Chicken and Vegetable Stir-Fry Over Glass Noodles

Step 1

Start by boiling some water and cooking the glass noodles until they turn transparent, which usually takes about 3 to 6 minutes. While the noodles are cooking, heat up some sesame oil in a wok or a large nonstick pan over high heat. Toss in the shallot and stir it around for about 30 seconds until it starts to soften. Then add the garlic and keep stirring until the shallots begin to brown, about 2 minutes. Next, add the chicken and cook it, stirring frequently, until it's no longer pink, around 1 to 2 minutes. Throw in the carrot and bell pepper, and stir-fry them for about 4 minutes. Then add the zucchini and mushrooms and cook everything together for another 3 minutes. Push the veggies and chicken to one side of the pan, pour in the fish sauce, oyster sauce, and coconut aminos on the empty side, and let it bubble for a moment. Add the drained noodles, then quickly toss everything together so the sauce coats the noodles and veggies evenly. Finish it off with a squeeze of lime juice and sprinkle some chopped green onions on top before serving.