Soy-Free Japchae with Sweet Potato Noodles and Vegetables

Ingredients

• 8 oz Sweet potato noodles (glass noodles)
• 1 cup Carrots, julienned
• 1 medium Onion, sliced
• 1 cup Bell peppers (red, yellow, orange), sliced
• 2 cups Spinach, blanched
• 1 cup Shiitake mushrooms, sliced and sauteed
• 3 cloves Garlic, minced
• 1 tsp Ginger, minced
• 4 tbsp Coconut aminos
• 3 tbsp Sesame oil
• 2 tbsp Honey
• 1 tbsp Rice vinegar
• 1 tbsp Sesame seeds
• 2 tbsp Avocado oil (or other high-heat oil)

Instructions

1. 1Cook sweet potato noodles according to package directions. Drain and set aside.
2. 2Heat avocado oil in a large skillet or wok over medium-high heat.
3. 3Add onion and carrots and stir-fry for 2-3 minutes.
4. 4Add bell peppers and shiitake mushrooms and stir-fry for another 2-3 minutes.
5. 5Add garlic, ginger, and spinach. Stir-fry for 1 minute.
6. 6Add the cooked sweet potato noodles to the skillet.
7. 7In a separate bowl, whisk together coconut aminos, sesame oil, honey, and rice vinegar to make the sauce.
8. 8Pour the sauce over the noodles and vegetables, and stir-fry until everything is well coated and heated through, about 2-3 minutes.
9. 9Garnish with sesame seeds and serve immediately.

Substitutions

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