Mela – Made

Another amazing recipe from The Defined Dish—and I’m so excited because she has a new book coming out soon! I absolutely love her recipes.

This one is grain-free, gluten-free, and dairy-free… which honestly feels a little unbelievable given how good it tastes. How is something this flavorful also this “clean”?

Why Is This So Good and Slightly Attacking Me? It does have a bit of a kick, so definitely adjust it to your own preference. You know I did—I skipped the red pepper flakes completely and it already had more than enough heat for me, lol.

If you have a hard time finding glass noodles at your grocery store, Try asian grocery stores.If all of that fails, These are the ones that I buy online.

Ingredients

Sauce

• ¼ cup coconut aminos or tamari(both are gluten free — I used tamari simply because I prefer the taste)
  • If you’re not gluten free, regular soy sauce works just as well
• 1 tablespoon rice vinegar
• 2 tablespoons honey
• 2 teaspoons toasted sesame oil
• 1–2 tablespoons gochujang (see spice note below)
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• ½ cup chicken broth
• 1 tablespoon tapioca flour

Noodles & Chicken

• 7 ounces sweet potato glass noodles
• 1 tablespoon avocado oil
• 1 pound ground chicken
• ½ teaspoon kosher salt, plus more to taste
• 1 red bell pepper, finely diced
• 4 scallions, thinly sliced (whites and greens separated)
• ¼ teaspoon crushed red pepper flakes (optional)

For Garnish

• Toasted sesame seeds

Instructions

1. Soak the noodles
   Bring a medium saucepan of water to a boil. Remove from heat, add the glass noodles, and let them soak for about 8 minutes, stirring occasionally, until pliable. Drain and set aside.
2. Make the sauce
   In a small bowl, whisk together the coconut aminos or tamari (or soy sauce if using), rice vinegar, honey, sesame oil, gochujang, garlic, ginger, chicken broth, and tapioca flour until smooth.
   • Spice note: If you prefer a milder dish, use 1 tablespoon of gochujang. For a more noticeable kick, use 2 tablespoons.
3. Cook the chicken
   Heat the avocado oil in a large skillet over medium-high heat. Add the ground chicken and salt, breaking it up as it cooks. Cook for about 5 minutes, until browned and fully cooked.
4. Add the vegetables
   Stir in the bell pepper and scallion whites.
   • Heat note: I skipped the red pepper flakes since the gochujang already added enough heat for me. Add them here only if you want extra spice.
5. Simmer the sauce
   Whisk the sauce once more, then pour it into the skillet. Bring to a gentle simmer, stirring constantly, until the sauce thickens and coats the chicken, about 3 minutes.
6. Combine with noodles
   Reduce the heat to low. Add the drained glass noodles to the skillet and toss well to coat. Cook for another 2–3 minutes, until the noodles are tender and the sauce is glossy and clings to everything. Add a splash of broth if needed.
7. Finish and serve
   Fold in the scallion greens and sprinkle with toasted sesame seeds. Taste and adjust seasoning if needed.

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