Glass Noodles with Chicken and Vegetables

Name: Glass Noodles with Chicken and Vegetables
Cook time: 30 min
Total time: 30 min
Cuisine: Pan-Asian
Ingredients: glass noodles — 200 g; chicken tighs — 4 pcs; bell pepper, large — 1 pcs; carrot medium size — 1 pcs; eggplant medium size — 1 pcs; small bunch of scallion — 30 g; fresh ginger — 30 g; garlic — 3 clove; chilli pepper — 1 pcs; soy sauce — 4 tbsp; apple vinegar — 2 tbsp; ketchup — 3 tbsp; sugar — 3 tbsp; sesame oil — 1 tsp; cornstarch — 1 tsp

30 minutes

Medium

I was surprised to find that with all the variety of wok dishes that I have shared on my blog, there is not a single one with Chinese glass noodles - fensi.
Well, apparently today is the perfect day to correct that omission. So here's the recipe.

It's very, very tasty. And it's not hard to make. The set of vegetables can be almost any, the main condition is that they are cooked quickly to a tender-crisp state. You can also add mushrooms to this dish - champignons, oyster mushrooms or shitakes. The chicken can be replaced with tender cuts of pork or beef, or omitted altogether.

Main Courses Pan-Asian cuisine

22.02.2025

Ingredients for 4 servings:

Base

Sauce

soy sauce
4 tbsp
apple vinegar
2 tbsp
ketchup
3 tbsp
sugar
3 tbsp
sesame oil
1 tsp
cornstarch
1 tsp

Recipe:

Cook the noodles. Put them in a bowl or pot and pour boiling water over them.

Cover and let stand for 5 minutes. Drain and cover with cold water. Set aside.

To make the sauce, combine all the ingredients.

Remove the bones and skin from the chicken thighs. Cut the meat into bite-size pieces.

Finely chop the garlic and chili pepper, thinly slice the ginger, and cut the scallions into long pieces.

Thinly slice eggplant, bell pepper and carrots.

Heat 2 tablespoons of vegetable oil in a wok or deep frying pan over high heat. Stir-fry the chicken in batches, 1-1.5 minutes per batch.

Transfer to a plate.

In the wok, add the garlic, ginger, chili pepper, and some of the scallions, using only the white and light green parts. Stir-fry for half a minute.

Add the eggplant and stir-fry for another minute.

Add the carrots and bell peppers and stir-fry for a few more minutes.

Return the chicken to the wok and pour in the sauce.

Stir until the sauce thickens slightly, about 1-2 minutes. Add the green parts of the spring onion.

Add the noodles and stir to coat evenly with the sauce. Heat for 1 minute and remove from heat.

When serving, sprinkle with sesame seeds and/or chopped toasted peanuts if desired.

Enjoy!

This Glass Noodles with Chicken and Vegetables recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
Would you like to thank me? It's easy!