DAN DAN GLASS NOODLE STIR FRY
on Nov 03, 2024, Updated Jun 23, 2025
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Gluten-free sweet potato glass noodles are paired with a slightly spicy, yet nutty and salty sauce along with minced turkey and vibrant veggies for an Asian-inspired, protein-packed meal.
I have a major confession. I’m in love… with a new type of noodle! Korean style glass noodles are my recent fixation. I love that they are naturally gluten-free and can be eaten warm or cold.
Unlike rice noodles which tend to get clumpy after a few minutes, these noodles hold their shape and texture while you’re finishing off the sauce.
Knowing that I needed to find as many ways as possible to inhale this noodle, I decided to come up with this Dan Dan Glass Noodle Stir Fry.
For my variation, I’ve swapped ground turkey for the pork and added peanut butter for that nutty, salty flavor to tone down some of the spiciness.
The mix of protein, healthy carbs, and veggies makes this a well-rounded meal that doesn’t lack flavor.
Make this for friends or family members who are hesitant to believe that a gluten-free, dairy-free, refined sugar-free lifestyle is anything but exciting. Enjoy!
Key Ingredients for Dan Dan Noodles
A protein and veggie-filled dinner is just a few ingredients away. Go ahead and stock up on these glass noodles because I think you’re going to love them as much as I do.
- Noodles: The star of the show, Korean Style Glass Noodles is my new favorite obsession. They cook in a matter of minutes and are made from sweet potato. Here is the brand that I have used and loved when testing this recipe.
- Peanut Butter: One of the main ingredients for the sauce, peanut butter is a healthy fat that helps thicken the sauce.
- Rice Vinegar: Try to look for unseasoned, which just means no added sugars or additives are used.
- Honey: Just a tad to balance out the heat from the chili paste.
Pin this recipe for later!
Pin It- Broth: Chicken bone broth is so nourishing that I try to use it whenever and wherever I can. Regular broth or stock will also work.
- Tamari: This gluten-free soy sauce alternative gives the Dan Dan sauce its Asian flare. Coconut aminos or regular soy sauce can also be used, although it will alter the taste.
- Turkey: Ground turkey is always in my freezer because it’s such a quick-cooking protein. You could substitute ground chicken or even pork.
- Veggies: I used a combo of onion, bell pepper, and broccoli, but other ingredients like mushrooms and snap peas would be good here too. To save time, you can buy the pre-sliced stir-fry veggies from the store!
How to Make Dan Dan Noodles
Start by making the Korean style glass noodles. Cook the noodles in a medium or large-sized saucepan, following the directions on the package.
I find it helpful to stir the noodles frequently while they cook with either tongs or chopsticks. This ensures they don’t all clump together.
Once cooked, drain and rinse them under cold water. Toss with a teaspoon of sesame oil to avoid sticking. Set them aside until ready to use.
While the noodles are cooking, make the Dan Dan sauce. In a large liquid measuring cup, add the peanut butter, sesame oil, rice vinegar, honey, chili paste, cinnamon, bone broth, and tamari. Whisk to combine.
Next, start on your veggies by prepping them: mince the garlic and ginger, dice the onion and bell pepper, and cut up the broccoli into florets.
Since the ground turkey (or chicken) cooks quickly, it’s best to have everything prepped and ready to go ahead of time.
In a large Dutch oven or stockpot, heat the avocado oil over medium-high heat.
Add the ground turkey or chicken and cook for 4 to 5 minutes, breaking it up as it cooks with a wooden spoon or spatula.
Once cooked, add the onions and cook for another 2 to 3 minutes. Add the broccoli and peppers and cook for 2 to 3 minutes, stirring frequently.
Add the garlic and ginger, and cook for 1 to 2 minutes.
Turn the heat up a notch, whisk the Dan Dan sauce again, and add it to the turkey and veggie mixture.
Cook for another 4 to 5 minutes, stirring often. Turn the heat off and let the veggie mixture rest on the stove.
Add the cooked glass noodles, stirring to incorporate them into the mixture.
When ready to eat, serve the noodles with fresh cilantro, chopped peanuts, and sliced green onion. Enjoy!
Other Asian-Inspired Recipes You’ll Love:
- Miso Marinated Chilean Sea Bass
- Easy, Saucy Peanut Noodles
- Crispy Ginger Chicken Rice Paper Wraps
- One Pot Ground Mongolian Beef Ramen Noodles
- Korean Glass Noodle Stir Fry
DAN DAN GLASS NOODLE STIR FRY
Ingredients
Noodles:
- (3) 3.5-ounce packages of Korean Style Glass Noodles
Dan Dan Sauce:
- ¼ cup peanut butter
- 2 tablespoons sesame oil
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon honey
- 2 teaspoons chili paste (add more if you like it spicy!)
- ¼ teaspoon ground cinnamon
- 2 cups chicken bone broth
- ½ cup tamari
Stir Fry:
- 1 pound ground turkey or chicken
- 2 tablespoons avocado oil
- ½ teaspoon salt
- ¼ teaspoon fresh cracked pepper
- 4 cloves garlic, minced
- 1 inch knob fresh ginger, minced or grated
- 1 small onion, small diced
- 1 colorful bell pepper, thinly sliced
- 1 small crown broccoli, cut into small florets
For Serving:
- Fresh cilantro
- Chopped peanuts
- Sliced green onions
Instructions
Make the Noodles:
- In a medium or large saucepan, cook noodles according to package directions. Stir frequently, using tongs or chopsticks to ensure the noodles don’t clump together.
- Drain and rinse the noodles under cold water. Toss with a teaspoon of sesame oil and set aside until ready to use.
Make the Dan Dan Sauce:
- In a large liquid measuring cup, add the peanut butter, sesame oil, rice vinegar, honey, chili paste, cinnamon, bone broth, and tamari. Whisk to combine.
Make the Turkey and Veggies:
- Begin by prepping all the veggies (mincing the garlic and ginger, dicing the onion and bell pepper, and cutting up the broccoli). This helps as the turkey takes very little time to cook.
- Heat avocado oil to medium high heat in a large Dutch oven or stockpot. Add the ground turkey or chicken and cook for 4 to 5 minutes, breaking it up as it cooks.
- Add the onions and cook for another 2 to 3 minutes then add the broccoli and peppers and cook for another 2 to 3 minutes, stirring frequently. Add the garlic and ginger, and cook for 1 to 2 minutes.
- Turn the heat up a bit, whisk the Dan Dan sauce again, and add it to the turkey and veggies. Cook for another 4 to 5 minutes, stirring often. Turn the heat off and let the veggie mixture rest on the stove.
- Add the cooked glass noodles, stirring to incorporate them into the mixture.
- Serve with fresh cilantro, chopped peanuts, and sliced green onion. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for dinner tonight. It came out really delicious. I used ramen because I couldn’t find glass noodles at the store. The sauce was a perfect flavor!
Thank you so much, Alexa! So happy you loved this one.
this came together so easily and was delicious!! I used rice noodles as I had them on hand and still came out great! excited to try with glass noodles next time. i have been loving all of olivia’s df/gf recipes, so far every one has been 10/10!
Thank you so much, Abby! So glad to hear this was a hit!
How many does this serve?
About 4!