Vietnamese Chicken Glass Noodle Stir-Fry

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Mien ga is a beloved homestyle Vietnamese stir-fry of tender chicken and slippery mung bean glass noodles tossed with shiitake, wood ear, and crisp cabbage in a glossy oyster-soy sauce. It is a staple at family gatherings and wedding banquets across northern and central Vietnam, prized for its comforting umami depth and quick weeknight ease.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 52 gCarbs
• 4 gFiber
• 6 gSugar
• 35 gProtein
• 920 mgSodium
• 580 mgPotassium
• 90 mgCalcium
• 3.5 mgIron
• 25 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the chicken and noodles

• 8 oz (225 g) mung bean glass noodles
• 1 lb (450 g) boneless skinless chicken thighs, sliced thin
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp cornstarch

For the vegetables and aromatics

• 4 dried shiitake mushrooms
• 1/4 oz (about 3 small) dried wood ear mushrooms
• 4 cups shredded napa cabbage
• 1 large carrot, julienned
• 1 small yellow onion, thinly sliced
• 4 garlic cloves, minced
• 3 green onions, sliced on the bias

For the sauce

• 3 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp freshly ground black pepper
• 1/4 cup low-sodium chicken broth
• 1 tbsp toasted sesame oil

Directions

1. Soak the glass noodles, shiitake mushrooms, and wood ear mushrooms in separate bowls of hot water for 15 minutes until pliable. Drain well, snip the noodles into 6-inch lengths with kitchen shears, and thinly slice the rehydrated mushrooms.
2. In a medium bowl, toss the sliced chicken with soy sauce, Shaoxing wine, and cornstarch. Let it marinate while you prepare the remaining ingredients.
3. Whisk together the oyster sauce, soy sauce, fish sauce, sugar, black pepper, and chicken broth in a small bowl; set the sauce within arm's reach of the wok.
4. Heat 2 tablespoons of neutral oil in a large wok or 12-inch skillet over high heat until shimmering. Add the garlic and onion and stir-fry for 30 seconds until fragrant but not browned.
5. Add the marinated chicken in a single layer and stir-fry for 3 to 4 minutes, turning once, until just cooked through and lightly caramelized. Transfer to a plate.
6. Add the cabbage, carrot, and rehydrated mushrooms to the hot wok. Stir-fry for 2 minutes until the cabbage just begins to wilt but still has a crisp bite.
7. Return the chicken to the wok, pour the sauce over everything, and toss to coat evenly for about 1 minute until the sauce thickens slightly.
8. Add the drained glass noodles and gently fold them through the mixture with chopsticks or tongs for 2 to 3 minutes, taking care not to break them, until they have absorbed the sauce and look glossy.
9. Remove from the heat, drizzle with the sesame oil, scatter the green onions over the top, and serve immediately in shallow bowls with chili sauce or fresh limes on the side.

Cook’s Notes

• Use chicken thighs instead of breasts; the higher fat content keeps the meat juicy during the high-heat stir-fry.
• Do not oversoak the glass noodles or they will turn gummy, they finish softening quickly once they hit the hot wok.
• A screaming-hot wok is essential for searing the chicken without steaming the vegetables; work in two batches if your pan is small.
• For an extra layer of umami, stir 1 teaspoon of chicken bouillon powder into the sauce along with the other liquids.
• Leftovers reheat well in a hot skillet with a splash of broth to loosen the noodles; do not microwave or the noodles turn rubbery.

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