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Stir-Fried Sweet Potato Noodles & Vegetables (Japchae)

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


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.


  • 1/3 cup reduced sodium Coconut Aminos (paleo, AIP, soy, wheat, & gluten free), Tamarione !important;margin: 0px !important” src=”//” alt=”” width=”1″ height=”1″ border=”0″> (wheat & gluten free), or soy sauce (contains wheat & gluten)
  • 23 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
  • 68 Dried Shiitake Mushroom, soaked in warm water, stems removed and sliced (can also use fresh shitake, crimini, or white mushrooms)
  • 23 green onions/scallions, chopped and divided
  • 23 garlic cloves, minced
  • 34 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)


  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.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Gluten Free, Main, Side