Glass Noodles with Chicken and Mushrooms Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated Aug. 30, 2018
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Yvonne Ruperti

Recipe Details

Glass Noodles with Chicken and Mushrooms Recipe

Active 30 mins
Total 40 mins
Serves 4 servings

Ingredients

  • 8 ounces glass (bean thread) noodles

  • 12 ounces ground chicken

  • 3 tablespoons Shaoxing wine, divided

  • 1-inch piece ginger, grated, divided

  • Kosher salt

  • 5 tablespoons vegetable oil, divided

  • 1 bunch cilantro, stems chopped, leaves chopped, divided (about 1 cup chopped leaves)

  • 6 medium cloves garlic, minced (about 2 tablespoons)

  • 2 green bird chiles, seeded and minced (about 2 teaspoons)

  • 10 ounces shiitake mushrooms, sliced thin

  • 5 ounces oyster mushrooms (or wood ear fungus), sliced thin

  • 2 stalks celery, sliced thin

  • 2 tablespoons soy sauce

  • 1/2 teaspoon white pepper

  • 1/4 teaspoon chile flakes

  • 1 cup homemade or store-bought low-sodium chicken stock

  • 1 bunch green onions, cut into 2-inch lengths

Directions

  1. In large bowl, soak noodles in warm water for at least 30 minutes. When softened, cut noodles into 4 to 5-inch lengths. In small bowl, toss chicken with 1 tablespoon Shaoxing wine, 1/2 teaspoon of grated ginger, and 1/4 teaspoon salt; set aside.

  2. In large wok or 12-inch nonstick skillet, heat 4 tablespoons oil over medium heat until shimmering. Add remaining grated ginger, cilantro stems, garlic, chilies, and 1 teaspoon salt. Cook, stirring, until beginning to turn golden, about 2 minutes.

  3. Add shiitake mushrooms and cook until softened and beginning to brown, about 5 minutes, adding another tablespoon oil if mixture is too dry. Add chicken and cook until almost cooked through, about 2 minutes. Stir in oyster mushrooms and celery. Cook for one minute.

  4. Stir in soy sauce, white pepper, chili flakes, remaining 2 tablespoons Shaoxing wine, and chicken broth. Bring to simmer. Increase heat to medium-high. Stir in noodles and green onions and cook, stirring, until mixture is well combined and noodles are cooked through, 3 to 5 minutes. Stir in cilantro leaves, season to taste, and serve.

Special equipment

wok or 12-inch non-stick skillet

This Recipe Appears In

Nutrition Facts (per serving)
427 Calories
25g Fat
27g Carbs
25g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 427
% Daily Value*
Total Fat 25g 32%
Saturated Fat 3g 17%
Cholesterol 68mg 23%
Sodium 975mg 42%
Total Carbohydrate 27g 10%
Dietary Fiber 8g 28%
Total Sugars 3g
Protein 25g
Vitamin C 10mg 48%
Calcium 77mg 6%
Iron 4mg 20%
Potassium 1302mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)