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Garlic Scallion Chicken Noodles Recipe

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A flavorful and hearty Garlic Scallion Noodles recipe featuring ground chicken, fresh scallions, garlic, and a savory sauce made with coconut aminos, tamari, and rice vinegar. This gluten-free dish combines perfectly cooked pasta with a fragrant, spicy, and aromatic sauce that makes for a quick and satisfying meal.

Ingredients

Pasta

  • 12 ounces gluten free pasta (spaghetti, linguine, or mafalda)

Protein & Oil

  • 2 tablespoons neutral oil
  • 1 pound ground chicken
  • 1 tablespoon sesame oil

Vegetables & Aromatics

  • 10-12 scallions (green onions), thinly sliced (reserve a few dark green parts for garnish)
  • 6-8 cloves of garlic, grated or finely chopped

Spices & Seeds

  • 1 - 1 1/2 teaspoons gochugaru, Aleppo, or chili flakes (optional)
  • 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
  • Salt and pepper to taste

Herbs

  • 1/2 cup roughly chopped fresh cilantro

Instructions

  1. Cook the pasta: Prepare the gluten free pasta according to package instructions, but undercook by about 1 minute to prevent it from getting too soft once combined with the sauce. Drain and set aside.
  2. Make the sauce mixture: In a small jar or measuring cup, combine the coconut aminos, tamari, and rice vinegar. Stir well and set aside.
  3. Cook the ground chicken: Heat a large skillet over medium-high heat. Once hot, reduce heat to medium and add 2 tablespoons of neutral oil, swirling to coat the pan. Add the ground chicken, pressing it into a flat layer. Allow it to sear without stirring for 1-2 minutes until it releases easily from the pan. Break up the chicken with a spatula and cook until fully cooked and any released liquid evaporates.
  4. Sauté scallions and garlic: Push the cooked chicken to one side of the skillet. Add 1 tablespoon 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 slightly wilted, being careful not to burn the garlic.
  5. Finish the sauce: Stir the sautéed aromatics into the chicken. Add the chopped cilantro and sesame seeds, stirring to combine, and cook for another 1-2 minutes until the cilantro wilts. Pour the coconut aminos, tamari, and rice vinegar mixture into the skillet. Stir thoroughly, scraping up any browned bits. Bring to a brief simmer, then turn off the heat immediately to preserve flavors.
  6. Combine pasta and sauce: Add the cooked pasta to the skillet. Using tongs, toss the noodles with the ground chicken sauce to evenly coat. Use a spoon to scoop the meaty sauce onto the noodles for full flavor. Taste and adjust seasoning with salt and pepper as desired.
  7. Garnish and serve: Garnish the dish with the reserved dark green scallion tops and additional sesame seeds. Serve immediately and enjoy a delicious, gluten-free garlic scallion noodle meal.

Notes

  • Undercooking the pasta slightly prevents sogginess when mixed with the sauce.
  • Gochugaru, Aleppo, or chili flakes add varying heat levels; adjust quantity to taste.
  • Use gluten-free pasta and tamari to keep the recipe gluten free.
  • Fresh cilantro adds brightness and should be added last to retain flavor.
  • Reserve some scallion greens for garnish to add color and freshness to the dish.
  • Do not overcook garlic to prevent bitterness.

Find it online: https://recipeplenty.com/garlic-scallion-chicken-noodles-recipe/