Ingredients: 12 oz Korean glass noodles 3 tablespoons avocado oil 1 pound ground chicken 1/2 teaspoon salt 1/2 lb shiitake mushrooms 1 large carrot, peeled and sliced into batons 1 colorful bell pepper, thinly sliced 3 green onions, greens parts chopped and white parts thinly sliced 3 cloves garlic, minced Sauce: 1/2 cup chicken bone broth 1/4 cup tamari + 2 tablespoons, divided 2 tablespoons coconut sugar 2 tablespoons sesame oil 1 tablespoon teaspoons sesame seeds 1/2 teaspoon crushed red pepper flakes pepper to taste 1 tablespoon arrowroot starch Garnishes: green onions, sesame seeds Directions: Combine all sauce ingredients in small bowl and set aside. In large sauce pan, cook the noodles according to package instructions. Heat 2 tablespoons of avocado oil in large skillet over medium-high heat. Add the mushrooms and cook for 2 minutes, add 2 tablespoons of tamari and flip, cooking for another 2 minutes before removing from the pan and setting aside. Add another tablespoon of avocado oil to the pan along with the ground chicken and cook until it is no longer pink, breaking apart as you go. Season with salt. Add veggies, and cook for 3 minutes until softened. Add garlic and continue cooking until the garlic for another 2 minutes. Add the sauce to the skillet with the chicken and veggies, deglazing any bits that have stuck to the pan, and simmer for 3-5 minutes until the sauce has thickened. Add the cooked noodles and mushrooms to the skillet, using tongs or chop sticks to stir the mixture until the noodles are evenly distributed. Serve into bowls and garnish with sesame seeds and scallions. Enjoy! Follow for more simple, healthy recipes!
![Summer Walker - Heart Of A Woman [Official Lyric Video]](http://i.ytimg.com/vi/SFddctbZzw8/mqdefault.jpg)
![Gucci Mane & Sexyy Red - You Don't Love Me [Official Music Video]](http://i.ytimg.com/vi/j7IBqyFKT4c/mqdefault.jpg)
Ingredients:
12 oz Korean glass noodles
3 tablespoons avocado oil
1 pound ground chicken
1/2 teaspoon salt
1/2 lb shiitake mushrooms
1 large carrot, peeled and sliced into batons
1 colorful bell pepper, thinly sliced
3 green onions, greens parts chopped and white parts thinly sliced
3 cloves garlic, minced
Sauce:
1/2 cup chicken bone broth
1/4 cup tamari + 2 tablespoons, divided
2 tablespoons coconut sugar
2 tablespoons sesame oil
1 tablespoon teaspoons sesame seeds
1/2 teaspoon crushed red pepper flakes
pepper to taste
1 tablespoon arrowroot starch
Garnishes: green onions, sesame seeds
Directions:
Combine all sauce ingredients in small bowl and set aside.
In large sauce pan, cook the noodles according to package instructions.
Heat 2 tablespoons of avocado oil in large skillet over medium-high heat.
Add the mushrooms and cook for 2 minutes, add 2 tablespoons of tamari and flip, cooking for another 2 minutes before removing from the pan and setting aside.
Add another tablespoon of avocado oil to the pan along with the ground chicken and cook until it is no longer pink, breaking apart as you go. Season with salt.
Add veggies, and cook for 3 minutes until softened. Add garlic and continue cooking until the garlic for another 2 minutes.
Add the sauce to the skillet with the chicken and veggies, deglazing any bits that have stuck to the pan, and simmer for 3-5 minutes until the sauce has thickened.
Add the cooked noodles and mushrooms to the skillet, using tongs or chop sticks to stir the mixture until the noodles are evenly distributed.
Serve into bowls and garnish with sesame seeds and scallions.
Enjoy!
Follow for more simple, healthy recipes!
Yummy yummy 😋😋