Stir-fried Cellophane Noodles Recipe

Soak noodles

Place dried cellophane noodles in a large heatproof bowl and pour warm water over them to cover. Let soak 8–10 minutes until flexible but slightly firmer than fully cooked (they will finish cooking in the wok). Drain, cut into 20–25 cm (8–10 inch) lengths with scissors if desired, and set aside.

Prep vegetables and protein

While noodles soak, thinly slice chicken thighs, julienne the carrot, thin-slice the red bell pepper, clean and slice shiitake mushrooms, mince garlic and ginger, and trim and cut green onions into 2-inch pieces. Rinse bean sprouts and pat dry.

Make sauce

In a small bowl whisk together light soy sauce, dark soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, warm stock, and cornstarch until the cornstarch dissolves. Set sauce aside.

Heat wok and sear chicken

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add the sliced chicken in a single layer and stir-fry 2–3 minutes until the exterior is just cooked and slightly browned. Remove chicken to a plate and keep warm.

Cook aromatics

Add remaining 1 tablespoon oil to the wok. Add minced garlic and ginger and stir-fry 15–20 seconds until fragrant but not burned. Add sliced shiitake mushrooms and cook 1–2 minutes until they start to soften.

Vegetables

Add julienned carrot and red bell pepper and stir-fry 1–2 minutes until they begin to soften but remain crisp-tender. Add green onion whites (reserve green tops for garnish) and cook 30 seconds.

Combine noodles and sauce

Add drained cellophane noodles to the wok, using tongs or two spatulas to separate and distribute them through the vegetables. Pour the prepared sauce evenly over the noodles and toss continuously. If noodles look dry, add a splash (1–2 tbsp) of warm stock or water. Stir-fry 2–3 minutes until noodles are glossy and sauce has thickened slightly and clings to the noodles.

Finish with protein and sprouts

Return the seared chicken to the wok along with the bean sprouts. Toss everything together 1–2 minutes to warm the chicken through and wilt the sprouts slightly. Taste and adjust seasoning with salt or additional soy sauce if needed. Finish with freshly ground black pepper.

Transfer the stir-fried cellophane noodles to a serving platter. Sprinkle toasted sesame seeds, the reserved green onion tops, and cilantro (if using) over the top. Serve immediately while hot.