KOREAN GLASS NOODLE STIR FRY

• servings: 4 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

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

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)

Green onions

Sesame seeds

Directions

Make the Sauce:

Combine

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:

Cook

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.

Break

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.

Stir

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.

Thicken

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.

Stir

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

ENJOY!