1-Step 1: Prepare the Glass Noodles Start by soaking the glass noodles in hot boiling water for 10-12 minutes until they become soft and translucent. The noodles should be tender but still have a slight chew think al dente texture. Once they’re done, drain them in a colander and rinse thoroughly with cold water to stop the cooking process and remove excess starch that can make them sticky. After rinsing, use kitchen scissors or a knife to cut the long noodle strands in half. This makes them much easier to toss in the wok and serve. Set the prepared noodles aside while you work on the other components.

2-Step 2: Mix the Stir Fry Sauce In a small bowl, combine all the sauce ingredients: 3 tablespoons light soy sauce, 1½ teaspoons dark soy sauce, 2 tablespoons oyster sauce, 1 teaspoon sesame oil, and 1 tablespoon sugar. Whisk everything together until the sugar completely dissolves. This step is important because undissolved sugar can cause uneven seasoning in your final dish. Set the sauce aside within easy reach of your cooking area.

3-Step 3: Prep Your Vegetables and Protein While the noodles are soaking, prepare all your vegetables and chicken. Cut the chicken breast into small, bite-sized pieces about ½ inch cubes work well. Small pieces cook faster and more evenly, which is essential for quick stir-frying. Season the chicken pieces with 2 teaspoons of your prepared stir fry sauce and set aside. Slice the cabbage into thin strips, cut the carrot into matchstick-sized pieces, thinly slice the onion, and chop the garlic. Cut your red chili or bell pepper into thin slices. Crack 2 eggs into a bowl, whisk them with a pinch of salt, and keep them ready. This preparation step, called mise en place in professional kitchens, is what separates good stir-fry from great stir-fry.

4-Step 4: Cook the Eggs Heat a large wok or deep skillet over medium-high heat until it’s nice and hot. Drizzle in 1 tablespoon of oil and swirl it around to coat the pan. Pour in the whisked eggs and let them sit undisturbed for a few seconds until they start to set on the bottom. Then use a spatula to scramble them, breaking the eggs into small pieces as they cook. Once the eggs are just set but still moist, remove them from the pan and set aside. The eggs will continue cooking slightly from residual heat, so it’s better to slightly undercook them at this stage.

5-Step 5: Stir-Fry the Chicken and Vegetables Add more oil to the same hot wok. Toss in the chopped garlic and stir briefly for about 30 seconds until fragrant be careful not to burn it. Add the seasoned chicken pieces in a single layer and let them cook undisturbed for a minute to develop some browning. Then stir-fry for another 2-3 minutes until the chicken is cooked through and no longer pink in the center. Once the chicken is done, add the onion, carrot, cabbage, and chili slices to the wok. Stir everything together and cook for 2-3 minutes until the vegetables start to soften but still retain some crunch. Hard vegetables like carrots need more time, so they go in first, followed by quicker-cooking ones like cabbage.

6-Step 6: Add Noodles and Sauce Add the prepared glass noodles to the wok and pour the sauce mixture evenly over everything. Using tongs or two spatulas, toss the noodles with the chicken and vegetables, making sure everything is well coated with sauce. The noodles will quickly absorb the sauce and become glossy. Cook for 1-2 minutes, tossing constantly, until the sauce is mostly absorbed and the noodles are heated through.

7-Step 7: Finish and Serve Add the cooked egg pieces back to the wok along with sliced spring onions if using. Toss everything together for another 30 seconds to combine all the flavors. Transfer immediately to serving plates and serve hot. Stir Fry Glass Noodles are best enjoyed fresh while the vegetables still have their crunch and the noodles maintain their perfect texture. For more quick noodle inspiration, you might enjoy this fastest noodle stir fry recipe from RecipeTin Eats.