Korean Glass Noodle Stir Fry: Quick, Flavorful, and Gluten-Free

This Korean Glass Noodle Stir Fry is a quick, flavorful, and gluten-free dish perfect for busy weeknights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Korean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1 cup chicken bone broth substitute with vegetable broth for a vegetarian option
1/4 cup tamari gluten-free soy sauce
2 tablespoons coconut sugar substitute with brown sugar or honey
2 teaspoons sesame oil use olive oil if unavailable
1 tablespoon arrowroot starch cornstarch can be an alternative
a pinch crushed red pepper flakes omit or use less for milder dish

For the Noodles

12 ounces Korean glass noodles substitute with rice noodles if desired
3 tablespoons avocado oil can replace with vegetable or grapeseed oil

For the Stir Fry

1 pound ground chicken substitute with tofu or tempeh for plant-based option
1/2 pound shiitake mushrooms switch to button mushrooms if preferred
1 large carrot swap with other vegetables like zucchini if preferred
1 colorful bell pepper substitute with any sweet pepper variety
3 green onions can be replaced with red onions
3 cloves garlic omit if not to taste

For Garnishing

to taste sesame seeds skip or use pumpkin seeds if allergies are a concern

Equipment

large skillet
Mixing bowl

Method

Step-by-Step Instructions

In a mixing bowl, whisk together chicken bone broth, tamari, coconut sugar, sesame oil, sesame seeds, crushed red pepper flakes, and arrowroot starch. Set aside.
Prepare the Korean glass noodles by boiling them according to the package instructions for about 6 minutes, then drain and rinse under cold water.
In a large skillet, heat avocado oil over medium-high heat. Add sliced shiitake mushrooms and sauté for about 2 minutes until golden. Add tamari and cook for another 2 minutes. Remove and set aside.
In the same skillet, add avocado oil with ground chicken. Cook for about 6-8 minutes until light golden color and no pink remains, seasoning with salt.
Add sliced carrot, bell pepper, and chopped green onions to the skillet with the chicken. Sauté for about 3 minutes. Add minced garlic and stir for an additional 2 minutes.
Pour the sauce into the skillet, deglazing the pan as it combines. Cook for 3-5 minutes until the sauce thickens.
Stir in the rinsed glass noodles and sautéed mushrooms, gently tossing for about 2-3 minutes until heated through. Garnish and serve.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 850mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 200IUVitamin C: 30mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Flavors deepen overnight, enhancing the dish.

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