KOREAN GLASS NOODLE STIR FRY
Great warm or cold, this Korean Glass Noodle Stir Fry dish is packed with protein and vibrant veggies. Give it a try for a fun twist on your typical stir fry night!
Servings: 4
Ingredients
Sauce:
- ½ cup chicken bone broth
- ¼ cup tamari + 2 tablespoons (divided)
- 2 tablespoons coconut sugar
- 2 tablespoons sesame oil
- 1 tablespoon sesame seeds
- ½ teaspoon crushed red pepper flakes
- Pepper, to taste
- 1 tablespoon arrowroot starch
Noodles:
- 12 ounces Korean glass noodles
- 3 tablespoons avocado oil
- 1 pound ground chicken
- ½ teaspoon salt
- ½ pound shiitake mushrooms
- 1 large carrot, peeled and sliced into batons
- 1 colorful bell pepper, thinly sliced
- 3 green onions, green parts chopped and white parts thinly sliced
- 3 cloves garlic, minced
Garnishes:
- Green onions
- Sesame seeds
Instructions
Make the Sauce:
- In a small bowl, combine all sauce ingredients (broth, ¼ cup tamari, coconut sugar, sesame oil, sesame seeds, pepper flakes, pepper, arrowroot starch).
Make the Noodles:
- In a large saucepan, cook the noodles according to the package instructions.
Make the Stir Fry:
- Heat 2 tablespoons of avocado oil in another large skillet over medium-high heat.
- Add the mushrooms and cook for 2 minutes. Add the remaining 2 tablespoons of tamari and flip the mushrooms, cooking for another 2 minutes before removing from the pan and setting aside.
- Add another tablespoon of avocado oil to the large pan along with the ground chicken and cook until it is no longer pink, breaking apart as you go. Season with salt.
- Add the remaining veggies (carrot, bell pepper, green onions) and cook for 3 minutes until softened. Add the garlic and continue cooking until fragrant for another 2 minutes.
- Add the sauce to the skillet with the chicken and veggies, deglazing any bits that have stuck to the pan. Simmer for 3-5 minutes until the sauce has thickened.
- Add the cooked noodles and mushrooms to the skillet. Using tongs or chopsticks, stir the mixture until the noodles are evenly distributed.
- Serve in bowls and garnish with sesame seeds and scallions.
- ENJOY!
Notes
Store leftovers in the fridge for lunch or dinner the next day! The glass noodles hold their shape well and the entire dish may even be better for leftovers.