Bean Thread Noodles Recipe
These stir-fried Bean Thread Noodles feature slices of savory chicken, crisp veggies, and tender noodles tossed in a flavorful sauce. It’s a delicious one-dish meal that is ready to eat in just 30 minutes.
Servings: 4
Ingredients
- 6 ounces dried bean thread noodles
- 2 tablespoons vegetable oil divided
- 1 pound boneless skinless chicken breasts, sliced into thin strips
- 2 cloves garlic minced
- 1/2 medium onion thinly sliced
- 1/2 cup carrots thinly sliced
- 1 medium tomato seeds removed, thinly sliced
- 2 cups cabbage thinly sliced
- ground white pepper to taste
- 2 eggs beaten
- 2 green onions chopped
For The Sauce
- 2 tablespoons soy sauce low-sodium recommended
- 2 tablespoons sugar
- 1 tablespoon fish sauce
- 3 tablespoons oyster sauce
- 1/4 cup water
Instructions
- Soak the noodles in room temperature water according to the instructions on the package. Transfer them to a colander to drain, then cut the noodles into shorter pieces and toss them with oil to prevent them from sticking.
- Mix all of the ingredients for the sauce. Set aside.
- Heat 1 tablespoon of oil in a non-stick skillet or wok over medium-high heat. Add the chicken and sauté for about 6 minutes until cooked. Transfer the chicken to a plate.
- Add the remaining oil to the skillet. Add the garlic and sauté for about 1 minute, or until fragrant. Add the onions, carrots, tomato, cabbage, and white pepper to the skillet and stir-fry for about 2-3 minutes.
- Move the vegetables to one side of the pan and add the beaten eggs to the empty side. Scramble the eggs until cooked.
- Add the chicken, noodles, and sauce back to the skillet. Stir-fry until the noodles are soft and all the ingredients are combined and coated in the sauce.
- Serve sprinkled with chopped green onions.
Notes
- Add noodles directly from soaking water without draining—that starchy liquid prevents clumping and helps them stay tender. It’s not a mistake.
- Stir-fry only 1–2 minutes after noodles go in or they turn clumpy. Speed is key.
- Make it gluten-free easily: use tamari instead of soy sauce, and check oyster sauce and fish sauce labels (most brands are naturally gluten-free).
- Leftovers store 1–2 days in the fridge. Reheat on the stovetop with a splash of oil or broth—never microwave or they’ll clump into a solid mass.
- Bundle sizes vary by brand; check your package weight. One standard bundle is about 6 ounces.