Stir-Fried Glass Noodles
with Chicken and Leek

Glass noodles provide a light and comforting complement to a rich and savory chicken mixture. The chicken is cooked with sesame oil, toasted sesame seeds, garlic, ginger, leek, and mushrooms to create a refreshing yet hearty mélange of umami flavors. The vegetables release their moisture as they cook, creating a thick sauce in the pan that coats the noodles, ensuring that every bite is packed with flavor. • serves 4

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• ½ pound dried glass noodles
• 4 teaspoons sesame oil
• ¼ cup soy sauce
• 1 tablespoon light brown sugar
• 2 tablespoons canola oil
• 1 pound ground chicken
• 5 garlic cloves, minced
• 1 small yellow onion, diced
• 1 small leek, white and light green parts, washed well and thinly sliced
• 3 ounces shiitake mushrooms, thinly sliced
• 1 small carrot, peeled and cut into matchstick-size pieces
• 1 tablespoon plus 1 teaspoon minced fresh ginger
• 1 teaspoon toasted sesame seeds

Prepare the glass noodles according to package directions. Drain and then soak in an ice bath for 30 seconds to prevent overcooking. Drain again and toss with 3 teaspoons of the sesame oil. Set aside.

In a small bowl, mix together the soy sauce, brown sugar, and remaining 1 teaspoon sesame oil. In a medium wok, heat the soy sauce mixture with the canola oil over high heat, swirling the pan gently to coat it in the soy mixture. Add the ground chicken and garlic and cook, stirring occasionally and breaking the chicken apart with the end of your spoon, until nearly cooked through, 6 to 8 minutes. Move the chicken to the side of the wok and add the onion, leek, and shiitakes. Cook, stirring occasionally, until the mushrooms have softened and deepened in color, about 4 minutes. Add the carrot and ginger and cook, stirring occasionally, for an additional 2 minutes.

Add the glass noodles and toasted sesame seeds and cook, stirring every minute, for 3 minutes more. Serve immediately.