This stir-fried glass noodles recipe is packed with umami goodness! Featuring tender noodles, savory shiitake mushrooms, and a sweet-savory sauce, every bite is comforting and satisfying. It comes together in 20 minutes, making it perfect for busy weeknights when youโre craving something homemade!

If you're looking for a fun twist on takeout, these stir-fried glass noodles are about to be your new go-to! And if you love easy noodle dinners, you need to try my chow fun noodles.
Why I Love This Recipe
Stir-fried glass noodles are one of my all-time favorite weeknight meals. They're quick, simple, and packed with bold flavors. Plus, everything comes together in one pan, making cleanup a total breeze!
The savory-sweet sauce, fresh veggies, and chewy glass noodles create the perfect balance of texture and taste. It's also endlessly customizableโadd tofu or tempeh for extra protein, or switch up the vegetables to clean out your fridge!
As an added bonus, this stir-fry is completely vegan and can be made gluten-free by swapping soy sauce for tamari. Whether youโre meal-prepping for the week or whipping up a quick dinner, this dish is a guaranteed crowd-pleaser!

Ingredient Notes
Here's a breakdown of everything you'll need to make stir-fried glass noodles with vegetables.

- Sweet Potato Glass Noodles: These are also known as Korean vermicelli, cellophane noodles, or mung bean noodles. Look for them in the international aisle of large grocery stores or your local Asian food market.
- Vegetables: The veggies are entirely customizable, but I personally love shiitake mushrooms, red chilis, carrots, red onions, and Chinese chives here.
- Sauce: The sauce is my favorite part! I add fresh minced garlic for savoriness, sesame oil for a toasty flavor, soy sauce for more umami-rich notes, rice vinegar for tanginess, and brown sugar to balance the spice.
Substitutions
- Noodles: If you canโt find glass noodles, replace them with rice vermicelli, soba noodles, or any other vegan noodle option you can find.
- Veggies: Other great options include broccoli, baby corn, bell peppers, cabbage, baby bok choy, Chinese cabbage, spring onions, enoki mushrooms, and snow peas.
- Oil: Feel free to use any neutral vegetable oil instead of sesame oil.
How to Make
Once you learn how easy these stir-fried glass noodles are to whip up, you'll be making this recipe on repeat! Just follow my tips for the best results.
Preparation
Wipe the mushrooms and wash the other vegetables. Peel and thinly slice the red onions, carrots, and mushrooms and chop the chives into 2-inch pieces. Slice the red chilis. If you prefer less heat, remove the seeds before slicing.

Cooking
Step 1
Cook the noodles in boiling water as per the package instructions. The noodles should be completely translucent when cooked. Taste-test the noodles, then drain and rinse them under cold water. Roughly cut the noodles with a pair of kitchen shears, transfer them to a mixing bowl, and coat them with oil.

Step 2
Heat oil in a large skillet or wok over medium-high. Add the mushrooms and stir-fry until golden brown. Stir in salt and soy sauce to enhance the umami taste, then remove from the pan and transfer to the bowl with the noodles.

Step 3
Back to the same skillet. Add more oil, and turn the heat down to medium. Sautรฉ the onions for 30 seconds, then add the carrots and cook for another 30 seconds. Add the garlic and cook for about a minute, stirring frequently to prevent the garlic from burning.

Step 4
Toss in the red chilis, Chinese chives, a pinch of salt, and a teaspoon of soy sauce. Mix it well, remove the skillet from the heat, and transfer the vegetables to the mixing bowl with the glass noodles.



Step 5
Add brown sugar, rice vinegar and the reminder of the salt and soy sauce to the mixing bowl with the noodles. Toss everything together until evenly coated (use tongs to prevent breaking the noodles apart).

Step 6
Taste test and adjust the seasonings to suit your preferences. Garnish the stir-fried glass noodles with sesame seeds, and serve with a side of your favorite crunchy chili oil for some heat and extra flavor!

Expert Tip
Glass noodles absorb liquid quickly, which means if you add all the sauce at once, you might end up with a clumped-together mess. Instead, pour in the sauce gradually while tossing the noodles to prevent them from becoming overly sticky or mushy.
Also, I definitely recommend cooking the noodles separately and rinsing them under cold water before stir-frying to stop the cooking process and keep them from sticking together!
Cooking Tips
- Use a Wok (if Possible): Not everyone has access to a wok, but if you do, itโs the best option for stir-fries. It handles high heat well, and it cooks the vegetables much faster on its sloped edges!
- Prep Ahead: Before you heat your pan, make sure youโve diced and sliced all the vegetables. Once you start cooking a stir-fry, things move quickly.
- Adjust Seasoning to Taste: Since soy sauce brands vary in saltiness, always taste the stir-fry before adding extra salt.
- Time The Veggies: Donโt dump everything in all at once! Cook the vegetables that take longer first (like carrots and broccoli), then add softer vegetables (like peppers and snow peas) as you go.

Frequently Asked Questions
This particular stir-fried noodles recipe is gluten-free, but it will depend on the specific recipe. The glass noodles themselves are gluten-free, but you will need to double-check any additional ingredients you incorporate (specifically those in the sauce).
Although helpful, a wok is not absolutely necessary to make stir-fried glass noodles. You can use any large non-stick skillet or pan that is available to you!
After rehydrating the noodles, itโs best to rinse them in cold water to remove excess starch. From there, youโll easily be able to add them to the wok (or pan) without them sticking together.
Storing & Reheating
Thereโs nothing better than having leftover stir-fry for lunch or dinner the following day (some might even argue leftovers are better!). Just follow these easy storage and reheating tips.
- Fridge: Transfer the stir-fried glass noodles with vegetables to an airtight container and store them in the fridge for up to 3-4 days.
- Freezer: You can freeze leftovers, but the vegetables and noodles will be much softer once thawed. I recommend storing leftovers in the fridge, but they will last in the freezer for a few months in a freezer-safe container.
- Reheating: Reheat the glass noodles in a pan over medium-low heat until the noodles and vegetables are warmed all the way through. Alternatively, heat them up in the microwave in 30-second intervals.
More Vegan Noodle Dishes

Stir Fried Glass Noodles (Ready in 20 Minutes)
DESCRIPTION
INGREDIENTS
- ยพ lb glass noodles vermicelli
- 5 cups shiitake mushrooms sliced
- 4 tablespoon toasted sesame seed oil or any preferred cooking oil
- 1 tablespoon garlic minced or paste
- 1 tablespoon brown sugar
- 3 teaspoon salt
- 3 whole red chilis thinly sliced
- 3 ounces rice vinegar
- 3 ounces soy sauce
- ยฝ cup carrots julienne cut
- ยฝ cup red onions thinly sliced
- 1 ยฝ cup Chinese chives chopped 2" long
METHOD
Preparation
- Slice all vegetables: thinly slice mushrooms and onions. Julienne cut carrots and roughly chop the chives 2 inches long. Thinly slice the red chilis lengthwise (de-seed, if sensitive to spice).
Glass Noodles
- In a large pan, cook noodles in boiling water per package instructions. Noodles should be completely translucent when cooked. Taste test the noodles before draining. Rinse noodles under cold water and drain properly. Roughly cut noodles with a pair of kitchen shears, if needed. Transfer noodles into a large mixing bowl and coat with 1 tbs of oil.
Stir-Fry
- Add 2 tablespoon of oil into a hot skillet over medium to high heat. Add mushrooms into the skillet and toss till properly coated with oil. Stir fry mushrooms till soft and golden brown. Stir in ยผ teaspoon of salt and 2 teaspoon soy sauce. Remove from heat and add sautรฉed mushrooms to the mixing bowl with glass noodles.
- Back to the same skillet. Add 1 tbs oil over medium heat. Add onions and cook for 30 seconds, then add carrots and cook for another 30 seconds. Add garlic and cook for another 30 seconds while frequently stirring to avoid garlic from burning.
- Toss in the red chili, chives, ยผ teaspoon of salt and 1 teaspoon of soy sauce. Mix it well, remove from heat and add the stir-fry to the mixing bowl with glass noodles.
- Toss brown sugar, rice vinegar and the reminder of the salt and soy sauce into the mixing bowl with the noodles. Optional: You can add your favorite garlic chili oil for some heat and extra flavor before tossing.
- Test test and adjust seasoning, if desired. Garnish with sesame seeds before serving.
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