Description
These Fragrant Garlic Scallion Noodles with Ground Chicken are a flavorful, gluten-free pasta dish that combines succulent seared ground chicken with aromatic garlic, scallions, and a tangy, savory sauce featuring coconut aminos, tamari, and rice vinegar. Finished with fresh cilantro and toasted sesame seeds, this dish delivers a perfect balance of spice, umami, and freshness in just 40 minutes.
Ingredients
Pasta
- 12 ounces gluten-free pasta (spaghetti, linguine, or Mafalda)
Protein & Aromatics
- 1 pound ground chicken
- 10-12 scallions (green onions), thinly sliced, with a few dark green parts reserved for garnish
- 6-8 cloves garlic, grated or very finely chopped
Oils & Seasonings
- 2 tablespoons neutral oil (such as canola or vegetable oil)
- 1 tablespoon sesame oil
- 1 – 1 1/2 teaspoons chili flakes (Gochugaru, Aleppo, or regular chili flakes; adjust quantity if using regular flakes as they are spicier)
- Salt and pepper to taste
Sauce
- 1/3 cup coconut aminos
- 2 tablespoons tamari (gluten-free soy sauce)
- 1 1/2 tablespoons rice vinegar
Finishing Touches
- 1/2 cup roughly chopped fresh cilantro
- 1 tablespoon sesame seeds, plus more for garnish
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 undercook by about 1 minute to keep the pasta firm. Drain and set aside.
- Make the sauce mixture: In a small jar or measuring cup, combine the coconut aminos, tamari, and rice vinegar, stirring well to mix.
- Cook the ground chicken: Heat a large skillet over medium-high heat. Once hot, reduce heat to medium, add 2 tablespoons of neutral oil, and tilt the pan to coat the bottom evenly. Add the ground chicken pressed into a flat layer. Let it sear undisturbed for 1-2 minutes until it releases easily from the pan. Break it up with a spatula and continue cooking until the chicken is fully cooked and any released liquid has evaporated.
- Sauté aromatics: Push the cooked chicken to one side of the skillet. Add 1 tablespoon sesame oil to the open space. Add the white and light green parts of the scallions, grated garlic, and chili flakes (if using). Stir continuously and sauté for about 1 minute, until the garlic is fragrant and scallions slightly wilted, taking care not to burn the garlic.
- Finish the sauce in the skillet: Fold the sautéed scallion, garlic, and chili mixture into the ground chicken. Add the chopped cilantro and sesame seeds, stirring to combine. Sauté for another 1-2 minutes until the cilantro wilts. Pour the coconut aminos, tamari, and rice vinegar mixture into the skillet, stirring well and scraping up any browned bits from the bottom. Bring briefly to a simmer, then immediately turn off the heat to avoid evaporating too much sauce.
- Assemble the dish: Add the drained pasta to the skillet and toss with tongs to coat the noodles evenly with the chicken sauce. Use a large spoon to scoop the meaty sauce onto the pasta. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Garnish with the reserved dark green scallion parts and additional sesame seeds. Serve immediately and enjoy your fragrant, gluten-free garlic scallion noodles with ground chicken!
Notes
- Undercooking the pasta slightly prevents it from becoming mushy when mixed with the sauce.
- Adjust chili flakes quantity based on your preferred spice level and type used.
- Substitute ground chicken with ground turkey or ground pork if desired.
- Make sure to use gluten-free tamari and pasta to keep the recipe fully gluten-free.
- This dish is best served immediately for optimal texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
