Stir Fried Cellophane Noodles
Delight your taste buds with the vibrant flavors of Stir Fried Cellophane Noodles, a quick and versatile dish perfect for busy weeknights or a cozy dinner at home. Made with springy sweet potato or mung bean noodles, this recipe is a colorful medley of textures, featuring tender chicken or tofu, crisp carrots, bell peppers, earthy shiitake mushrooms, and leafy greens like spinach or bok choy. Tossed in a savory blend of soy sauce, oyster sauce, sesame oil, and a touch of sweetness, each strand soaks in bold, umami-packed flavors. Ready in just 30 minutes, this gluten-free stir fry is as customizable as it is satisfying—perfect for meal preps, family meals, or a quick, healthy dinner. Serve it as a standalone main or alongside your favorite Asian-inspired dishes for a truly restaurant-quality experience at home!
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Recipe Information
Ingredients
- 200 grams cellophane noodles (sweet potato or mung bean)
- 200 grams boneless chicken breast or thigh, thinly sliced (optional, or substitute with tofu)
- 1 medium carrot, julienned
- 1 large red bell pepper, julienned
- 100 grams shiitake mushrooms, sliced
- 100 grams baby spinach or bok choy, chopped
- 2 stalks spring onions, chopped
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon dark soy sauce (optional, for color)
- 1 teaspoon sugar
- 0.25 teaspoon pepper
Instructions
Soak the cellophane noodles in warm water for 10-15 minutes until they are soft. Drain and set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, and dark soy sauce (if using). Set the sauce mixture aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken or tofu and stir-fry for 3-4 minutes until cooked through. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and stir-fry until fragrant, about 30 seconds.
Add the julienned carrot, red bell pepper, and shiitake mushrooms to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
Add the spinach or bok choy and cook for another 1-2 minutes until wilted.
Return the cooked chicken or tofu to the skillet. Add the softened cellophane noodles and pour in the sauce mixture.
Toss everything together thoroughly, allowing the noodles to soak up the sauce and all ingredients to be coated evenly. Cook for another 3 minutes.
Add the chopped spring onions and a pinch of pepper. Stir well, then remove from heat.
Serve hot as a main dish or as a side. Enjoy your delicious Stir Fried Cellophane Noodles.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 694 mg | 30% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.6 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 560 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
