20-Minute Glass Noodle Stir Fry

Gluten-Free Glass Noodle Stir Fry is a 20-minute meal loaded with vegetables and flavor! Add your favorite protein or serve it Vegetarian.

What are Glass Noodles?

Glass noodles also called cellophane noodles, bean thread noodles, sweet potato noodles, and crystal noodles, are usually a transparent noodle made from some type of starch and water. The most commonly used starches include mung bean starch, cassava, tapioca, yam, and potato. They are almost always sold dried with directions to reconstitute by boiling or soaking. 

For this recipe, I wanted to create a quick and easy gluten-free stir fry that is loaded with vegetables and can be on the table in just about 20 minutes!

Glass Noodle Stir Fry Ingredients:

• Glass Noodles
• Green Cabbage
• White Mushrooms
• Scallions
• Garlic
• Eggs
• Avocado Oil
• Tamari OR Soy Sauce
• Chili Garlic Paste
• OPTIONAL: Additional protein such as Shrimp, Chicken, Pork, Beef.

How to Make Glass Noodle Stir Fry

1. Begin by preparing the glass noodles according to the package directions and set aside.
2. Prep the vegetables by slicing cabbage, mushrooms, and scallions. Chop garlic, beat eggs, and measure oil, tamari, and garlic chili paste.
3. Quickly scramble egg in a bit of the oil and remove.
4. Add cabbage, mushrooms, garlic, some of the Tamari, and a pinch of salt to Wok. Stir fry for 3 to 4 minutes, until veggies begin to soften.
5. Add cooked noodles, scallions, remaining seasonings, and cooked egg. Stir fry an additional 1 to 2 minutes until heated through.
6. Adjust seasoning if necessary, serve immediately, and Enjoy!

Recipe Tips:

• Save time by cooking the glass noodles in advance. Rinse, drain, and store in a sealed container in the fridge until ready to use (up to 48 hours ahead of time).
• Save time by purchasing already shredded cabbage and sliced mushrooms.
• Want a spicy kick? I recommend some Sriracha or my Homemade Chinese Chili Oil.
• You do not have to use a Wok to make this stir fry. You can use an oversized frying pan – I recommend at least a 14″ pan or you will have to cook this dish in batches.
• Any neutral, high-heat oil can be substituted for Avocado Oil (I recommend refined sesame oil OR peanut oil). You could even use Ghee if you are OK with the nutty flavor it adds.
• This is a Vegetarian dish but you can easily add any additional protein, such as beef, pork, chicken, or shrimp. If you are looking to save time, your quickest options are adding some shredded rotisserie chicken or quickly seasoned shrimp (as they shrimp will cook in the Wok in about 2 to 3 minutes).

More Glass Noodle Recipes:

Rainbow Noodle Bowl with Tofu and Veggies

JapChae

Kelp Noodle Soup

Did you make this recipe? Please give it a star rating below!

Glass Noodle Stir Fry

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

 

Gluten-Free Glass Noodle Stir Fry is a 20-minute meal loaded with vegetables and flavor! Add your favorite protein or serve it Vegetarian.

Course: Main

Cuisine: Asian

Keyword: glass noodle recipes, quick noodle stir fry, vegetarian noodle stir fry recipe

Servings: 4 Servings

Calories: 248 kcal

Author: Alyssa Brantley

Print

Ingredients

• 1 package glass noodles cooked or soaked according to package directions
• 2 Tablespoons avocado oil or other high heat oil, divided
• 2 large eggs beaten
• 1/4 teaspoon salt plus more for cooking
• 1/2 medium green cabbage core removed and shredded
• 8 ounces white mushrooms cleaned and sliced
• 4 medium garlic cloves finely chopped
• 4 Tablespoons Tamari (or coconut aminos for soy-free)
• 4 whole scallions cut into 2" pieces
• 1 teaspoon Garlic Chili paste

OPTIONAL: Shrimp, Chicken, Pork, Beef, Tofu, Tempeh

Instructions

1. Cook or soak glass noodles according to package directions and set aside. 

2. Heat 1 T of oil in a Wok (or very large frying pan). Oncehot, add beaten eggs and a pinch of salt. Stir continuously for 1 minute until scrambled. Remove from Wok and set aside.

3. Add remaining 1 T of oil. Once hot, add shredded cabbage,sliced mushrooms, and chopped garlic along with 2 Tablespoons of Tamari and apinch of salt. Stir fry 3 to 4 minutes, moving veggies around the Wok or panconstantly, until they begin to soften.

4. Add remaining Tamari, cooked glass noodles, slicedscallions, cooked egg, Chili garlic paste and another pinch of salt to Wok.

5. Continue cooking 1 to 2 minutes until warmed through andmixed well. Serve immediately and Enjoy!

NOTES:

• Save time by cooking the glass noodles in advance. Rinse, drain, and store in a sealed container in the fridge until ready to use (up to 48 hours ahead of time).
• Save time by purchasing already shredded cabbage and sliced mushrooms.
• Want a spicy kick? I recommend some Sriracha or my Homemade Chinese Chili Oil.
• You do not have to use a Wok to make this stir fry. You can use an oversized frying pan - I recommend at least a 14" pan or you will have to cook this dish in batches.
• Any neutral, high-heat oil can be substituted for Avocado Oil (I recommend refined sesame oil OR peanut oil). You could even use Ghee if you are OK with the nutty flavor it adds.
• This is a Vegetarian dish but you can easily add any additional protein, such as beef, pork, chicken, or shrimp. If you are looking to save time, your quickest options are adding some shredded rotisserie chicken or quickly seasoned shrimp (as they shrimp will cook in the Wok in about 2 to 3 minutes).

Nutrition Facts

Glass Noodle Stir Fry

Amount Per Serving (0.25 finished dish)

Calories 248 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Cholesterol 93mg31%

Sodium 1213mg53%

Potassium 458mg13%

Carbohydrates 34g11%

Fiber 4g17%

Sugar 5g6%

Protein 9g18%

Vitamin A 246IU5%

Vitamin C 44mg53%

Calcium 75mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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