Glass Noodles with Chicken and Vegetables

Toss the chicken with minced garlic and your favorite sauce. Let it marinate for 20–30 minutes.

Cut the carrots, zucchini, and bell pepper into thin matchsticks.

In a well-heated skillet, stir-fry the vegetables one by one: start with the carrots, then add the bell pepper, and finish with the zucchini. Transfer the cooked vegetables to a separate plate.

In the same skillet, sauté the marinated chicken along with the garlic. Cook until the excess liquid evaporates and a light golden crust forms.

Pour boiling water over the glass noodles and let them sit for 5 minutes, then drain. For easier eating, snip them with kitchen shears right in the bowl.

Return the vegetables to the cooked chicken, add the glass noodles, and mix thoroughly.