with the recipe!

Ingredients:

• 4 salted eggs
• 3 teaspoons sesame oil
• 300g fresh shrimp
• 2 egg yolks
• 100g flour for frying
• 1 tablespoon annatto oil
• 2 tablespoons minced garlic
• 5g cornstarch
• 2 tablespoons cooking oil
• 100g carrot
• 100g water spinach
• 200g glass noodles
• 1 tablespoon soy sauce
• Seasoning ingredients

Instructions:

• Prepare salted eggs: Take the salted eggs and separate the egg yolks from the whites. Rinse the yolks under running water, then pat dry. Place the yolks on a plate and brush with sesame oil. Steam for 10 minutes until cooked. Let it cool and mash the yolks.
• Fry the shrimp: Peel and devein the shrimp, rinse them, and pat dry. Marinate the shrimp with 2 egg yolks, 1/2 teaspoon seasoning powder, and 1/4 teaspoon pepper. Mix well. Coat the shrimp in flour and deep fry in hot oil until golden and crispy. Remove and drain excess oil.
• Heat 1 tablespoon of annatto oil, then sauté 1 tablespoon of minced garlic until fragrant. Add the mashed salted egg yolks, season with 1/2 teaspoon seasoning powder, 1 teaspoon sesame oil, and 50ml of stock. Once the sauce starts to boil, add a mixture of 5g cornstarch and 10ml water. Cook until the sauce thickens. Add the fried shrimp into the sauce and toss gently to coat the shrimp with the salted egg sauce.
• Heat 2 tablespoons of cooking oil, sauté 1 tablespoon of minced garlic until fragrant. Add shredded carrot, water spinach, and pre-soaked glass noodles, and stir-fry. Season with 1.5 tablespoons sugar, 1.2 tablespoons seasoning powder, 1 tablespoon soy sauce, and 1/2 tablespoon oyster sauce. Stir-fry until everything is cooked through and seasoned. Add 1 teaspoon sesame oil and toss to prevent noodles from sticking together. Turn off the heat.
• Serve the noodles and vegetables on a plate, top with salted egg shrimp, and optionally, drizzle with soy sauce and add some chili slices for extra flavor. The dish has a balanced savory and sweet taste, enriched by the creamy flavor of salted egg and the fragrant hint of sesame oil. A perfect weekend dish to spice up your family meal!

Ingredients:

• 30g glass noodles
• 80g chicken breast
• 1 spring onion
• 1 celery stalk
• 150g cabbage
• 1 egg
• 2 garlic cloves
• 3/4 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 4 tablespoons sesame dressing (Suki)
• 2 tablespoons cooking oil

Instructions:

• Start by soaking the 30g of dry glass noodles in cold water for 15 minutes, ensuring they are fully submerged. Next, heat 2 tablespoons of cooking oil in a pan over high heat, and sauté the 2 minced garlic cloves for about 20 seconds. Add 80g of diced chicken breast and cook until it turns white. Then, crack 1 egg into the pan and stir until mixed. Add a cup of finely shredded cabbage.
• Mix everything together for about 30 seconds. Then, add the soaked glass noodles. Stir well to combine the noodles with the other ingredients. Season with 2 tablespoons of Suki sesame dipping sauce. Finally, add the chopped spring onion and celery, stir again, and turn off the heat.
• Serve the stir-fried noodles on a plate and garnish as desired. This simple dish of stir-fried chicken with cabbage and glass noodles has a delightful chewy texture, enriched by the egg and fresh greens. The Suki sesame sauce adds a creamy, fragrant touch, making this meal a unique and delicious experience.

Ingredients:

• 200g dry glass noodles
• 3-4 chicken gizzards
• 1/2 carrot
• 50g wood ear mushrooms, 50g shiitake mushrooms
• Minced garlic, spring onions, coriander, seasonings

Instructions:

• For the glass noodles: Once purchased, cut them into manageable pieces and soak in water for about 15 minutes until they soften.
• For the chicken gizzards: Rinse the gizzards with salt, then wash them with white wine to remove any unpleasant odor, and rinse again with water.
• Cut the chicken gizzards into bite-sized pieces and season them with salt, pepper, and fish sauce. Let them marinate for 15 minutes to absorb the flavors.
• Soak the wood ear mushrooms and shiitake mushrooms in water until they expand, then wash them thoroughly and slice them into strips. Peel the carrot and slice it into thin strips.
• Heat oil in a pan and sauté minced garlic until fragrant, then add the chicken gizzards and stir-fry until they are partially cooked. Next, add the soaked glass noodles and continue stir-frying, followed by the mushrooms and carrot strips.
• Once everything is cooked, turn off the heat and sprinkle with finely chopped spring onions and coriander.
• Transfer the stir-fried noodles to a plate and sprinkle with a little pepper to finish. Your stir-fried chicken gizzards are now ready to be served.

Ingredients:

• 200g glass noodles
• 100g squid
• 100g shrimp
• 1 egg
• 1/2 bell pepper
• 1 shallot
• 2 spring onions
• 1 piece of ginger
• 1 bunch of parsley
• 4 Chinese cabbage leaves
• 2 stalks of rapini
• 1/2 tablespoon oyster sauce
• 1/2 tablespoon soy sauce
• 3 tablespoons vegetable oil
• Common seasonings (Salt, Seasoning powder, MSG)

Instructions:

• Prepare the vegetables:
  • Peel and finely chop the ginger and shallot. Wash the bell pepper, remove the seeds, and cut it into small square pieces.
  • Clean the spring onions, parsley, rapini, and Chinese cabbage leaves, then cut them into bite-sized pieces (about 1.5 finger lengths).
  • Use scissors to cut the glass noodles into shorter lengths, then soak them in cold water for 5-10 minutes to soften before draining.
• Blanch the squid and shrimp:
  • Soak the shrimp in a bowl of saltwater for 1-2 minutes to reduce the odor, then peel off the heads and shells and rinse with clean water.
  • Clean the squid thoroughly, remove the tentacles, bones, and internal parts, then cut them into bite-sized pieces and soak in saltwater for 2 minutes before rinsing with clean water.
  • Blanch the shrimp and squid in boiling water at 100°C until just firm, then drain.
• Stir-fry the seafood:
  • Heat 3 tablespoons of oil in a pan and sauté the chopped ginger and shallot until fragrant. Add the shrimp and squid, along with 1 tablespoon of seasoning powder, 1 teaspoon of MSG, and 1/2 tablespoon of soy sauce, then stir-fry until the seafood absorbs the seasoning.
  • Crack the egg into the pan and stir-fry until the egg begins to set.
• Stir-fry the noodles:
  • Once the seafood and egg are cooked, add the glass noodles and stir-fry for 2 minutes until the noodles are 40% cooked. Then add the Chinese cabbage and rapini, increase the heat, and stir-fry until the vegetables wilt, adding 1/2 tablespoon of oyster sauce.
  • Continue stirring until the vegetables are cooked, then add the spring onions, parsley, and bell pepper. Stir-fry for 1 minute on medium heat until the bell pepper softens, then sprinkle in 1 teaspoon of pepper and mix well. Taste and adjust seasoning as needed, then turn off the heat.
• Final Result:
  • The stir-fried seafood glass noodles will have a delicious aroma, with the sweetness of the Chinese cabbage and the soft, savory texture of the noodles. This dish will be both flavorful and nutritious, perfect for sharing with the whole family.

Ingredients:

• 1 bundle of noodles (about 200g)
• 100g beef
• 100g shrimp
• 2 duck eggs (or chicken eggs)
• 1 broccoli stalk
• 1 small carrot
• 3 spring onions
• 100g dried mushrooms
• 1 small onion
• 7 tablespoons cooking oil
• 2 tablespoons oyster sauce
• A pinch of common seasonings (seasoning powder, MSG, salt)

Instructions:

• Prepare the ingredients:
  • Soak the noodles in water for about 30 minutes until soft, then drain. You can cut them in half or thirds if the noodles are too long.
  • Soak the dried mushrooms in cold water for about 15 minutes to soften, then remove the stems, wash, and chop them into bite-sized pieces.
  • Clean the shrimp, peel off the shell, and remove the black vein along the back. Crack the two eggs into a bowl, whisk them together, and set them aside for frying. Wash the beef and slice it thinly.
  • Peel the onion and carrot, break the broccoli into small florets. Wash all vegetables and set aside. Cut the onion into wedges and slice the carrot into thin strips.
  • Wash the spring onions and cut them into bite-sized pieces.

• Boil the vegetables:
  • Put the broccoli and carrot into a pot, add enough water to cover, and boil for about 5 minutes until they are soft and cooked. Remove and place them in a bowl of ice water for about 5 minutes to cool, then drain.
  • Tip: To preserve the crisp texture and bright green color of the vegetables, it’s best to immediately soak them in cold water after boiling.

• Fry the eggs and stir-fry the beef and shrimp:
  • Heat a pan, add 2 tablespoons of oil, and stir-fry the beef with 1/2 teaspoon of seasoning powder on high heat for about 2 minutes, until the beef is browned. Remove the beef from the pan and set aside.
  • In the same pan, stir-fry the shrimp with 1/2 teaspoon of seasoning powder on high heat for about 2 minutes until the shrimp turns pink. Remove and set aside with the beef.
  • Finally, add 1 tablespoon of oil into the pan, pour in the whisked eggs, and fry for about 5 minutes on medium heat until fully cooked. Remove and cut the eggs into thin strips.

• Stir-fry the vegetables and noodles:
  • Add 2 tablespoons of oil to a pan, heat it up, then add the softened noodles with 1 tablespoon of oyster sauce. Stir-fry on medium heat for about 5 minutes until the noodles are soft and shiny. Remove and set aside.
  • In the same pan, add 2 tablespoons of oil, heat it, and add the onion. Stir-fry on high heat for 3 minutes, then add the mushrooms and stir-fry for an additional 2 minutes.

• Make the stir-fried mixed noodles:
  • In the pan, combine the cooked vegetables, the stir-fried noodles, beef, shrimp, and eggs. Stir everything together over medium heat.
  • Add 1 teaspoon of seasoning powder, 1/2 teaspoon of MSG, 1 teaspoon of salt, and 1 tablespoon of oyster sauce. Stir-fry continuously for 5 minutes to evenly coat the ingredients with the seasonings. Taste and adjust seasoning as needed, then remove from heat to serve.

• Final Result:
  • The stir-fried mixed noodles are rich in nutrients, with noodles that are soft and chewy, while the vegetables remain crisp and fresh. The shrimp are a beautiful red, tender, and sweet, while the beef has a fragrant, deep flavor, combined with the rich and creamy fried eggs.
  • The dish looks incredibly appetizing. Serve with a side of soy sauce for an extra flavor boost.

Ingredients:

• 200g lean minced pork
• 1 onion
• 1 carrot
• wood ear mushrooms, spring onions, shallots, garlic
• salt, oyster sauce, fish sauce, seasoning powder
• 100g noodles

Instructions:

• Marinate the minced pork with seasonings for 20 minutes.
• Clean and finely chop the onion, peel and slice the carrot into thin strips, soak the wood ear mushrooms to rehydrate, discard the stems, and slice them into strips.
• Soak the noodles, then blanch them in boiling water before rinsing them with cold water.
• Sauté the shallots and garlic until fragrant, then add the minced pork and cook until done. Add the onion, carrot, and mushrooms and stir-fry together.
• Add the noodles and mix everything thoroughly until all ingredients are cooked.
• Adjust the seasoning to taste, then turn off the heat.