Gochujang Ground Chicken Glass Noodle Skillet 

An easy 30-minute dinner that the whole family will love, this Gochujang Ground Chicken Glass Noodle Skillet is savory, a little sweet, and just a tiny bit spicy!

This stir-fry starts with the noodles! Glass noodles (also called sweet potato glass noodles or cellophane noodles) are thin, translucent noodles made from sweet potato starch. They have a mild, neutral flavor that acts like a sponge for sauces, and once cooked, they develop a perfectly chewy, springy texture that makes this skillet dish especially satisfying.

I toss them with cooked ground chicken, sautéed veggies like bell peppers and scallions, and an umami-rich sauce made with coconut aminos, rice vinegar, honey, sesame oil, gochujang, garlic, and ginger. The chewy glass noodles soak up the sauce and make the dish extra satisfying.

I love that this dish is gluten-free, dairy-free, and grain-free, so it’s something that pretty much everyone can enjoy. Plus you can make it your own by adjusting the spice level based on your family’s preferences (want more heat? add more gochujang and red pepper flakes!).

If you happen to have leftovers (though I really doubt you will), it’s just as good the next day for lunch!

Ingredients:

• Coconut Aminos
• Rice Vinegar
• Honey
• Toasted Sesame Oil
• Gochujang
• Garlic Cloves
• Fresh Ginger
• Chicken Broth
• Tapioca Flour
• Sweet Potato Glass Noodles
• Avocado Oil
• Ground Chicken
• Kosher Salt
• Red Bell Pepper
• Scallions
• Crushed Red Pepper Flakes
• Toasted Sesame Seeds

step-by-step:

step one: boil the water

Bring a medium saucepan of water to a boil.

step two: make the sauce

In a small bowl, whisk together the coconut aminos, rice vinegar, honey, sesame oil, gochujang, garlic, ginger, chicken broth, and tapioca flour. Set aside.

step three: soak the noodles

Once the water has reached a boil, remove from heat and add the glass noodles. Let soak 8 minutes until pliable, stirring occasionally to make sure they don’t stick.

step four: cook the chicken

Heat the oil in a large skillet set over medium-high heat. Add the ground chicken and salt cook, breaking it up, until browned and cooked through, about 5 minutes.

step five: add the veggies

Add the bell pepper, scallion whites, and red pepper flakes. Cook, stirring, for 2 to 3 minutes until fragrant and slightly softened.

step six: stir in the sauce

Whisk the sauce once more to make sure it’s evenly combined, then pour into the skillet with the chicken and veggies. Bring to a gentle simmer, stirring, until the chicken is well coated and the sauce has thickened slightly, about 3 minutes.

step seven: toss in the noodles

Reduce the heat to low. Drain the glass noodles and to the skillet. Toss until the noodles are well coated, about 3 minutes. You want the noodles to be tender and for the sauce to be glossy and cling to everything. If it seems a little dry, add a few more splashes of broth.

step eight: garnish and serve

Fold in sesame seeds and scallion greens. Taste and add more salt, if desired.

recipe faqs:

The next time you’re craving a family-friendly stir-fry recipe for dinner, I hope you’ll give this Gochujang Ground Chicken Glass Noodle Skillet a try!

want more recipes like this one? try these!

Garlic Shrimp Stir-Fry

Vietnamese-Inspired Chicken and Noodle Bowls

Gochujang Peanut Veggie Noodles

Ginger and Peanut Butter Ground Turkey Stir-Fry

Sriracha Chicken Stir-Fry

5 from 8 votes

Gochujang Ground Chicken Glass Noodle Skillet

Total: 30 minutes mins

Servings: 4

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Ingredients 

1x2x3x

• ▢ 1/4 cup coconut aminos
• ▢ 1 tablespoon rice vinegar
• ▢ 2 tablespoons honey
• ▢ 2 teaspoons toasted sesame oil
• ▢ 2 tablespoons gochujang
• ▢ 3 garlic cloves, minced
• ▢ 1 tablespoon minced fresh ginger
• ▢ 1/2 cup chicken broth
• ▢ 1 tablespoon tapioca flour
• ▢ 7 ounces sweet potato glass noodles
• ▢ 1 tablespoon avocado oil
• ▢ 1 pound ground chicken
• ▢ 1/2 teaspoon kosher salt, plus more to taste
• ▢ 1 red bell pepper, finely diced
• ▢ 4 scallions, thinly sliced (whites and greens separated)
• ▢ 1/4 teaspoon crushed red pepper flakes, plus more to taste
• ▢ toasted sesame seeds, for garnish

Instructions 

• Bring a medium saucepan of water to a boil.
• In a small bowl, whisk together the coconut aminos, rice vinegar, honey, sesame oil, gochujang, garlic, ginger, chicken broth, and tapioca flour. Set aside.
• Once the water has reached a boil, remove from heat and add the glass noodles. Let soak 8 minutes until pliable, stirring occasionally to make sure they don’t stick.
• Heat the oil in a large skillet set over medium-high heat. Add the ground chicken and salt cook, breaking it up, until browned and cooked through, about 5 minutes.
• Add the bell pepper, scallion whites, and red pepper flakes. Cook, stirring, for 2 to 3 minutes until fragrant and slightly softened.
• Whisk the sauce once more to make sure it’s evenly combined, then pour into the skillet with the chicken and veggies. Bring to a gentle simmer, stirring, until the chicken is well coated and the sauce has thickened slightly, about 3 minutes.
• Reduce the heat to low. Drain the glass noodles and to the skillet. Toss until the noodles are well coated, about 3 minutes. You want the noodles to be tender and for the sauce to be glossy and cling to everything. If it seems a little dry, add a few more splashes of broth.
• Fold in sesame seeds and scallion greens. Taste and add more salt, if desired.

Nutrition

Calories: 466kcal, Carbohydrates: 62g, Protein: 21g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 98mg, Sodium: 820mg, Potassium: 752mg, Fiber: 1g, Sugar: 11g, Vitamin A: 1105IU, Vitamin C: 42mg, Calcium: 39mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Course: Main Course

Servings: 4

Calories: 466

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