Name: Sesame Soy Chicken Glass Noodles with Kale and Garlic
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 6 oz glass noodles; 1 lb chicken breast or thighs, thinly sliced; 4 cups fresh kale, de-stemmed and chopped; 3 cloves garlic, minced; 3 tbsp soy sauce; 2 tbsp sesame oil; 1 tbsp honey or brown sugar; 1 tbsp rice vinegar; 1/2 tsp chili flakes (optional); 2 green onions, sliced (for garnish); 1 tbsp sesame seeds (for garnish)

Jump to Recipe·Leave a Review

This Sesame Soy Chicken Glass Noodles dish is a savory, umami-packed stir-fry that brings together juicy chicken, silky glass noodles, hearty kale, and aromatic garlic in one irresistible meal. It’s a quick and satisfying recipe that delivers bold Asian-inspired flavors with every bite.

Why I Love This Recipe

I love how this dish hits all the right notes—it’s comforting, nourishing, and full of flavor. The tender chicken pairs beautifully with the chewy glass noodles, and the kale adds a fresh, slightly bitter contrast that balances the sweet and salty soy sauce. Plus, it’s a one-pan wonder that comes together quickly, making it perfect for a busy weeknight dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Glass noodles
Chicken breast or thighs, thinly sliced
Fresh kale, de-stemmed and chopped
Garlic, minced
Soy sauce
Sesame oil
Honey or brown sugar
Rice vinegar
Chili flakes (optional)
Green onions, for garnish
Sesame seeds, for garnish

Directions

I soak the glass noodles in hot water until softened, then drain and set them aside.
In a large skillet or wok, I heat sesame oil and cook the chicken until it’s browned and fully cooked.
I add the garlic and cook for a minute until fragrant.
Then I toss in the chopped kale and stir-fry until it wilts.
I mix in the noodles along with soy sauce, honey, and rice vinegar, tossing everything to coat evenly.
I let it cook for a few more minutes, so the sauce soaks into the noodles.
I serve it hot, garnished with green onions, sesame seeds, and chili flakes if I want an extra kick.

Servings and timing

This recipe serves 4 and takes about 25 minutes to make from start to finish—15 minutes of prep and 10 minutes of cooking time.

Variations

I sometimes swap the chicken for shrimp or tofu for a pescatarian or vegetarian version.
I’ve used spinach or bok choy instead of kale when I want a different green.
For a gluten-free version, I use tamari instead of soy sauce.
A spoonful of peanut butter stirred into the sauce makes it creamy and nutty.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I sauté the noodles in a pan with a splash of water or soy sauce to keep them from drying out. I avoid microwaving, as it can make the noodles rubbery.

FAQs

What kind of noodles should I use?

I use glass noodles, also called cellophane or bean thread noodles. They’re typically made from mung bean starch and have a bouncy texture once cooked.

Can I make this dish ahead of time?

Yes, I sometimes prep the ingredients ahead of time—chop the kale, slice the chicken, and soak the noodles—so I can toss everything together quickly when I’m ready to cook.

Is this dish spicy?

Not by default, but I like to add a pinch of chili flakes or a squirt of sriracha if I want it spicy. Otherwise, it’s mild and family-friendly.

Can I add more vegetables?

Absolutely. I’ve added bell peppers, mushrooms, or shredded carrots to bulk it up and add more texture.

What’s the best way to cut the chicken?

I slice the chicken thinly against the grain so it cooks fast and stays tender in the stir-fry.

Conclusion

Sesame Soy Chicken Glass Noodles with Kale and Garlic is one of those go-to recipes I keep coming back to. It’s flavorful, fast, and flexible, and it always satisfies that craving for something savory and wholesome. Whether I’m cooking for myself or feeding a hungry crowd, it’s a guaranteed hit.