This is a healthy, comforting dish with lots of vegetables and chicken in a delicious umami flavored, slightly spicy sauce. Gluten free, dairy free and a vegan option.
- 3 Tablespoons gluten free tamari
- 2–3 Tablespoons gochujang sauce
- 2 Tablespoons tomato paste
- 2 Tablespoons almond butter
- 2 teaspoons coconut sugar
- 1 Tablespoon sesame oil
- 1 clove minced garlic
- 1/2–1 1/2 cups broth or water for thinning the sauce
Noodles Chicken and Vegetables
- 7 ounces rice noodles (1/2 package) or cassava noodles
- 1 Tablespoon sesame or avocado oil
- 1 pound humanely raised ground chicken or 8 ounces tempeh crumbles (instructions below)*
- sea salt
- freshly ground black pepper
- 3 cups broccoli cut into florets
- 4 cups spinach, tightly packed
- cilantro, scallions or whatever herbs you like for topping
- sesame seeds for garnish (optional)
- Prepare noodles. Boil water in a large pot, add noodles. Cook 4-6 minutes until tender but firm, drain, rinse, and set aside.
- Whisk the sauce ingredients (except the extra broth) in a small bowl. It will be thick.
- Heat oil in a large sauté pan over medium high heat. Add chicken. Season generously with salt and pepper.
- Stir to break the chicken apart and sauté 1 minute. Add broccoli. Sauté 2-3 minutes until chicken is no longer pink.
- Add sauce and cooked noodles, to the pan, mix to coat with the sauce. Keep over medium heat.
- Add spinach, mix until the spinach is wilted, 1-2 minutes. Add water or broth to thin the sauce, a little at a time, to get the sauciness that you like (I usually add about 1 cup)
- Serve in bowls topped with cilantro, scallions, and sesame seeds.
- Bring a medium pot of shallow water to a simmer.
- Add the block of tempeh and simmer for 10 minutes.
- Drain the tempeh and pat it dry.
- Allow the block to cool, and when it’s cool enough to handle, crumble it into pieces (whatever size you like—they can be big crumbles or smaller crumbles).
- Heat 2 tablespoons of oil in a large sauté pan over medium heat.
- Add the tempeh, season with salt and pepper. Cook the tempeh for about 5 to 7 minutes, stirring often, or until it’s lightly browned, adding a little extra oil as needed. Continue with the recipe as written above.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Saute
- Cuisine: Gluten Free, Dairy Free, Vegan Option
Keywords: gochujang, noodles, stir fry, ground chicken, spicy noodles, weeknight dinner, noodles and vegetables,