5 from 3 votes
Sweet Potato Glass Noodles Stir Fry (Japchae)
This Stir Fried Sweet Potato Glass Noodles is my take on a traditional Korean noodle dish called Japchae. It's made with sweet potato starch noodles, beef, vegetables, and tossed in a sweet and savory sauce!
Prep Time
45 mins
Cook Time
10 mins
Total Time
55 mins
Servings:
4
servings
Calories:
626 kcal
Course:
Dinner
Cuisine:
Asian, Korean
Ingredients
For the Stir Fry
- 12 ounces sweet potato starch noodles Korean style
- 1 large carrot peeled and sliced
- 1/2 medium sweet onion
- 1 pound flank steak sirloin, rib eye, or pork loin are good substitutes, sliced
- 3 to 4 ounces shiitake mushrooms oyster mushrooms and wood ear mushrooms are good substitutes, sliced
- 6 ounces spinach about 1 bunch of spinach, chopped, fresh
For the Sauce
- 4 tablespoons coconut aminos or soy sauce, if tolerated
- 1 tablespoon honey
- 3 tablespoons extra virgin olive oil
- 2 teaspoons fish sauce
- 2 large garlic minced, about 2 teaspoons, cloves
- 1/2 teaspoon black pepper omit for AIP, ground
- 1 teaspoon sesame oil optional, omit for AIP
For the Garnish
- 1 teaspoon sesame seeds optional, omit or AIP, toasted
Instructions
- In a large mixing bowl, add the steak and all the ingredients for the sauce. If using sesame oil, add it to the sauce. Stir to combine then set aside for about 20-30 minutes.
- Over high heat, boil 6 quarts of water. When the water has begun to boil, add the sweet potato starch noodles and cook for 5 minutes. Once they are finished cooking, rinse in cold water and set aside to drain.
- In a large skillet over high heat, add the steak. Stir fry until the steak is no longer pink, about 3-5 minutes. Remove the steak and set aside.
- Add the mushrooms and cook for about 3-5 minutes. Next add the carrots and onions then toss to coat and allow to cook for about 2 minutes. Then add the spinach and cooked noodles then toss again. Add the steak back in and give it a quick toss to make sure everything is coated with sauce.
- Serve hot, at room temperature, or slightly chilled. If using, garnish with toasted sesame seeds.
Cup of Yum
Notes
- Sesame oil and seeds are traditional in this dish. Due to allergies, I’ve left them out. If you would like to add them in you can add 1 teaspoon sesame oil to the sauce and garnish with 1 teaspoon toasted sesame seeds.
- I recommend this brand of fish sauce.
- If you can tolerate soy, then soy sauce is a good substitute for coconut aminos.
- I recommend this brand of Glass Noodles.
- This recipe cooks fast. It’s best to have all the ingredients prepared in advance.
- You can also find them at Asian grocery stores, specifically Korean ones like H Mart as these noodles are common in Korean food.
- Some people add red bell pepper for color, sweetness, and crunch. If you choose to add, you’ll need one red bell pepper that’s seeded and sliced the long way. Please keep in mind that peppers are a nightshade and in an AIP reintroduction.
- Some recipes call for dried shiitake mushrooms but we prefer fresh for this recipe.
Nutrition Information
Serving
1serving
Calories
626kcal
(31%)
Carbohydrates
89g
(30%)
Protein
27g
(54%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Cholesterol
68mg
(23%)
Sodium
687mg
(29%)
Potassium
819mg
(17%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
6997IU
(140%)
Vitamin C
16mg
(18%)
Calcium
108mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 626
% Daily Value*
| Serving | 1serving | |
| Calories | 626kcal | 31% |
| Carbohydrates | 89g | 30% |
| Protein | 27g | 54% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 687mg | 29% |
| Potassium | 819mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 6997IU | 140% |
| Vitamin C | 16mg | 18% |
| Calcium | 108mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.