Quick & Easy Thai Glass Noodle Stir-Fry

Name: Quick & Easy Thai Glass Noodle Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 0.55 lb dry glass noodles ((aka mung bean vermicelli or bean thread noodles)); 2 cups green cabbage (sliced ); 3 cups Bok Choy (or yu choy sum or baby gai-lan); 2 cloves garlic (minced); 1 shallot (sliced); 5 eggs (beaten); 2 tbsp regular soy sauce; 1 tbsp dark soy sauce; 2 tbsp fish sauce; 1/8 tsp black pepper (or white pepper); 2 tbsp vegetable oil (or neutral oil); 1 red chilli (sliced); 4 tbsp white vinegar (or rice vinegar or apple cider vinegar)

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Chewy clear glass noodles stir fried with eggs, cabbage, leafy greens, garlic and shallots in a light savory sauce with a tangy kick from the chili vinegar. This quick and easy Thai glass noodle stir-fry is a great busy weeknight meal in 25 minutes!

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Ingredients & Substitutes
Expert Tips
Instructions
Storage
Pairing Suggestions
FAQ
Other recipes you may like
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💬 Reviews

There is something so special about clear glass noodles. They have such an incredibly springy chewy texture and when paired with healthy greens, a tasty protein and a salty vinegary sauce, it’s a party in your mouth!

I love this noodle stir-fry dish because it's quick and simple and made with minimal ingredients. It's also a delicious main dish for busy weeknights when I am crunched for time!

The best part of this Thai-inspired dish is the underrated ingredient that brings it altogether: the chili vinegar!

The acidity from the vinegar balances out the savoury taste from the other ingredients. It’s definitely a mandatory ingredient to elevate this dish from B+ to A+!

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

Mung bean glass noodles: they are also called Bean Vermicelli Glass Noodles or Bean Thread Noodles. Or substitute with rice vermicelli as a last resort if you can't find clear glass noodles.
Cabbage: purple or green will both work. Avoid using napa cabbage or Chinese cabbage as it'll release too much water into the pan.
Leafy Greens: like bok choy, yu choy sum or baby gai-lan.
Garlic
Shallot: or substitute with onion.
Eggs: or substitute with any protein of your choice like sliced chicken, beef, pork or shrimp.
Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
Dark soy sauce: this is thicker and darker than the regular kind or light soy sauce
Fish Sauce: or substitute with more regular soy sauce if you can't find this ingredient
Black Pepper
Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils.

Chilli Vinegar

Red Chili: you can use any large red chili or Thai Bird's Eye Chili for a spicier version
White vinegar: or substitute with rice vinegar or apple cider vinegar.

Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.

Expert Tips

Do not boil your clear glass noodles. Only soak them in warm to hot tap water just until loosened about 5-10 minutes and strain immediately.
Slice your veggies in thin strips. This helps them integrate better with the stringy noodles.
Have your ingredients prepared and ready to throw into the hot pan. This prevents you from overcooking the noodles.
Fry the eggs first in enough oil so they remain smooth and luscious. Do not over cook them. Once they have formed a shape and they are moist looking, remove from the pan and set aside.
Don't skip the red chili vinegar! The tangy flavor balances the savory taste in the noodles.
Don't over stir-fry the noodles. Once they've incorporated with the sauce and other components, remove off heat.

Instructions

Below are step-by-step instructions on how to make Thai glass noodle stir-fry:

Soak your clear glass noodles in warm hot tap water for 5-10 minutes until loose and softened. Strain immediately.
In a small bowl add sliced red chili along with vinegar and let this soak as you work on preparing the other ingredients.
Heat 1 tablespoon vegetable oil in a wok or large skillet on medium high heat. Pour in beaten eggs and scramble them until they take form but remain moist. Do not overcook them. Remove scrambled eggs from pan and set aside.
Add the remaining oil, followed by shallots, cabbage, minced garlic and stir fry for 1-2 minutes.
Toss in the strained noodles. Quickly pour in your regular soy sauce, dark soy sauce, fish sauce and black pepper. Mix everything together until the noodles are coated in brown.
Gently toss in the leafy greens and eggs with the noodles. Remove off the heat immediately.
While the noodles are still in the wok or pan, mix in the chili vinegar. Serve hot and enjoy!

Storage

Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Freezer friendly? I don't recommend freezing this glass noodle stir-fry as the noodles will become mushy.

Pairing Suggestions

Thai glass noodle stir-fry serves well with:

starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
cooked protein like bang bang shrimp, crying tiger beef, Thai garlic shrimp, or pad kra pao
noodle dishes like Thai Drunken Noodles, Pad See Ew, Chicken Pad Thai

FAQ

Can I make this in advance?

This can be made in advance and stored in an airtight container in the fridge for up to 3-4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat. Note: the noodles will naturally become soggy over time so it's recommended to enjoy this dish fresh.

Can I add other proteins to this dish?

Yes, feel free to add sliced chicken, beef, pork, tofu or shrimp for more protein.

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