This Chicken Cabbage Glass Noodles Stir fry recipe is packed with flavor and wholesome ingredients.
This stir-fry combines tender chicken, crunchy Napa cabbage, and tasty shimeji mushrooms, all stir-fried and mixed with soft glass noodles in a yummy sauce.
The savory sauce ties everything together, creating a mouthwatering experience with every bite.
This dish is a crowd-pleaser, perfect for satisfying cravings and impressing guests!
Nutritional Attributes:
Not only is this dish incredibly tasty, but it’s also packed with nutrients.
Chicken provides lean protein, while Napa cabbage and shimeji mushrooms offer vitamins, minerals, and antioxidants.
Plus, the dish is low in calories and can easily be customized to fit various dietary preferences, making it suitable for health-conscious individuals.
Preparation Time:
This dish requires minimal chopping and straightforward cooking techniques, and is perfect for busy weeknights or casual gatherings.
Plus, it’s a great way to use up leftover chicken and vegetables, reducing food waste while still enjoying a delicious meal.
Simply chop the cabbage and mushrooms swiftly, then let the chicken rest in cornstarch for 15 minutes to absorb flavor and achieve a crispy texture when cooked.
Ingredients & Alternatives:
- Protein:
Chicken breast: Opt for boneless, skinless chicken breasts, diced into bite-sized cubes for easy cooking. - Vegetables:
Napa cabbage (also called Chinese cabbage): Half a head of Napa cabbage, sliced thinly for a crisp texture.
Shimeji mushrooms: About 75g of shimeji mushrooms, cleaned and separated into individual clusters. Feel free to use any other types of mushrooms. - Sauce:
Light soy sauce: Adds saltiness and depth of flavor to the dish.
Dark soy sauce: Provides a rich dark color and richness to the sauce.
Oyster sauce: Adds a savory umami flavor.
Shaoxing wine: Enhances the aroma and complexity of the sauce. You can also use Mirin instead.
Sesame oil: Adds a nutty flavor and aroma to the dish. This is only optional.
Feel free to customize this dish based on your preferences and ingredient availability.
You can substitute chicken with tofu or shrimp for a vegetarian or seafood version.
Additionally, you can use other types of mushrooms such as shiitake or button mushrooms for variety
Tips & Tricks:
- To enhance efficiency, prepare all ingredients before starting to cook.
- Adjust the flavors of the sauce to suit your taste preferences by tweaking the proportions of the ingredients. Feel free to taste the noodles and adjust the seasoning to your liking!
- When pan-frying the chicken, prevent the chicken bits from sticking together while pan-frying to ensure even cooking and crispy texture on all sides.
- Be sure not to overcook the glass noodles to prevent them from becoming mushy.
FAQ:
Q: Can I use other types of noodles?
A: Absolutely! You can use rice noodles or even spaghetti noodles as a substitute for glass noodles if desired. Just be sure to adjust the cooking time accordingly. You can also omit the noodles.
Q: Can I make this dish ahead of time?
A: While it’s best enjoyed fresh, you can prepare the ingredients in advance and stir-fry them just before serving to maintain optimal texture and flavor.
Chicken Cabbage Glass Noodles Stir-Fry
Ingredients
- 2 Chicken breasts diced into cubes
- 100 g Mung bean noodles
- ½ cup Cornstarch
- ½ Napa cabbage Head
- 75 g Shimeji mushrooms cleaned and separated
- 1 tsp Ginger paste or minced ginger
- 4 cloves Garlic minced
Stir-Fry sauce
- 1 ½ tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Shaoxing wine
- ¾ tbsp Sesame Oil
Instructions
Prepare Ingredients:
- Wash and slice the Napa cabbage.Clean and cut off the stems of the Shimeji mushrooms. Separate them.Dice the chicken breasts into cubes.Mince the ginger and garlic.
Prepare & Coat Chicken:
- Add a splash of light soy sauce to the diced chicken.Coat the diced chicken cubes with cornstarch. Let it sit for 15 minutes.
Cook Mung Bean Noodles:
- Cook the Mung Bean noodles according to the package instructions.Once cooked, drain and set aside.
Prepare Stir Fry Sauce:
- In a small bowl, mix together light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and sesame oil. Set aside.
Cook Chicken:
- In a pan, heat some oil over medium-high heat.Add the cornstarch-coated chicken cubes to the pan.Shallow fry the chicken until golden brown and cooked through, about 5-6 minutes.Once cooked, remove the chicken from the pan and set aside.
Stir Fry:
- In the same pan, add a bit more oil if needed.Add the minced garlic to the pan and stir-fry until fragrant, being careful not to burn it.
- Add the sliced Napa cabbage and Shimeji mushrooms to the pan. Stir-fry until they start to soften.
- Add the cooked glass noodles, minced ginger, and cooked chicken back into the pan with the vegetables.Pour the prepared stir fry sauce over the noodles and chicken.
- Stir everything together until well combined and heated through.Taste and adjust seasoning if necessary.
Serve:
- Once everything is heated through and well mixed, remove from heat.Serve hot and enjoy your Chicken & Cabbage Glass Noodles stir fry!