Headnote

This is a disciplined stir-fry built on contrast: silken noodles, tender poultry, sweet shellfish, and cabbage cooked just to the point of collapse. The green curry sauce gives the dish its aromatic spine, while soy, garlic, and black pepper keep the finish lucid and savory. It should eat as a complete, balanced plate, light in structure but precise in flavor.

Recipe essentials

Dish category: Stir-fried noodle dish

Cuisine or origin: Southeast Asian-inspired

Course type: Main course

Yield: 1 portion

Serving size: 165 g

Prep time: 12 minutes

Cook time: 8 minutes

Total time: 20 minutes

Difficulty: Intermediate

Equipment

1 medium saucepan

1 wok or large sauté pan

1 fine sieve or colander

1 cutting board

1 chef’s knife

1 heatproof spatula or tongs

Ingredients

Main components

Glass noodle, 35 g

Shrimp, peeled and deveined, 35 g

Chicken, thinly sliced, 35 g

Cabbage, finely sliced, 35 g

Scallion, sliced on a sharp bias, 8 g

Garlic, finely minced, 4 g

Seasoning and sauce

Soy sauce, 10 g

Vegetable oil, 10 g

Black pepper, 1 g

Salt, 1 g

Green curry sauce, 21 g

Method

1. Bring a medium saucepan of water to a full boil. Add the glass noodle and cook for 3 to 4 minutes, just until supple and translucent with a slight bite at the core. Drain immediately, rinse briefly under cool water, and set aside well drained.

2. Season the chicken and shrimp with the salt and black pepper. Keep the pieces separate so each cooks cleanly and retains its own texture.

3. Heat a wok or large sauté pan over high heat until hot, then add the vegetable oil. Add the garlic and stir for 10 to 15 seconds, just until fragrant; do not allow it to color deeply.

4. Add the chicken and stir-fry for 2 minutes, keeping the pieces moving until the exterior turns opaque and lightly firm. Add the shrimp and continue for 1 minute, until the shrimp begin to turn pink at the edges.

5. Add the cabbage and cook for 1 to 2 minutes, tossing constantly, until it softens slightly but still holds a faint crispness. The pan should remain lively and dry, not steamy.

6. Add the green curry sauce and soy sauce. Stir to coat the ingredients evenly, then add the drained glass noodle. Toss for 30 to 45 seconds until the noodles are glossy, evenly seasoned, and fully warmed through.

7. Add the scallion and toss once more for 10 seconds. Remove from the heat at once; the scallion should remain bright and aromatic, not wilted into softness.

Plating and serving

Mound the noodles neatly in a shallow bowl or on a warm plate, drawing the shrimp and chicken to the surface rather than burying them. The finished dish should look lightly lacquered, with the cabbage and scallion distributed evenly and the noodles remaining distinct, not clumped.

Professional notes

Glass noodle must be drained thoroughly; excess water will dilute the sauce and weaken the glaze.

Keep the heat high and the cooking brief so the shrimp stay tender and the chicken remains succulent.

Add the scallion at the end only; its freshness is essential to the final balance.