Rainbow Glass Noodle Stir Fry: A Quick Asian Delight!

Ingredients

• 8 ounces (225g) glass noodles (cellophane noodles, bean thread noodles)
• Water, for soaking
• 1 pound (450g) boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons (30ml) soy sauce (low-sodium recommended)
• 1 tablespoon (15ml) sesame oil
• 1 teaspoon (5ml) ground ginger
• 1/2 teaspoon (2.5ml) black pepper
• 1 tablespoon (15ml) vegetable oil (e.g., canola, sunflower)
• 1 medium onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 carrot, julienned
• 4 ounces (115g) sliced mushrooms (e.g., shiitake, button, cremini)
• 2 cloves garlic, minced
• 1 inch (2.5cm) ginger, minced
• 4 scallions, thinly sliced, green parts only
• 3 tablespoons (45ml) soy sauce (low-sodium recommended)
• 2 tablespoons (30ml) rice vinegar
• 1 tablespoon (15ml) honey (or maple syrup for vegan)
• 1 teaspoon (5ml) sriracha (or chili garlic sauce, adjust to taste)