Glass Noodle Stir Fry

I am a dumpling fanatic. Every time I go to an Asian restaurant I get dumplings, even though I know I will either a. not be able to finish my meal or b. end up over-eating to the point of pain. The other day, I found myself in a delightful little Korean store called The Green Onion and loaded up on some veggie potstickers and glass noodles. I had never cooked with glass noodles before, but it was a particularly hot day outside and I figured a cold dish would be perfect for lunch. So here we have it: My Glass Noodle Stir Fry (with a side of steamed vegetable potstickers).


  • 1/2 Pound Glass Noodles
  • 1/2 Pound Sliced Mushrooms
  • 1/2 Cup Shredded Carrots
  • 1 Cup Chopped Broccoli
  • Green Onion, Finely Chopped, To Taste
  • 1 Clove Garlic, Finely Minced
  • 2 Teaspoons Sesame Oil
  • Bragg’s Liquid Aminos (or soy sauce), To Taste
  • Iron Chef Ginger Glaze, To Taste
  • Red Pepper Flakes (optional)
  • Vegetable Oil – to grease pan


For the noodles –

  1. Soak glass noodles in cold water for 20 minutes before cooking.
  2. Bring a large pot of water to a boil.
  3. Add glass noodles and let boil gently for 5-8 minutes.
  4. Strain noodles and rinse completely with cold water.

For the vegetables –

  1. Cook mushrooms and garlic together in a skillet over medium-high heat. Then set aside.
  2. Heat a large skillet or wok to high heat.
  3. Add just enough oil to the hot skillet or wok lubricate the surface.
  4. Add the broccoli, carrots, and a splash of Bragg’s Liquid Aminos for 1-2 minutes, stirring constantly, then remove from heat.
  5. Combine all cooked vegetables together in a large bowl with sauces, sesame oil, and green onion (and red pepper flakes) until all vegetables are coated.
  6. Mix vegetables together with noodles.
  7. (Optional – chill for 30 minutes in the refrigerator)

Estimated Total Time: 1 hour

** The Dumplings – I steam my potstickers in my rice cooker and eat them wrapped in Romain lettuce and dipped in a ginger soy sauce mixture.

** Cooking Tip: When Stir Frying it is important to have the pan preheated to a high heat. Add the oil just before the vegetables. This method of cooking vegetables helps them retain bright coloring and their nutrients. Vegetables must be cut small enough to cook within 1 or 2 minutes.