I’m excited to share with you this glass noodle stir-fry, which is perfect in both texture and flavor. 

The noodles, made from mung bean starch, have a wonderfully springy, stretchy, and resilient texture, which turns transparent once cooked. This is enough to make it so distinguishable from other noodles.

The deep umami flavor of dried shrimp, which I used as the main ingredient, along with shiitake mushrooms, cabbage, and classic Cantonese-style seasonings, made every bite packed with flavor and texture.

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Ingredients required to prepare Glass Noodle Stir-fry

• Glass noodles. The glass noodles I use are made with 100% mung bean starch, which makes them nearly transparent, incredibly springy, and resilient. They also hold their shape perfectly in soups, stir-fries, or even salads without becoming mushy or sticky. When purchasing, look for the ones called 龙口粉丝 (Longkou Vermicelli). Although these are typically made from mung bean starch, it’s always good to check the ingredient list to be sure. Ask your local Asian market if in doubt. Glass noodles made with other starches are acceptable, but they may be less springy in texture.
• Dried shrimp. Dried shrimp is the primary savory ingredient in this recipe, providing a strong umami flavor. If you don’t have dried shrimp or prefer a substitute, you can use any kind of meat, such as chicken, beef, or pork. You can also omit it entirely for a vegetarian version.
• Dried shiitake mushrooms. Dried shiitake mushrooms are commonly used in Chinese noodle dishes. They have a pleasantly chewy texture and contribute a deep, rich flavor to the noodles.
• Cabbage and carrots. Both add a crunchy texture that contrasts nicely with the springy noodles. You can also add or substitute it with bean sprouts for a different texture. You may also add the same green veggies, such as bok choy and snap peas.
• Aromatic ingredients. The other aromatic ingredients we need are garlic, onion, and scallion (green onions).
• Seasoning. Since this is a Cantonese-style noodle stir-fry, I’m using the basic Cantonese seasoning ingredients, which include light soy sauce, dark soy sauce, oyster sauce, ground white pepper, and sesame oil.
• Egg. Adding a scrambled egg significantly enhances both the color and flavor of the dish.

How to stir-fry Cantonese-style glass noodles

1. Preparation

• Soak the glass noodles in cold water (room temperature)  for 7 minutes. (Note: The instructions on the noodle packaging indicate a 7-minute cooking time. However, this can vary between different brands, so please check yours.

• Soak the dried mushrooms in warm water. Once softened, slice them thinly.  Similarly, soak the dried shrimp separately for about 10 to 15 minutes. Rinse and drain them afterward. Cut the cabbage, onion, and carrot into thin strips. Slice the scallion crosswise to separate the white and green parts. Cut the white section into short sections for sauteing, and use a sharp knife to slice the green section lengthwise to create curled scallion garnishes.

• Beat two eggs and lightly scramble them with some oil in a pan. Then, use the wok spatula to break the pieces into small chunks. Set aside.

• Prepare the savory sauce by mixing salt, sugar, light soy sauce, dark soy sauce, and oyster sauce with two tablespoons of water in a small bowl.

2. Stir-frying

• Heat 2 tablespoons of vegetable oil to sauté the garlic and the white part of the scallion for about 30 seconds over medium heat.
• Add the dried shrimp and continue to sauté until the water from soaking them evaporates and the shrimp turn fragrant.

• Add the cabbage and carrot strips, then cook with a few tablespoons of water. Continue stir-frying for an additional 3 minutes or until the carrots and cabbage are tender. Use half of the sauce prepared to season the vegetables.

• Place the glass noodles in a mixing bowl and combine them with the remaining stir-fry sauce. If the mixture seems too dry, add two tablespoons of water and mix thoroughly. Transfer the seasoned glass noodles to the pan and mix them with the remaining ingredients. Use medium-high heat to stir-fry until everything is thoroughly combined.

• Finally, add the sesame oil and mix until well combined. Transfer to a serving plate and garnish with the curled scallion and red chili strips before serving.
  

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Chinese Glass Noodle Stir-fry

Yield: 3 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

A step-by-step recipe for Glass noodle stir-fry with vegetables, mushrooms, and dried shrimp. Includes variations and cooking tips.

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Ingredients

Ingredients A

• 6 oz glass noodles
• 4 tbsp dried shrimp
• 4 tbsp vegetable oil
• 4 dried Chinese shitake mushrooms
• 4 oz Chinese cabbage
• 1 small carrot
• 2 beaten egg
• 4 cloves garlic
• 1 small onion
• 2 tsp sesame oil
• 3 stalks scallion
• 1 red chili

Ingredients B (stir-fry sauce)

• 1/2 tsp salt
• 1 tsp sugar
• 3 tbsp light soy sauce
• 1.5 tbsp dark soy sauce
• 1 tbsp oyster sauce

Instructions

Preparation

1. Soak the glass noodles in room-temperature water for 7 minutes. 
2. Soak the dried mushrooms in warm water. Once softened, slice them thinly. 
3. Similarly, soak the dried shrimp separately for about 10 to 15 minutes. Rinse and drain them afterward.
4. Cut the cabbage, onion, and carrot into thin strips.
5. Slice the scallion crosswise to separate the white and green parts. Cut the white section into short sections for sauteing, and use a sharp knife to slice the green section lengthwise to create curled scallion garnishes.
6. Beat two eggs and lightly scramble them with some oil in a pan. Then use the wok spatula to break it into small pieces. Set aside.
7. Prepare the stir-fry sauce by mixing salt, sugar, light soy sauce, dark soy sauce, and oyster sauce with two tablespoons of water.

Stir-frying

1. Heat 2 tablespoons of vegetable oil to sauté the garlic and the white part of the scallion for about 30 seconds over medium heat.
2. Add the dried shrimp and continue to sauté until fragrant.
3. Add the cabbage and carrot strips, then cook with a few tablespoons of water. Continue stir-frying until the carrots and cabbage are tender. Use half of the sauce prepared to season the vegetables.
4. Place the glass noodles in a mixing bowl and combine them with the remaining stir-fry sauce. 
5. Transfer the seasoned glass noodles to the pan and mix them with the remaining ingredients. Turn the heat to medium and stir-fry until everything is fully combined.
6. Finally, add the sesame oil and mix well. Transfer to a serving plate and garnish with the curled scallion and red chili strips before serving.

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Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 390Total Fat: 25gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 138mgSodium: 2230mgCarbohydrates: 29gFiber: 3gSugar: 5gProtein: 13g

This data was provided and calculated by Nutritionix on 5/30/2025

Tips to stir-fry glass noodles

1. The soaking time for the glass noodles I mentioned is based on what is printed on the packaging of the glass noodles I purchased. Please refer to the packaging you have for the correct timing. It’s not necessary to soak them in warm water, as there is no need to rush the process. After soaking, use kitchen scissors to make a few cuts if the noodles are too long. Then, remove them from the water and drain them in a colander.
2. The best option is to use a well-seasoned cast iron wok. Alternatively, a nonstick large skillet works well for stir-frying.
3. If you enjoy the springy texture typical of Chinese-style stir-fried glass noodle dishes, make sure to choose noodles made exclusively from mung bean starch. Otherwise, the texture will likely be less springy and more chewy.

Variations

Please note that this is a versatile recipe, and this article provides only the basic framework for stir-frying glass noodles. Below are some variations you may consider:

• Protein. If you do not wish to use dried shrimp, substitute it with other types of protein, such as chicken, pork, beef, or firm tofu, or simply make it vegetarian by omitting the protein altogether. 
• Seasoning. The basic cooking method remains the same regardless of the seasonings you choose. For example, you can use fish sauce instead of light soy sauce to prepare a Thai glass noodle stir-fry (pad woon sen) or sambal (chili paste) to add a Malaysian or Indonesian touch. One of my favorites is to include some Sichuan chili oil and chili bean paste (Doubanjiang) to introduce a spicy Sichuan flavor. 

Why are glass noddles transparent?

Glass noodles, also known as cellophane noodles or bean thread noodles, are made almost entirely from starch. This starch is extracted from sources such as mung beans, potatoes, sweet potatoes, or cassava.

When cooked, glass noodles transform from opaque to nearly transparent. This is due to a process called gelatinization, during which the starch granules rapidly absorb hot water and swell significantly.

As the cooking continues, heat and moisture break down the starch granules, turning them into a smooth, gel-like consistency. This gel allows light to pass through more easily, giving the noodles their distinctive, clear appearance.

In contrast, wheat or regular rice noodles contain gluten, which forms an opaque network that remains even after cooking.

Chinese glass noodles (粉丝 – Fěnsī / 冬粉 – Dōngfěn) are typically made from pure mung bean starch, while Korean sweet potato glass noodles (Dangmyeon) are made from sweet potato starch. As a result, Dangmyeon has a slightly chewier, more elastic, and bouncier texture compared to mung bean noodles.

More delicious noodle recipes you’ll love

Are you enjoying this glass noodle stir-fry? If so, I have a few favorite Chinese noodle dishes I would love to share with you. Here is the recipe:

• Yi Mein (yee mee / 伊面) –  Cantonese noodles recipe
• Sichuan beef noodle soup
• Pressure cooker pho ga