One pan glass noodles recipe
Easy one pan glass noodles with ground chicken and veggies! No soaking required — light, flavorful, and perfect for busy weeknight dinners.
Servings: 4 servings
Ingredients
- 4 oz. fresh shiitake mushroom caps sliced (3 large caps)
- 4 oz. yellow onion thinly sliced (¼ medium)
- 5.2 oz. carrot julienned (1 medium)
- 6 oz. zucchini julienned (1 medium)
- 0.5 oz. fresh ginger finely minced (about 1.5-inch knob)
- 3 scallion
- Sprinkle Coarse salt to taste
- 2.43 oz. dry mung bean glass noodles cellophane noodles (2 bundles)
- ½ lb ground chicken (93% lean; 7% fat)
- A few rounds Ground black pepper to taste
- 2 tsp shiitake mushroom seasoning or bouillon powder, or dashi powder
- ¾ cup chicken stock
- 2 tbsp Japanese cooking sake
- 2.5 oz pea shoots or sunflower microgreens, or baby spinach (large handful)
Seasoning Sauce
- 1 ½ tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp mirin
- ½ tbsp toasted sesame oil
To Garnish
- Sprinkle Crispy fried shallots optional
Instructions
- Prepare the vegetables: Slice the shiitake mushrooms and onion. Julienne the carrot and zucchini. Mince the ginger. Make a slice to separate the scallion white and green parts. Slice the white parts length wise into long thin strips for cooking; dice the green parts to small rounds for garnish.
- Layer in the pan (in order). Sprinkle 2 pinches of salt into a wide pan. Add the mushrooms, glass noodles, ginger, onion, scallion whites, carrot, and zucchini. Break the ground chicken into small bits and spread it in a thin, even layer over the top. Season with another 2 pinches of salt, a few grinds of black pepper, and the shiitake mushroom seasoning.
- Steam everything together: Pour in the chicken stock and sake. Cover with a lid and cook over medium heat until steam rises, about 10 minutes. Then lower the heat and cook for about 5 minutes.
- Season: Remove the lid, stir-in the pea shoots, drizzle in the soy sauce, oyster sauce, mirin, and sesame oil.
- Quick toss: Use chopsticks to toss and loosen the bean threads. The noodles at the bottom will soften faster than those on top, so tossing helps even out the texture. If the ground meat clumps, use a wooden spoon to break it into smaller bits. Give the pan a quick stir-fry and toss for 4–5 minutes, until the noodles are just tender (slightly undercooked for a springy bite) and the sauce is well combined.
- Serve: Transfer to a large serving bowl. Garnish generously with green scallion parts and crispy fried shallots (if using) before serving. Serve warm.
Notes
- Breaking up the meat: Spread the ground chicken into a thin, even layer. If it clumps together, it won’t cook through properly during the steaming step. Use your hands to separate the meat as much as possible when layering.
- Pan size & liquid ratio: Use a wide pan (12-inch minimum, 14-inch ideal) and add just enough liquid to create steam. Too much stock will make the noodles soggy, too little and they won’t soften evenly.
- Noodle texture & leftovers: Glass noodles absorb liquid quickly, so don’t overcook them — they’ll keep softening even after you turn off the heat. Leftovers are best within 1–2 days; I like them cold or at room temperature.
- Vegetarian swap: Smoked tofu (my favorite is five-spice smoked tofu) makes a great substitute. Dice it into thin strips before adding to the pan.
Nutrition
Serving: 1serving | Calories: 241kcal | Carbohydrates: 29g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 49mg | Sodium: 860mg | Potassium: 754mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6404IU | Vitamin C: 26mg | Calcium: 46mg | Iron: 2mg