Gluten-Free Spicy Buldak Noodles
Fire up your taste buds with Gluten-Free Spicy Buldak Noodles, a bold twist on the beloved Korean comfort dish made accessible for gluten-free diets! Packed with chewy rice noodles bathed in a fiery sauce of gochugaru, gluten-free soy sauce, honey, and sesame oil, these noodles strike the perfect balance between heat and sweetness. Infused with aromatic garlic and ginger and simmered in chicken or vegetable broth, each bite delivers layers of complex, mouthwatering flavors. Perfectly customizable, you can add shredded chicken for a protein boost or keep it vegetarian-friendly. Topped with vibrant scallions, toasted sesame seeds, and optional red chili peppers for extra spice, this dish is a quick and flavorful weeknight dinner ready in just 25 minutes. A must-try for fans of spicy Korean cuisine!
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Recipe Information
Ingredients
- 200 grams Gluten-free rice noodles
- 2 tablespoons Gochugaru (Korean chili flakes)
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Honey
- 1 tablespoon Sesame oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 1 teaspoon Coconut sugar
- 120 ml Chicken broth (or vegetable broth for vegetarian option)
- 100 grams Cooked chicken, shredded (optional, omit for vegetarian option)
- 2 stalks Scallions, chopped
- 1 teaspoon Toasted sesame seeds
- 1 piece Red chili peppers, thinly sliced (optional, for garnish)
- 1 liter Water
- 1 teaspoon Salt
Instructions
Fill a medium-sized pot with 1 liter of water and bring it to a boil. Add 1 teaspoon of salt and cook the gluten-free rice noodles according to the package instructions, typically about 6-8 minutes. Drain and set aside.
In a small bowl, mix together the gochugaru, gluten-free soy sauce, honey, sesame oil, minced garlic, minced ginger, and coconut sugar to form the spicy sauce.
Heat a large skillet over medium heat. Add the spicy sauce and stir for about 1-2 minutes to bloom the flavors.
Pour in the chicken broth (or vegetable broth) and bring the mixture to a simmer. Let it cook for 2-3 minutes until slightly thickened.
If using cooked chicken, stir in the shredded chicken and heat through for 1-2 minutes.
Add the cooked rice noodles to the skillet and toss until fully coated in the spicy sauce.
Divide the noodles between two serving bowls. Garnish with chopped scallions, toasted sesame seeds, and sliced red chili peppers if desired.
Serve immediately and enjoy your gluten-free spicy buldak noodles!
Nutrition Facts
Calories |
869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 4767 mg | 207% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 24.1 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 840 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
