Thai Glass Noodles in a Savory Sauce

Name: Thai Glass Noodles in a Savory Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Cuisine: Thai,Asian
Ingredients: 7 to 8 ounces vermicelli noodles, Thai-style very thin, clear noodles made of bean/pea flour; 1 pepper red bell pepper, deseeded and sliced; 1 pepper green bell pepper, deseeded and sliced; 4 to 6 shiitake mushrooms; 2 boneless chicken breasts, or 4 chicken thighs, cut into bite-size pieces, or 1 1/2 cups vegetarian wheat gluten "chicken" pieces or cubed firm tofu; 1 cup chicken stock, or vegetarian vegetable or faux chicken stock; 1 tablespoon bean sauce, ground, sold in a jar at Asian/Chinese food stores; gluten-free diets: buy a wheat-free bean sauce; 3 garlic cloves, minced; 1 piece galangal, thumb-sized, or ginger can be used an alternative; 1 cup coriander, fresh, including the stems, finely chopped; 4 tablespoons soy sauce, or wheat-free soy sauce for gluten-free diets; 1 teaspoon dark soy sauce, or 1 extra tablespoon soy sauce or wheat-free soy sauce; 1 tablespoon fish sauce, or vegetarian oyster sauce or vegetarian stir-fry sauce; 1/2 cup water

A flavorful Thai noodle dish with chicken and a savory soy sauce, offering adaptable options for vegetarian and gluten-free diets.

⭐ 3.6 (19 reviews) Prep: 15 minCook: 10 minTotal: 25 minYields: 3 servings

Category Tags:

Entree Dinner Lunch

Cuisine Tags:

Thai Asian

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Ingredients

7 to 8 ounces vermicelli noodles, Thai-style very thin, clear noodles made of bean/pea flour
1 pepper red bell pepper, deseeded and sliced
1 pepper green bell pepper, deseeded and sliced
4 to 6 shiitake mushrooms
2 boneless chicken breasts, or 4 chicken thighs, cut into bite-size pieces, or 1 1/2 cups vegetarian wheat gluten "chicken" pieces or cubed firm tofu

For the Sauce:

1 cup chicken stock, or vegetarian vegetable or faux chicken stock
1 tablespoon bean sauce, ground, sold in a jar at Asian/Chinese food stores; gluten-free diets: buy a wheat-free bean sauce
3 garlic cloves, minced
1 piece galangal, thumb-sized, or ginger can be used an alternative
1 cup coriander, fresh, including the stems, finely chopped
4 tablespoons soy sauce, or wheat-free soy sauce for gluten-free diets
1 teaspoon dark soy sauce, or 1 extra tablespoon soy sauce or wheat-free soy sauce
1 tablespoon fish sauce, or vegetarian oyster sauce or vegetarian stir-fry sauce
1/2 cup water

Instructions

Soak noodles in cold water for 20-30 minutes until soft; drain and set aside.
While noodles soak, bring broth to a boil in a wok or deep frying pan over medium-high heat.
Add all other sauce ingredients, protein (chicken, wheat gluten, or tofu), and mushrooms; stir well.
Reduce heat to medium, cover, and simmer for 5-10 minutes, or until chicken is cooked through.
Stir in bell peppers and simmer for an additional 5 minutes until softened.
Add the drained noodles to the wok/pan, gently turning them, then reduce heat to minimum.

Nutritional Info (per serving)

Calories: 372 kcal

Carbohydrate: 43 g

Cholesterol: 70 mg

Fiber: 5 g

Protein: 38 g

Saturated Fat: 1 g

Sodium: 1968 mg

Sugar: 6 g

Fat: 6 g

Unsaturated Fat: 0 g