Soy-Free Japchae (Korean Glass Noodles)

Ingredients

• 8 oz Sweet potato starch noodles (glass noodles)
• 0.5 lb Beef sirloin, thinly sliced
• 1 Carrots, julienned
• 0.5 Onion, thinly sliced
• 5 oz Spinach, fresh
• 4 oz Mushrooms (shiitake or cremini), sliced
• 0.5 Red bell pepper, julienned
• 3 cloves Garlic, minced
• 1 tsp Ginger, minced
• 3 tbsp Coconut aminos
• 1 tbsp Maple syrup
• 2 tbsp Sesame oil
• 2 tbsp Avocado oil
• 1 tbsp Sesame seeds

Instructions

1. 1Place the 8 oz of sweet potato starch noodles in a large pot and cover with boiling water. Cook for 5-7 minutes, or until tender but still slightly firm. Drain the noodles and rinse them under cold water to stop the cooking. Cut the noodles into shorter lengths with kitchen scissors to make them easier to eat.
2. 2In a medium bowl, combine the 0.5 lb thinly sliced beef sirloin with the 3 cloves minced garlic, 1 tsp minced ginger, 3 tbsp coconut aminos, 1 tbsp maple syrup, and 2 tbsp sesame oil. Mix well to coat the beef and let it marinate for at least 15 minutes.
3. 3Heat 1 tbsp of avocado oil in a large 12-inch skillet or wok over medium-high heat (400°F / 200°C). Add the marinated beef and stir-fry for 3-5 minutes, or until it is browned and cooked through. Transfer the cooked beef to a clean bowl and set aside.
4. 4Add the remaining 1 tbsp of avocado oil to the same skillet over medium-high heat (400°F / 200°C). Add the 0.5 thinly sliced onion, 1 julienned carrot, 4 oz sliced mushrooms, and 0.5 julienned red bell pepper. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
5. 5Add the 5 oz fresh spinach to the skillet with the vegetables. Cook for 1-2 minutes, stirring constantly, until the spinach is just wilted.
6. 6Return the cooked beef and the drained sweet potato starch noodles to the skillet with the vegetables. Toss everything together gently for 1-2 minutes to combine and heat through.
7. 7Drizzle with an additional 1 tbsp sesame oil and 1 tbsp coconut aminos, if desired, and toss again. Garnish with 1 tbsp sesame seeds and serve the Soy-Free Japchae warm.

Substitutions

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