Stir-Fried Glass Noodles with Shredded Chicken and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light and savory stir-fry featuring tender glass noodles tossed with shredded chicken and bright scallions, flavored with a fragrant garlic-soy sauce. This korean-inspired stir fry ready in about 35 minutes pairs grams glass noodles (dangmyeon), grams cooked chicken breast, shredded, stalks scallions, sliced thin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 2 Korean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 100 grams of glass noodles in warm water for 20 minutes until softened, then drain and set aside.
  2. Step 2: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 150 grams of shredded cooked chicken breast and stir-fry for 2 minutes until heated through and starting to brown slightly.
  4. Step 4: Add the drained glass noodles along with 2 tablespoons soy sauce, 1/4 cup water, and 1/4 teaspoon ground black pepper. Toss everything together and cook for 3-4 minutes until the noodles absorb the sauce and become tender.
  5. Step 5: Stir in 3 sliced scallion stalks and 1 tablespoon sesame oil, cooking for another 1 minute until scallions are slightly wilted.
  6. Step 6: Remove from heat and sprinkle 1 teaspoon sesame seeds over the top before serving warm.

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Frequently asked questions

How long does Stir-Fried Glass Noodles with Shredded Chicken and Scallions take to make?

Total time is about 35 minutes (25 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Glass Noodles with Shredded Chicken and Scallions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep stalks scallions, sliced thin from drying out.

Can I substitute ingredients in Stir-Fried Glass Noodles with Shredded Chicken and Scallions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Glass Noodles with Shredded Chicken and Scallions for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Glass Noodles with Shredded Chicken and Scallions?

Korean stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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