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a plate of Vietnamese stir-fried glass noodles with seafood (Mien xao hai san).
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Stir-fried Glass Noodles with Seafood

Stir-fried glass noodles with seafood is a delicious dish featuring delicate seafood, crisp-tender vegetables, and translucent noodles. The simplicity of its ingredients and preparation makes it a great choice for weeknight dinners or last-minute gatherings.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dish, Noodle and Soup
Cuisine: Vietnamese
Keyword: glass noodle stir-fry, mien xao hai san
Servings: 2 people
Calories: 339kcal
Author: Sophie

Equipment

Ingredients

  • 3.5 oz dried glass noodles
  • cooking oil
  • 2 oz mushrooms (such as shimeji mushrooms or oyster mushrooms)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper (plus more for serving)
  • 6 oz raw shrimp, peeled and deveined
  • 4 oz squid rings or slices
  • 1.5 oz onion, thinly slices (about ¼ - ⅓ cup)
  • 6 thin carrot slices
  • 1 1/2 tablespoons minced garlic
  • 7 oz baby bok choy (or other leafy vegetables such as napa cabbage. See Notes for more options)

For the Stir-fry Sauce

US Customary - Grams

Instructions

  • Soak dried glass noodles in plenty of warm water for 10-15 minutes. Drain and set aside. Cut the noodles in half if they are too long. Prepare all other ingredients while soaking the noodles.
  • Place a cast iron skillet or stir-fry pan over medium heat. Add cooking oil to coat the bottom. Once the oil is hot, add mushrooms and sear until all sides are browned, about 2 minutes. Remove from the pan and set aside.
  • Sprinkle salt and pepper over the seafood. Add shrimp to the pan and sear until lightly golden and almost cooked through. Set aside.
  • Add squid to the pan. Stir-fry briefly until the squid is almost cooked through. Also remove from the pan and set aside.
  • Add more cooking oil to the pan if needed. Then add onion slices and stir-fry briefly until you start to smell the fragrance. Add carrots and continue to sauté for another minute. After that, add minced garlic and stir-fry briefly until fragrant.
  • Add baby bok choy and drained glass noodles to the pan. Give everything a stir, then add the seared mushrooms. Mix together all ingredients for the stir-fry sauce, and pour ⅔ of the sauce into the pan. Mix well.
  • Continue to cook for 5-6 minutes until the noodles and vegetables are cooked to your liking. If the pan looks dry and the noodles are not ready, add 1-2 tablespoons of water to help them achieve your desired texture.
  • Return the seared seafood to the pan and add the remaining stir-fry sauce. Toss well until everything is cooked through and flavors are combined. Adjust seasonings to taste.
  • Transfer the stir-fried noodles and seafood to serving plates. Sprinkle black pepper generously and serve right away.

Notes

I recommend using Vietnamese, Thai or Chinese glass noodles. I don't recommend Korean glass noodles since they are not as soft and may take longer to cook.
Besides baby bok choy, you can use other veggies, such as napa cabbage, beansprouts, broccoli, snap peas, and baby corn. Feel free to use a mix of those veggies and adjust the cooking time as needed.
If you have a small pan or if you want to scale up to the recipe, it may be a good idea to cook in batches for the best taste.
This recipe may be shared among 3-4 people if you also serve other large mains in the meal.

Nutrition

Calories: 339kcal | Carbohydrates: 55g | Protein: 24g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 254mg | Sodium: 1549mg | Potassium: 427mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4568IU | Vitamin C: 52mg | Calcium: 206mg | Iron: 3mg