Description
Delicious and aromatic Gluten Free Garlic Scallion Noodles with savory Ground Chicken, enhanced with a tangy and slightly spicy sauce made from coconut aminos, tamari, rice vinegar, and chili flakes. This easy-to-make dish combines tender noodles with fragrant garlic, scallions, cilantro, and toasted sesame seeds for a wholesome and flavorful meal perfect for weeknight dinners.
Ingredients
Pasta
- 12 ounces gluten free pasta (spaghetti, linguine, or short pasta like Mafalda)
Protein and Aromatics
- 1 pound ground chicken
- 10-12 scallions (green onions), thinly sliced (reserve a few dark green parts for garnish)
- 6-8 cloves garlic, grated or finely chopped
Oils and Seasonings
- 2 tablespoons neutral oil (e.g., vegetable or canola oil)
- 1 tablespoon sesame oil
- 1 – 1 1/2 teaspoons chili flakes (Gochugaru, Aleppo or regular chili flakes; adjust amount if using spicier flakes)
Sauce
- 1/3 cup coconut aminos
- 2 tablespoons tamari (gluten free soy sauce)
- 1 1/2 tablespoons rice vinegar
Additional Ingredients
- 1/2 cup roughly chopped fresh cilantro
- 1 tablespoon sesame seeds, plus extra for garnish
- Salt and pepper to taste (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the gluten free pasta according to package instructions, but reduce cooking time by one minute to keep the noodles firm and prevent them from getting mushy in the sauce. Once cooked, drain the pasta and set aside.
- Prepare the Sauce Mixture: In a small jar or measuring cup, combine coconut aminos, tamari, and rice vinegar. Stir well to blend the sauce ingredients and set aside.
- Cook the Ground Chicken: Heat a large skillet over medium-high heat. Once hot, reduce heat to medium and add 2 tablespoons neutral oil, swirling to coat the pan evenly. Add the ground chicken to the skillet and press it into a flat layer. Let it sear without stirring for 1-2 minutes until it releases easily from the pan, then break it up with a spatula. Continue cooking until the chicken is fully cooked and any liquid has evaporated.
- Sauté Aromatics: Push the cooked chicken to one side of the skillet and add 1 tablespoon sesame oil into the open space. Add the white and light green parts of the scallions, garlic, and chili flakes (if using). Stir continuously and sauté for about 1 minute until the garlic is fragrant and scallions have softened slightly, being careful not to let the garlic burn.
- Combine Sauce and Herbs: Mix the sautéed scallion, garlic, and chili flake mixture into the ground chicken. Add the chopped cilantro and sesame seeds, stirring to combine. Cook for another 1-2 minutes until cilantro has wilted.
- Add the Sauce: Pour the prepared coconut aminos, tamari, and rice vinegar mixture into the skillet. Stir well, scraping up any browned bits from the bottom for extra flavor. Bring the mixture to a brief simmer and then immediately remove from heat to preserve the flavors and prevent too much evaporation.
- Toss Pasta with Sauce: Add the drained pasta to the skillet and toss with tongs to thoroughly coat the noodles with the flavorful ground chicken sauce. Use a large spoon to scoop up the meaty sauce and mix well. Taste and adjust seasoning with salt and pepper if desired.
- Garnish and Serve: Garnish the dish with the reserved dark green scallion tops and additional sesame seeds. Serve immediately and enjoy a fragrant, satisfying gluten free meal.
Notes
- Undercooking the pasta slightly helps maintain a perfect texture when tossed with sauce.
- You can substitute ground chicken with ground turkey or pork if preferred.
- Adjust chili flakes according to your heat tolerance; use less if using regular chili flakes as they are spicier.
- Coconut aminos and tamari provide a soy sauce alternative that is gluten free.
- Reserve some scallion greens as garnish for a fresh contrast and color.
- For a vegetarian version, omit the ground chicken and increase the amount of scallions and tofu or mushrooms.
