Glass Noodles with Chicken & Veggies

The great thing with noodles and pastas, is that it doesn't go bad. I had leftover glass noodles that were in its bag in my cupboard for a while. I decided to use it along with chicken and vegetables I already had in the fridge that I didn't want to spoil.

What you need:

- thin glass noodles (you can buy this at Asian markets)

- batchoy

- bell pepper

- tomatoes

- seasoning (black pepper, salt, garlic salt)

- oyster sauce

- minced garlic

* Before you begin prep soak your glass noodles in cold water and let it sit. It needs to soften before you can cook it.

* I made the noodles separately from the chicken and veggies

Glass Noodles with Chicken & Veggies

1. Cut chicken and veggies into small cube-like sizes

2. Heat oil in pan then add minced garlic

3. Add chicken, season with spices and oyster sauce then let it cook thoroughly

4. Add bell pepper and cook for a short while

5. Add the tomatoes and batchoy. Put the lid on then turn off the heat. The heat from the closed pan should be enough to cook those

* You want to keep your veggies crispy, not soggy

6. Transfer to a plate. Use the same pan with the juices from the dish to cook your noodles. Add more oil if necessary

7. Once noodles are soft, add into your pan and season accordingly. If it gets too dry before it cooks, you can add a little water

8. When the noodles are cooked, transfer to a plate then top off with the chicken & veggies