Stir-fried Glass Noodles with Seafood
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2 people
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Calories
339 kcal
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Course
Main Course, Soup
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Cuisine
Vietnamese
Stir-fried Glass Noodles with Seafood
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Stir-fried glass noodles with seafood is a delicious dish featuring delicate seafood, crisp-tender vegetables, and translucent noodles. The simplicity of its ingredients and preparation makes it a great choice for weeknight dinners or last-minute gatherings.
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Ingredients
- 3.5 oz dried glass noodles
- cooking oil
- 2 oz mushrooms (such as shimeji mushrooms or oyster mushrooms)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper (plus more for serving)
- 6 oz raw shrimp, peeled and deveined
- 4 oz squid rings or slices
- 1.5 oz onion, thinly slices (about ¼ - ⅓ cup)
- 6 Thin carrot slices
- 1 1/2 tablespoons minced garlic
- 7 oz baby bok choy (or other leafy vegetables such as napa cabbage. See Notes for more options)
For the Stir-fry Sauce
- 3/4 tablespoon soy sauce
- 1 1/2 tablespoons oyster sauce
- 1/4 cup water
- 1/4 teaspoon sugar
Instructions
- Soak dried glass noodles in plenty of warm water for 10-15 minutes. Drain and set aside. Cut the noodles in half if they are too long. Prepare all other ingredients while soaking the noodles.
- Place a cast iron skillet or stir-fry pan over medium heat. Add cooking oil to coat the bottom. Once the oil is hot, add mushrooms and sear until all sides are browned, about 2 minutes. Remove from the pan and set aside.
- Sprinkle salt and pepper over the seafood. Add shrimp to the pan and sear until lightly golden and almost cooked through. Set aside.
- Add squid to the pan. Stir-fry briefly until the squid is almost cooked through. Also remove from the pan and set aside.
- Add more cooking oil to the pan if needed. Then add onion slices and stir-fry briefly until you start to smell the fragrance. Add carrots and continue to sauté for another minute. After that, add minced garlic and stir-fry briefly until fragrant.
- Add baby bok choy and drained glass noodles to the pan. Give everything a stir, then add the seared mushrooms. Mix together all ingredients for the stir-fry sauce, and pour ⅔ of the sauce into the pan. Mix well.
- Continue to cook for 5-6 minutes until the noodles and vegetables are cooked to your liking. If the pan looks dry and the noodles are not ready, add 1-2 tablespoons of water to help them achieve your desired texture.
- Return the seared seafood to the pan and add the remaining stir-fry sauce. Toss well until everything is cooked through and flavors are combined. Adjust seasonings to taste.
- Transfer the stir-fried noodles and seafood to serving plates. Sprinkle black pepper generously and serve right away.
Equipments used:
Notes
- I recommend using Vietnamese, Thai or Chinese glass noodles. I don't recommend Korean glass noodles since they are not as soft and may take longer to cook.
- Besides baby bok choy, you can use other veggies, such as napa cabbage, beansprouts, broccoli, snap peas, and baby corn. Feel free to use a mix of those veggies and adjust the cooking time as needed.
- If you have a small pan or if you want to scale up to the recipe, it may be a good idea to cook in batches for the best taste.
- This recipe may be shared among 3-4 people if you also serve other large mains in the meal.
Nutrition Information
Show Details
Calories
339kcal
(17%)
Carbohydrates
55g
(18%)
Protein
24g
(48%)
Fat
2g
(3%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.2g
Trans Fat
0.01g
Cholesterol
254mg
(85%)
Sodium
1549mg
(65%)
Potassium
427mg
(12%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
4568IU
(91%)
Vitamin C
52mg
(58%)
Calcium
206mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 55g | 18% |
| Protein | 24g | 48% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 254mg | 85% |
| Sodium | 1549mg | 65% |
| Potassium | 427mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4568IU | 91% |
| Vitamin C | 52mg | 58% |
| Calcium | 206mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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