An easy, family-friendly 30-minute dinner, this Gochujang Ground Chicken Glass Noodle Skillet is savory, slightly sweet, and gently spicy. The dish is quick to make, naturally gluten-free, dairy-free, and grain-free, and it’s simple to adjust the heat to suit your taste.
Glass noodles—also called sweet potato glass noodles or cellophane noodles—are thin, translucent noodles made from sweet potato starch. They have a neutral flavor that soaks up sauces and a satisfyingly chewy texture once cooked. In this skillet recipe the noodles absorb a flavorful gochujang-based sauce and mingle with seasoned ground chicken and crisp sautéed vegetables for a comforting, well-balanced meal.
The sauce combines coconut aminos, rice vinegar, honey, toasted sesame oil, gochujang, garlic, ginger, chicken broth, and tapioca flour. Together they create an umami-rich glaze that clings to the noodles and meat. Bell pepper and scallions add color and crunch, while toasted sesame seeds and extra scallion greens finish the dish for brightness and contrast.
This recipe is flexible: swap proteins, change noodles, or dial the spice up or down. It reheats well, making it a practical dinner that’s also great for weekday leftovers.
Ingredients
- 1/4 cup coconut aminos
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 2 teaspoons toasted sesame oil
- 2 tablespoons gochujang
- 3 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1/2 cup chicken broth
- 1 tablespoon tapioca flour
- 7 ounces sweet potato glass noodles
- 1 tablespoon avocado oil (or other neutral oil)
- 1 pound ground chicken
- 1/2 teaspoon kosher salt, plus more to taste
- 1 red bell pepper, finely diced
- 4 scallions, thinly sliced (whites and greens separated)
- 1/4 teaspoon crushed red pepper flakes, plus more to taste
- Toasted sesame seeds, for garnish
Step-by-step
Step one: Bring water to a boil
Bring a medium saucepan of water to a rolling boil to soak the glass noodles.
Step two: Make the sauce
In a small bowl, whisk together the coconut aminos, rice vinegar, honey, toasted sesame oil, gochujang, minced garlic, minced ginger, chicken broth, and tapioca flour until smooth. Set aside.
Step three: Soak the noodles
When the water is boiling, remove it from the heat and add the glass noodles. Let them soak for about 8 minutes, stirring occasionally so they don’t clump. They should be pliable but still slightly firm to the bite.
Step four: Cook the chicken
Heat the oil in a large skillet over medium-high heat. Add the ground chicken and 1/2 teaspoon kosher salt. Break the meat up with a spatula and cook until browned and cooked through, about 5 minutes.
Step five: Add the vegetables
Add the diced red bell pepper, the white parts of the scallions, and crushed red pepper flakes. Stir and cook for 2–3 minutes until the pepper softens slightly and the scallion whites become fragrant.
Step six: Stir in the sauce
Give the sauce one last whisk, then pour it into the skillet with the chicken and vegetables. Bring the mixture to a gentle simmer and cook for about 3 minutes, stirring, until the sauce thickens slightly and coats the ingredients.
Step seven: Toss in the noodles
Lower the heat to low. Drain the soaked glass noodles and add them to the skillet. Toss gently until the noodles are evenly coated and heated through, about 2–3 minutes. The sauce should be glossy and cling to the noodles and chicken; if it looks dry, add a splash more chicken broth.
Step eight: Garnish and serve
Fold in the scallion greens and toasted sesame seeds. Taste and adjust salt or spice as needed. Serve hot, straight from the skillet.
Recipe tips and FAQs
Yes. This skillet works well with other ground meats—turkey, pork, or beef will all be delicious. Adjust seasoning to account for variations in flavor and fat content.
If glass noodles aren’t available, rice vermicelli or pad Thai–style rice noodles are good substitutes. Note that glass noodles retain a firmer, chewier texture, so watch cooking times closely to avoid overcooking alternatives.
Increase or decrease gochujang and crushed red pepper flakes to adjust heat. For a milder family dinner, use less gochujang and omit extra red pepper flakes.
Recipe facts
- Total time: 30 minutes
- Servings: 4
- Course: Main Course
- Author: Alex Snodgrass
Nutrition
Calories: 466 kcal; Carbohydrates: 62 g; Protein: 21 g; Fat: 15 g; Saturated Fat: 3 g; Sodium: 820 mg; Fiber: 1 g; Sugar: 11 g. Nutrition information is an approximation.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of broth to revive the sauce and keep the noodles from drying out.
Serving suggestions
Serve this skillet on its own for a complete meal, or pair it with steamed vegetables or a simple side salad. Garnish with extra scallions, sesame seeds, or a wedge of lime for added brightness.
The next time you want a quick, flavorful family dinner, try this Gochujang Ground Chicken Glass Noodle Skillet—simple to make, easy to customize, and delicious any night of the week.
Food photography and styling credited to Eat Love Eats.