Stir-Fried Sweet Potato Noodles & Vegetables (Japchae)
 
Prep time
Cook time
Total time
 
Korean-style sweet potato noodles stir-fried with vegetables. Gluten and dairy free, and AIP friendly. Vegan/vegetarian friendly, but feel free to add your choice of protein, like shrimp, chicken or beef strips to make this a complete meal.
Author:
Recipe type: Gluten Free, Main, Side
Serves: 2-4 servings
Ingredients
  • ⅓ cup reduced sodium Coconut Aminos (paleo, AIP, soy, wheat, & gluten free), Tamari (wheat & gluten free), or soy sauce (contains wheat & gluten)
  • 2-3 tablespoons Honey, coconut nectar, or brown sugar, to taste
  • 2 tablespoons Sesame Oil (omit for AIP)
  • 8 oz Sweet Potato Starch Noodles/Dangmyun (from Asian Market)
  • 2 tablespoons cooking oil (I use avocado or Refined Coconut Oil)
  • 1 small onion, thinly sliced
  • 2 large carrots, julienned
  • 6-8 Dried Shiitake Mushroom, soaked in warm water, stems removed and sliced (can also use fresh shitake, crimini, or white mushrooms)
  • 2-3 green onions/scallions, chopped and divided
  • 2-3 garlic cloves, minced
  • 3-4 cups (about 6 oz) spinach or leafy greens mix (like baby kale, swiss chard, etc.)
  • freshly ground black pepper
  • salt, to taste
  • black or white sesame seeds (omit for AIP)
Instructions
  1. In a small bowl, stir together tamari/soy sauce, honey/sugar, and sesame oil. Set aside.
  2. Place a large pot of water on the stove and bring it to a boil. When water is boiling, place the sweet potato starch noodles into the water and press down with a wooden spoon, until all the noodles are submerged in the water.
  3. Cook the noodles for 6 or 7 minutes, until al dente, drain and rinse under cold water. Place drained noodles back into the pot and cut a few times with clean kitchen scissors to make them a little shorter and easier to eat. Drizzle with a few spoonfuls of the tamari mixture and mix together thoroughly to keep noodles from sticking together.
  4. Drizzle cooking oil into a large pan or wok and place it on the stove over medium-high heat. Add onion and carrot into the pan and sauté for 2-3 minutes. Stir in mushrooms, half of the chopped green onion, garlic, and spinach/greens. Sprinkle with salt and cook for a few minutes until veggies are crisp tender.
  5. Add noodles to the pan, along with the rest of the sauce, some black pepper and toss together over medium-high heat for a few minutes until the noodles are warmed, about 2-3 minutes. Add salt to taste. Sprinkle with sesame seeds and top with the rest of the chopped green onion. Serve warm or at room temperature.
Recipe by Wife Mama Foodie at https://www.wifemamafoodie.com/stir-fried-sweet-potato-noodles-japche/