Korean-style sweet potato “glass” noodles stir-fried with a blend of vegetables. Vegan/vegetarian friendly and can be free of gluten, soy, and grain, depending on the soy sauce you use. 

School is starting for us next week. I’m not sure I’m prepared, but I guess I have no choice but to be ready for another busy season. I have an 8th & 9th grader this year. Can’t believe it. It seems like I was just teaching them the alphabet…then it was how to write their names, and now it’s the Pythagorean theorem and inequalities.🤦🏻‍♀️

We’re not the typical homeschoolers where school is done before lunch. Oh, how I envy those people. No, ours is a full day. I feel like I’m having to learn a lot of this stuff all over again. Gone are the days of one plus one equals two.

I think math is important, but how I wish it were more practical. Like, percentages—how much is this dress with 30% off or what would a 20% tip be on this check? And fractions—If I half this recipe, what would half of 1/3 cup be? I mean, that’s the stuff I use everyday. I can easily teach that. Maybe their dad can teach them the rest. 😁

With our days about to get busy again, I need simple and quick meals. Especially if I’ve been testing recipes for the blog all day. People usually think that being a food blogger means you always have fancy meals for breakfast, lunch, and dinner, but that couldn’t be further from the truth.

Sometimes we have gourmet meals and sometimes my husband comes home from work and there’s four dozen muffins and 3 dozen cookies on the table from tweaking and retesting the recipes over and over again. You know what that means—#dessertfordinner #forrealz

Most of the time I make quick meals, like baked fish, stuffed potatoes, or pasta. Any type of noodle dishes are always a winner with my carb-loving family. 

This Korean-inspired dish uses these deliciously chewy noodles that can be found online or at most Asian markets. They’re made of sweet potato starch, are angel hair thin and are usually a grayish-brown color. They may also be referred to as Korean “glass” noodles, Korean vermicelli, or dangmyeon. They’re also gluten, grain, and wheat free, as long as you use the appropriate “soy sauce.” 

• Soy Sauce contains wheat, gluten, and soy. It’s fine to use if you have no sensitivities to foods. I suggest using the one with reduced sodium. 
• Tamari is free of wheat and gluten.
• Coconut Aminos is similar to soy sauce, but made of coconut sap and is free of soy, wheat, and gluten.

The great thing about this stir-fry is that you can use whatever veggies you already have on hand. It makes a great side dish or a vegetarian/vegan main dish, but feel free to add shrimp, beef, chicken, or any other protein of choice to make this a complete meal. 

Stir-Fried Sweet Potato Noodles & Vegetables (Japchae)

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• Author: Joscelyn Abreu
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Yield: 2-4 servings 1x

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Description

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.

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Ingredients

Scale 1x2x3x

• 1/3 cup reduced sodium Coconut Aminos (paleo, AIP, soy, wheat, & gluten free), Tamarione !important;margin: 0px !important” src=”//ir-na.amazon-adsystem.com/e/ir?t=wifemamafoo0c-20&l=am2&o=1&a=B00MTKNO2K” alt=”” width=”1″ height=”1″ border=”0″> (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)

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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.

• Category: Gluten Free, Main, Side

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