Chili Chicken Glass Noodles: Easy, Gluten-Free Meal Prep

Now that I am a full time graduate student, fueling my brain is as important as ever! I need to continue to create meals that sustain me for those long days of studying. I’ve been enjoying the challenge tremendously of making two different meals a week for myself, jam packed with nutrients and flavor.

My cooking style is most definitely along the lines of “make it up as I go” so the measurements are estimated or omitted below (assume to taste). I thoroughly enjoyed making and enjoying this dish, and I hope you try it out!

This chili chicken glass noodle dish is a bold, savory, and deeply satisfying meal that strikes a beautiful balance between warmth and umami. The chili garlic crunch brings a slow-building heat that enhances the dish, while the tamari and coconut sugar create a rich, salty-sweet base. The ginger adds a zingy brightness, and the tender-crisp vegetables offer freshness and texture. Glass noodles soak up every drop of the flavorful sauce, making each bite a perfect harmony of spice, salt, and subtle sweetness. It’s comfort food with a kick! Fueling up with nourishing, energizing, ingredients perfect for powering through long study sessions.

Ingredients

• 8oz glass noodles
• 16oz broccoli chopped
• Green onion: white and green parts
• One red pepper diced
• 1 tbsp Corn starch
• 2 tsp coconut sugar
• ¼ tamari or gluten free soy sauce/ coconut aminos
• 2 tb avocado oil
• 2tsp ginger
• 1lb ground chicken
• Trader joes Chili garlic crunch 
• 2 cups chicken broth

Directions

1. Prepare glass noodles according to package instructions and chop the red pepper and broccoli in the meantime
2. Strain and run the noodles under cold water to stop the cooking process and set aside
3. Add your oil, whites of the green onion, and garlic to a pan cooking on medium heat until fragrant.
4. Add the ground chicken and brown, adding the red pepper about halfway through.
5. Choose your preferred method of cooking the broccoli, I partially steamed mine by adding it in with the red bell pepper.
6. While the veggies soften, add the sauce ingredients to a large measuring cup (>2 cups) and whisk together
   • Chicken broth, corn starch, tamari/coconut aminos, ginger, coconut sugar
7. Once the veggies are soft to your liking, add the greens of the onions along with the noodles into your pan. Top with the sauce, a big scoop of chili crunch to taste, and mix to combine on low heat.
8. Don’t be afraid to taste and add things at this point! I added extra tamari/coconut aminos and chili crunch at this point to reach a more salty and warm flavor.
9. Serve or pack and enjoy!

This dish was certainly one of my new favorites, it was simple, nourishing, and incredibly flavorful. I’ve enjoyed finding inspiration online and adapting the recipes to my own taste (and fridge inventory) to make something unique and delicious!

If you try this out please let me know!

Be well,

Emily