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. 1Bring a large pot of water to a rolling boil over high heat. Add the 8 oz of sweet potato noodles to the boiling water and cook for 6 to 8 minutes, stirring occasionally, until the noodles are tender but still have a slight chew. Carefully drain the cooked noodles thoroughly in a colander and then transfer them to a large bowl.
2. 2Place a large 12-inch skillet or wok over medium-high heat, aiming for a pan temperature of approximately 400°F (200°C). Add the 2 tbsp of avocado oil to the skillet and heat it for 1 to 2 minutes until it shimmers slightly.
3. 3Add the 1 medium sliced onion and the 1 cup of julienned carrots to the hot oil in the skillet. Stir-fry them for 2 to 3 minutes, stirring frequently, until the onions become translucent and the carrots start to soften slightly.
4. 4Add the 1 cup of sliced bell peppers (red, yellow, orange) and the 1 cup of sliced and sauteed shiitake mushrooms to the skillet. Continue to stir-fry for another 2 to 3 minutes, stirring often, until the bell peppers are tender-crisp.
5. 5Add the 3 cloves of minced garlic, the 1 tsp of minced ginger, and the 2 cups of blanched spinach to the vegetables in the skillet. Stir-fry for 1 minute, stirring constantly, until the garlic becomes fragrant and the spinach is fully wilted.
6. 6Add the cooked 8 oz of sweet potato noodles from the large bowl to the skillet with the vegetables.
7. 7In a small bowl, whisk together the 4 tbsp of coconut aminos, the 3 tbsp of sesame oil, the 2 tbsp of honey, and the 1 tbsp of rice vinegar until the ingredients are thoroughly combined and the honey is dissolved.
8. 8Pour the prepared sauce evenly over the noodles and vegetables in the skillet. Using tongs or two spatulas, stir-fry everything together for 2 to 3 minutes, ensuring all the noodles and vegetables are evenly coated with the sauce and heated through; the noodles should appear glossy and the sauce should cling slightly.
9. 9Remove the skillet from the heat. Sprinkle the 1 tbsp of sesame seeds over the Japchae and serve the dish immediately.

Substitutions

Related Guides