Fragrant Garlic Scallion Noodles with Ground Chicken (Gluten Free) Recipe
This flavorful gluten-free noodle dish features tender ground chicken cooked with fragrant garlic and scallions, tossed in a savory sauce made from coconut aminos, tamari, and rice vinegar. Enhanced with a touch of chili flakes and fresh cilantro, these noodles offer a perfect balance of umami, heat, and freshness in a quick and easy meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Gluten Free
Ingredients
Pasta
- 12 ounces gluten free pasta (spaghetti, linguine, or Mafalda)
Protein and Aromatics
- 2 tablespoons neutral oil
- 1 pound ground chicken
- 1 tablespoon sesame oil
- 10-12 scallions (green onions), thinly sliced (reserve a few dark green parts for garnish)
- 6-8 cloves garlic, grated or very finely chopped
- 1 – 1 1/2 teaspoons Gochugaru, Aleppo, or regular chili flakes (optional; use less if using regular chili flakes)
- 1/2 cup roughly chopped fresh cilantro
- 1 tablespoon sesame seeds, plus more for garnish
Sauce
- 1/3 cup coconut aminos
- 2 tablespoons tamari (gluten free soy sauce)
- 1 1/2 tablespoons rice vinegar
Seasoning
- Salt and pepper to taste (optional)
Instructions
- Cook the Pasta: Prepare the gluten-free pasta according to package instructions, but undercook by about 1 minute so the noodles retain a firm texture when combined with the sauce. Drain and set aside.
- Make the Sauce: In a small jar or measuring cup, combine coconut aminos, tamari, and rice vinegar. Stir well and set aside.
- Cook the Ground Chicken: Heat a large skillet over medium-high heat. Once hot, reduce heat to medium, add neutral oil, and coat the pan bottom evenly. Add ground chicken pressed into a flat layer. Let it sear for 1-2 minutes until it easily releases from the pan. Break up the chicken with a spatula and cook until fully cooked and the liquid evaporates.
- Sauté Aromatics: Push the cooked chicken to one side of the skillet. Add sesame oil to the open space, then add the white and light green parts of the scallions, garlic, and chili flakes (if using). Stir continuously for about 1 minute until garlic is fragrant and scallions are lightly wilted, careful not to burn the garlic.
- Combine Sauce Components: Fold the sautéed scallion and garlic mixture into the chicken. Add chopped cilantro and sesame seeds, mixing well. Cook for 1-2 minutes until the cilantro wilts. Pour in the prepared sauce mixture, scraping up any browned bits from the bottom of the pan. Bring to a brief simmer and immediately turn off the heat to preserve sauce volume.
- Toss Pasta with Sauce: Add the drained pasta to the skillet. Use tongs and a large spoon to thoroughly toss and coat the noodles with the ground chicken sauce. Adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Garnish with reserved dark green scallion parts and additional sesame seeds. Serve immediately and enjoy your fragrant garlic scallion noodles with ground chicken.
Notes
- Undercooking the pasta slightly prevents it from becoming mushy when mixed with the sauce.
- Adjust chili flakes to your preferred spice level; Gochugaru is milder compared to regular chili flakes.
- Use gluten-free tamari to maintain the gluten-free status of this recipe.
- Reserve some scallion greens for a fresh and colorful garnish.
- This dish can be adapted with other ground meats or a plant-based substitute if desired.
