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🥢 Stir-Fried Chicken with Napa Cabbage & Glass Noodles

Quick, flavorful stir-fried chicken with napa cabbage and glass noodles for the perfect weeknight dinner.

Ingredients

Scale
  • Main Ingredients:
  • 4 ouncespotato noodles (or glass noodles)
  • 1pound boneless, skinless chicken breast or thighs, thinly sliced
  • 1½pounds napa cabbage (about6 cups, chopped)
  • 1½ tablespoonsvegetable or peanut oil (plus1 teaspoonfor chicken)
  • 2 teaspoonsSichuan peppercorns
  • 2green onions, chopped
  • 1 tablespoonfresh ginger, minced
  • For the Sauce:
  • 2 tablespoonssoy sauce
  • ½ tablespoondark soy sauce
  • 1 tablespoonoyster sauce (or vegetarian stir-fry sauce)
  • 1 teaspoonsugar
  • Seasoning for Chicken:
  • ½ teaspoonsalt
  • ¼ teaspoonblack pepper
  • 1 teaspooncornstarch

Instructions

  1. 1. Prepare the Noodles
  2. Place the potato noodles in a large bowl and cover with hot water. Soak for 10 minutes, or until slightly tender but still firm. Drain, rinse with cool water, and set aside.
  3. 2. Marinate the Chicken
  4. In a medium bowl, combine sliced chicken with salt, black pepper, and cornstarch. Mix well and let sit for 10–15 minutes while preparing other ingredients.
  5. 3. Chop the Napa Cabbage
  6. Slice the cabbage in half lengthwise, then into quarters. Cut diagonally into bite-sized pieces, removing any tough core sections.
  7. 4. Make the Sauce
  8. In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, and sugar until well combined. Set aside.
  9. 5. Cook the Chicken
  10. Heat 1 teaspoon of oil in a large nonstick skillet or wok over medium-high heat.
  11. Add the chicken and stir-fry for 4–5 minutes, or until cooked through and lightly browned. Remove from the pan and set aside.
  12. 6. Flavor the Oil
  13. In the same skillet, add 1½ tablespoons of oil. Toss in the Sichuan peppercorns and cook until they release their aroma, about 30–45 seconds.
  14. Remove and discard the peppercorns.
  15. 7. Sauté the Aromatics
  16. Add chopped green onions and minced ginger to the infused oil. Stir for 30 seconds until fragrant.
  17. 8. Cook the Cabbage
  18. Add the chopped napa cabbage to the skillet. Stir-fry for 4–5 minutes until it starts to wilt but remains crisp.
  19. 9. Combine Everything
  20. Lower the heat to medium. Return the cooked chicken to the skillet, pour in the sauce, and stir to coat evenly.
  21. Add the soaked noodles and toss until everything is well mixed.
  22. Cover and cook for 2–3 minutes, letting the sauce soak into the noodles and cabbage.
  23. 10. Finish and Serve
  24. Uncover, toss once more, and if needed, cook for another 1–2 minutes to reduce excess liquid.
  25. Serve hot, garnished with extra green onions or a sprinkle of sesame seeds.
  • Author: Chef mia