Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 oz (113 g) long rice (glass/bean thread noodles)
- 1.5 lb (680 g) boneless, skinless chicken thighs, thinly sliced
- Marinade: 1/4 cup low-sodium shoyu (soy sauce), 2 tbsp mirin, 1 tbsp brown sugar, 1 tbsp grated fresh ginger, 3 cloves garlic (minced), 1 tsp toasted sesame oil
- 1 tbsp neutral oil (canola/avocado)
- 1 medium yellow onion, thinly sliced
- 4 cups shredded napa or green cabbage
- 6 oz mushrooms (shiitake or cremini), sliced
- 1 small carrot, julienned; 1 cup canned bamboo shoots, drained (optional)
- 1.5 cups low-sodium chicken broth (or light dashi), plus 2 tbsp sake (optional)
- 2 tsp cornstarch + 2 tbsp cold water
- 2 tsp toasted sesame oil (finish); 3 green onions, sliced; 1 tsp toasted sesame seeds
Do This
- 1) Soak noodles in warm water 15 minutes; drain.
- 2) Toss chicken with marinade; rest 10–15 minutes.
- 3) Heat wok over high (about 450°F if using an IR thermometer); add neutral oil and sear chicken 3–4 minutes; remove.
- 4) Stir-fry onion, mushrooms, carrot, and bamboo shoots 2 minutes; add cabbage and cook 2–3 minutes.
- 5) Return chicken; add reserved marinade, broth, and sake; boil 1 minute.
- 6) Add noodles; toss and simmer 2–3 minutes until translucent and tender.
- 7) Stir in cornstarch slurry and boil 30–60 seconds until glossy; finish with sesame oil, green onions, and sesame seeds.
Why You’ll Love This Recipe
- Local-style comfort with shoyu-ginger-sesame flavors that soak into glass noodles.
- Weeknight-friendly: one wok, 40 minutes, and very forgiving.
- Vegetable-forward and flexible—use cabbage, mushrooms, carrot, bamboo shoots, or fridge odds and ends.
- Beautifully glossy, not greasy, thanks to a quick cornstarch finish.
Grocery List
- Produce: Ginger, garlic, yellow onion, napa or green cabbage, mushrooms (shiitake/cremini), carrot, green onions
- Dairy: None
- Pantry: Long rice (glass/bean thread noodles), shoyu (soy sauce), mirin, sake (optional), toasted sesame oil, neutral oil, brown sugar, low-sodium chicken broth (or dashi), cornstarch, toasted sesame seeds, bamboo shoots (optional)
Full Ingredients
Chicken & Marinade
- 1.5 lb (680 g) boneless, skinless chicken thighs, thinly sliced across the grain
- 1/4 cup (60 ml) low-sodium shoyu (soy sauce)
- 2 tbsp mirin
- 1 tbsp packed light brown sugar
- 1 tbsp finely grated fresh ginger
- 3 cloves garlic, minced
- 1 tsp toasted sesame oil
Vegetables & Noodles
- 4 oz (113 g) long rice (glass/bean thread noodles); soak before cooking
- 1 tbsp neutral oil (canola or avocado)
- 1 medium yellow onion, thinly sliced
- 6 oz (170 g) mushrooms (shiitake, cremini, or button), sliced
- 1 small carrot, julienned (about 1 cup)
- 1 cup canned bamboo shoots, drained and rinsed (optional)
- 4 packed cups (about 12 oz / 340 g) napa or green cabbage, shredded
Broth, Thickener & Finish
- 1.5 cups (360 ml) low-sodium chicken broth or light dashi
- 2 tbsp sake (optional but traditional)
- 2 tsp cornstarch mixed with 2 tbsp cold water
- 1–2 tsp toasted sesame oil, to finish
- 3 green onions, thinly sliced, for garnish
- 1 tsp toasted sesame seeds, for garnish
Step-by-Step Instructions
Step 1: Soak the long rice
Place the long rice in a large bowl and cover with warm water. Soak for 15 minutes until pliable and nearly translucent. Drain well and set aside. If your noodles are labeled extra-thick, soak up to 20 minutes. Do not over-soak or they can become mushy when simmered.
Step 2: Marinate the chicken
In a bowl, combine shoyu, mirin, brown sugar, ginger, garlic, and 1 tsp sesame oil. Add sliced chicken, toss to coat, and marinate 10–15 minutes at room temperature while you prep vegetables. Keep the marinade—it will become part of the sauce and will be boiled.
Step 3: Heat the wok and sear the chicken
Set a wok or large, deep skillet over high heat (aim for a ripping-hot surface; about 450–500°F if you use an IR thermometer). Add 1 tbsp neutral oil. Shake excess marinade from the chicken (reserve all marinade) and stir-fry in a single layer until lightly browned and just cooked through, 3–4 minutes. Transfer chicken to a bowl. Chicken should reach 165°F internally by the end of cooking.
Step 4: Stir-fry aromatics and vegetables
Return the wok to medium-high heat. Add the onion, mushrooms, carrot, and bamboo shoots (if using). Stir-fry 2 minutes until the onions are turning tender and mushrooms are lightly browned. Add the shredded cabbage and cook 2–3 minutes more until wilted but crisp-tender.
Step 5: Build the sauce
Return the chicken and any juices to the wok. Pour in the reserved marinade, the chicken broth (or dashi), and sake. Bring to a full boil for 1 minute to cook the marinade and deglaze the pan, scraping up any browned bits. You should see a light, savory broth pooling at the bottom.
Step 6: Simmer noodles until they drink the sauce
Add the soaked long rice and toss to submerge. Reduce heat to medium and simmer, stirring and lifting the noodles often, 2–3 minutes until the noodles turn fully translucent and tender, absorbing much of the broth.
Step 7: Thicken and finish glossy
Stir the cornstarch slurry to recombine, then drizzle it around the pan while tossing the noodles. Boil 30–60 seconds until the sauce turns shiny and lightly clings to noodles and chicken. Off the heat, stir in 1–2 tsp toasted sesame oil. Taste and adjust with a splash more broth for looser noodles or a touch of shoyu for extra savoriness.
Step 8: Garnish and serve
Scatter sliced green onions and toasted sesame seeds over the top. Serve immediately while steaming hot, straight from the wok or in warm shallow bowls.
Pro Tips
- Slice chicken partially frozen for ultra-thin, even pieces that cook quickly and stay tender.
- Sauce not glossy yet? Add half the slurry first, simmer, then add more in small splashes until it just coats the noodles.
- Use low-sodium shoyu and broth; the noodles concentrate seasoning as they absorb liquid.
- Keep the wok hot. If the vegetables stop sizzling, pause and let the pan reheat before adding more.
- For extra depth, swap 1/2 cup broth for light dashi or add a pinch (1/4 tsp) instant dashi granules.
Variations
- Tofu and Veg Hekka: Add 8–12 oz firm tofu (pan-seared cubes) and extra mushrooms; reduce chicken to 1 lb.
- Spicy Hekka: Add 1–2 tsp chili-garlic sauce or a sliced Hawaiian chili to the broth; finish with a splash of chili oil.
- Gluten-Free: Use certified gluten-free glass noodles and tamari instead of shoyu; ensure mirin and broth are gluten-free.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container up to 3 days. Noodles will continue to absorb sauce; reheat gently on the stovetop with 2–4 tbsp water or broth to loosen. Freezing is not recommended once noodles are added. For meal prep, cook the chicken-vegetable base and sauce, cool, and refrigerate up to 3 days; soak and simmer noodles fresh when reheating for best texture.
Nutrition (per serving)
Approximate: 520 calories; 30 g protein; 46 g carbohydrates; 23 g fat; 4 g fiber; 1500 mg sodium. Values will vary based on brands and optional ingredients.
