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Green Tea Glass Noodles with Chicken and Veggie Stir-Fry

Total Time: 30 mins.
Prep Time: 20 mins.
Cook Time: 10 mins.
Serves: 4

Ingredients

5 tea bags Celestial Seasonings® Authentic Green Tea
4 oz (125 g) dried glass noodles
2 tbsp (30 mL) soy sauce
1/2 tsp (2 mL) cornstarch
4 tsp (20 mL) lemon juice
1 tbsp (15 mL) minced fresh ginger
2 tsp (5 mL) honey
1 tsp (5 mL) sesame oil
3 tbsp (45 mL) canola oil, divided
12 oz (340 g) boneless skinless chicken breasts, thinly sliced
1/4 tsp (1 mL) Chinese five-spice powder
1/4 tsp (1 mL) salt and pepper
1 small onion, sliced
1 small red pepper, sliced
1 stalk celery, thinly sliced
1 carrot, thinly sliced
2 cloves garlic, minced
1 can sliced water chestnuts, drained and rinsed
2 green onions, thinly sliced
4 tsp (20 mL) toasted sesame seeds
Lemon wedges, for serving

Star Product

Authentic

Directions

  1. In large saucepan, bring 5 cups (1.25 L) water to boil; add tea bags. Steep for 3 to 5 minutes; reserve 1/2 cup (125 mL) tea. Add glass noodles to saucepan. Let stand for 10 minutes or until tender; drain well and divide among 4 bowls.
  2. Whisk together soy sauce and cornstarch until smooth; stir in 1/2 cup (125 mL) reserved tea, lemon juice, ginger, honey and sesame oil. Set aside.
  3. Heat half of the canola oil in wok or large saucepan set over high heat; cook chicken, five-spice powder, salt and pepper, stirring, for about 2 minutes or until chicken starts to brown. Transfer to plate.
  4. Heat remaining canola oil in same saucepan; cook onion, pepper, celery, carrot, garlic and water chestnuts, stirring, for about 2 minutes or until tender-crisp. Stir in soy sauce mixture; bring to boil. Return chicken to pan; cook, stirring, for about 1 minute or until chicken is cooked and sauce has thickened slightly.
  5. Serve stir-fry over noodles. Sprinkle with green onions and sesame seeds. Serve with lemon wedges.

Tips

  • Glass noodles are also known as cellophane or bean thread noodles.
  • Swap chicken for firm tofu for a vegetarian option.