Cambodian Stir-Fried Glass Noodles with Pork and Vegetables

Cambodian-style stir-fried glass noodles are a quick, savory dish of springy mung bean noodles, ground pork, and crisp vegetables tossed with fish sauce, soy, and black pepper. This version makes a satisfying one-pan meal, and its balance of salty seasoning, fresh lime, and tender noodles is easy to adjust; Cambodian home-cooking styles and family recipes vary.

Ingredients

8 ounces (225 g) dried mung bean glass noodles
1 tablespoon (15 ml) neutral cooking oil, such as canola or peanut oil
12 ounces (340 g) ground pork
4 garlic cloves (12 g), finely chopped
2 cups (140 g) thinly sliced green cabbage
1 cup (110 g) carrot, cut into thin matchsticks
4 scallions (40 g), sliced, with white and green parts separated
2 tablespoons (30 ml) oyster sauce
1 tablespoon (15 ml) light soy sauce
1 tablespoon (15 ml) fish sauce
1 teaspoon (4 g) sugar
⅓ cup (80 ml) water
½ teaspoon (1 g) ground black pepper
1 lime (about 60 g), cut into wedges, for serving
¼ cup (10 g) chopped cilantro, optional
1 small red chili (5 g), thinly sliced, optional

Instructions

Soak the noodles, 10 minutes. Place the dried glass noodles in a large bowl and cover them with warm tap water. Leave them to soften for 10 minutes, or follow the packet directions if they give a different soaking time. Drain well. If the strands are very long, use kitchen scissors to cut them into manageable lengths. Do not boil them: they will finish cooking in the pan.
Prepare the ingredients, 15 minutes. While the noodles soak, slice the cabbage, carrot, and scallions, chop the garlic, and measure the seasonings. Stir the oyster sauce, soy sauce, fish sauce, sugar, water, and black pepper together in a small bowl until the sugar dissolves. Keep the pork separate from the ready-to-eat vegetables and wash your hands and any utensils that touch raw meat.
Heat the pan, 1 minute. Set a large wok or wide, heavy skillet over medium-high heat. Add the oil and swirl it around the pan. A wide cooking surface helps the noodles and vegetables fry rather than steam; if your pan is small, plan to work in batches.
Cook the pork, about 5 minutes. Add the ground pork and the white parts of the scallions. Break the pork into small pieces with a wooden spoon or spatula and cook, stirring often, until browned and no longer raw-looking. Check the thickest pieces with a food thermometer: the USDA FSIS safe minimum temperature for ground pork is 160°F (71°C). If needed, keep cooking and check again.
Add the garlic and vegetables, about 2½ minutes. Stir in the garlic and cook for about 30 seconds, just until fragrant. Add the cabbage and carrot and stir-fry for about 2 minutes. Keep the vegetables moving so the garlic does not scorch; the cabbage should begin to soften while the carrot retains some bite.
Toss in the noodles and sauce, 3 minutes. Add the drained noodles and pour the sauce mixture evenly over them. Use tongs or two spatulas to lift and turn the noodles, separating any clumps and coating them with the sauce. Cook for about 3 minutes, until the noodles are glossy, hot, and tender. If they still feel firm or the pan looks dry, add water 1 tablespoon (15 ml) at a time and keep tossing.
Finish and serve, about 2½ minutes. Fold in the green parts of the scallions and cook for another minute or so, until everything is steaming hot and evenly mixed. Taste a noodle and adjust with a little more fish sauce for saltiness or a squeeze of lime for brightness. Take the pan off the heat, scatter over cilantro and chili if using, and serve with lime wedges. The listed cooking stages total about 14 minutes.

Tips

Soak, do not over-soften. Glass noodles can go from springy to fragile if soaked too long or boiled before stir-frying. Start with the packet’s timing, drain them thoroughly, and remember that they absorb liquid in the pan. If your brand needs longer soaking, use that instruction and allow the extra time.
Have the sauce ready before the pan gets hot. Once the pork is cooked, the next steps move quickly. Mixing the sauce in advance prevents overcooked garlic and makes it easier to distribute the seasoning through the slippery noodles.
Use oyster sauce alternatives thoughtfully. For a shellfish-free option, use a mushroom-based vegetarian stir-fry sauce in the same amount. It gives a similar savory depth, though the flavor will be more mushroom-forward and may be less sweet or salty. Check labels if you need to avoid particular allergens.
Keep the pan uncrowded. If the noodles pile up in a small skillet, they may turn soft and clump rather than fry evenly. Cook the pork and vegetables in batches if needed, then combine them with the noodles and sauce for the final toss.

Serving Suggestions

Serve the noodles hot as a complete lunch or dinner, with lime wedges at the table so everyone can add acidity to taste. A scattering of cilantro and sliced chili gives the finished dish a fresh, lively contrast to the savory pork. If you like a sharper finish, offer extra black pepper or a small dish of chili sauce on the side rather than adding a lot of heat to the whole pan.

For a larger meal, pair the noodles with a simple cucumber salad, lightly dressed greens, or a bowl of clear soup. Those sides bring freshness without competing with the seasoned noodles. The recipe is filling on its own, but you can also serve smaller portions alongside another vegetable dish. Put out serving spoons or tongs so the long strands are easy to portion, and serve promptly while the noodles are warm and springy.

Variations

Change the protein: Thinly sliced boneless chicken can replace the pork, but cook it through to 165°F (74°C), the USDA FSIS safe minimum temperature for poultry, checked with a food thermometer. Thin slices cook more evenly than thick chunks. You can also use firm tofu, pressed and cut into small cubes; brown it first, then follow the recipe as written. Tofu needs no meat temperature check, but should be heated until hot throughout.

Make it meatless: Replace the pork with about 8 ounces (225 g) of sliced mushrooms and use vegetarian mushroom stir-fry sauce instead of oyster sauce. Brown the mushrooms until their released moisture has evaporated, then add the garlic and vegetables. This version tastes earthier and less meaty, so season carefully with soy sauce and lime rather than adding a large amount of salt at once.

Use other vegetables: Thinly sliced bell pepper, snow peas, or bok choy can stand in for some of the cabbage or carrot. Cut everything into similarly sized pieces so it cooks at roughly the same pace. Watery vegetables can release liquid, so stir-fry them briefly and avoid overloading the pan. For extra crunch, add bean sprouts during the final minute instead of cooking them for the full vegetable stage.

Adjust the flavor: For a sweeter, rounder sauce, add another ½ teaspoon (2 g) sugar. For more tang, squeeze in lime at the table. A little extra black pepper keeps the seasoning aromatic without adding chili heat. Fish sauce and soy sauce vary in saltiness by brand, so taste after tossing and make small adjustments rather than pouring in extra seasoning automatically.

Storage and Reheating

Let leftovers stop steaming, then transfer them to a shallow airtight container and refrigerate within 2 hours of cooking. Keep them refrigerated for 3–4 days. The noodles will firm up as they cool and may absorb some of the sauce, so the texture after storage is usually softer than when freshly made. Do not leave the cooked pork and noodles at room temperature for more than 2 hours.

For the best texture, reheat a portion in a skillet over medium heat with 1–2 tablespoons (15–30 ml) of water. Cover briefly to loosen the noodles, then uncover and toss until evenly hot. You can also microwave a portion in a covered microwave-safe dish, stirring halfway through and adding a splash of water if it looks dry. Reheat leftovers to 165°F (74°C), as advised by USDA FSIS, and check the center with a food thermometer. Reheat only the portion you plan to eat.

Frequently Asked Questions

Are glass noodles the same as rice noodles?

No. Glass noodles are commonly made from mung bean starch and turn translucent when cooked; rice noodles are made from rice and have a different, more opaque appearance and texture. They are not a direct swap in this recipe because they soften and absorb sauce differently. Look for mung bean vermicelli or bean thread noodles, and check the package because noodle names can vary.

Can I soak the noodles ahead of time?

It is easiest to soak them just before cooking so they stay springy and are ready to absorb the sauce in the pan. If you need to prep ahead, follow the package directions, drain them very well, and refrigerate them promptly in a covered container. Use them within a day, and separate them gently before adding them to the hot pan; cold noodles may need an extra minute to heat through.

Why did my glass noodles turn mushy or clump together?

They may have soaked too long, been boiled, or sat in a crowded pan with too much liquid. Follow the noodle package’s soaking guidance, drain thoroughly, and add the noodles only after the pork and vegetables are cooked. Toss continuously as the sauce goes in, and add water sparingly. Cutting the long strands once drained also makes it easier to distribute sauce without aggressive stirring.

Can I make this dish without fish sauce?

Yes. Replace the tablespoon of fish sauce with an equal amount of light soy sauce, or use a suitable vegan fish sauce if you have one. The result will be less rounded and more soy-forward, so taste at the end and add lime for brightness. If using extra soy sauce, remember that it can make the dish saltier; avoid adding more until you have tasted the noodles.

Can I freeze the leftovers?

You can freeze cooled portions in airtight freezer-safe containers, though glass noodles may become softer or break after thawing. For best quality, use frozen portions within about 1–2 months. Thaw overnight in the refrigerator and reheat to 165°F (74°C), adding a little water and tossing gently. Refrigerated leftovers usually keep a better noodle texture if you expect to finish them within 3–4 days.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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