Chicken and Veggie Stir-Fry with Glass Noodles

Ingredients

• 4 cups water
• 12 ounces dried cellophane (glass) noodles
• 1 shallot, thinly sliced
• 2 cloves garlic, minced
• ½ pound skinless, boneless chicken breasts, cut into bite-sized pieces
• 1 carrot, peeled and sliced diagonally
• 1 red bell pepper, cut into strips
• 1 zucchini, cut into matchsticks
• 4 ounces portobello mushrooms, quartered
• 2 tablespoons fish sauce, or to taste
• 2 tablespoons oyster sauce
• 1 ½ teaspoons coconut aminos (soy-free seasoning sauce)
• 1 tablespoon lime juice, or more to taste
• 1 tablespoon chopped green onions

Step 1

Bring a pot of water to a boil, then add the glass noodles and cook them until they turn transparent, which should take about 3 to 6 minutes. While the noodles are cooking, heat some sesame oil in a wok or a large nonstick pan over high heat. Toss in the shallot and stir-fry for about 30 seconds until it starts to soften. Add the garlic next and keep stirring until the shallot begins to take on a little color, around 2 minutes.

Step 2

Now, add the chicken and cook it until it’s no longer pink, stirring frequently—this should take about 1 to 2 minutes. Next, throw in the carrot and bell pepper, stir-frying them for about 4 minutes. Follow with the zucchini and mushrooms, cooking everything together for another 3 minutes.

Step 3

Push everything to one side of the pan, then pour the fish sauce, oyster sauce, and coconut aminos into the empty space. Let it bubble for a moment before adding the cooked noodles. Quickly toss everything together so the noodles soak up the sauce and mix well with the chicken and veggies. Finish by squeezing over some lime juice and sprinkling with chopped green onions for a fresh touch.