sweet potato noodle

Quick &amp; easy Instant pot recipe for Japchae, i.e. vegan&amp; gluten free Korean glass noodles vegetable stir-fry. Prep over theweekend and cook in 15 minutes during weekdays.  

Japchae - Vegan &Amp; Gf Korean Glass Noodles

Ounces

Tbs Avocado Oil

Low Sodium Tamari (for Gluten Free Option use Soya Sauce)

Tbs Sesame Seed Oil

Korean Fermented Chili Paste Concentrate

tbsp Brown Sugar (substitute

tbs Rice Vinegar (for extra tang, (I skipped it))

tbsp Sesame seeds (add in the sauce

oz Ginger (Thumb size knob, finely julienned)

oz Red onions (1 cup sliced, 1 medium or ½ large size onion)

oz Cremini Mushrooms (1 cup sliced around 10 pieces)

oz Carrots (1 cup thick julienned, 2 medium size or 1 large)

oz Green Bell Pepper (1 cup thick julienned, 1 medium size)

oz Red Bell Pepper (1 cup thick julienned, 1 medium size)

oz Broccoli (1 cup,

oz Baby Spinach (2 cups heaped, 2 handful)

tbsp Sesame Seed Oil

Korean Chile Flakes

Sesame seeds

Japchae - Vegan &amp; GF Korean Glass Noodles

Sweet Potato starch noodle come in long u-shaped noodles. Cut them into small strands using a kitchen scissor to fit inside the inner pot of instant Pot.

Chop all the colorful vegetable into finger size sticks and keep them aside. Once, all the veggies are prepped, this dish comes together really fast.

Squeeze all the water out from the tofu, cubed and keep it aside.

Mix all the sauce ingredients in a small bowl, whisk them all together and keep it side.

Combine the sesame oil and chili flakes for topping and keep it aside.

Prep work Instructions

Switch on the Instant Pot on Sauté mode on normal heat. Add 2 tbs of avocado oil.

When it starts displaying hot add julienned ginger and sliced onions.

Sauté onions for few minutes until become soft and translucent.

Now add sliced mushrooms and continue to sauté for few minutes.

After 5 minutes switch off the sauté mode, add 1.5 cup of water and half quantity of the prepared sauce.

Transfer all the noodles into crisscross pattern in the inner pot.

Place the Instant pot lid on and cook for 1 minute on low pressure. Let the pressure release naturally.

Once, pressure is released open the lid and add chopped bok choy stalks, carrots, peppers, broccoli, tofu and the remaining sauce.

Put the lid back and again cook for 1minute low pressure.

To avoid over cooking of vegetables and losing their texture, quick release the pressure once cooking time is over.

Take the lid off and carefully fold in the spinach and bok choy greens. Cover the pot back and allow the greens to wilt using the steam.

Remove the pan, transfer to a bowl and topped it with sesame seeds and sesame seeds and chili flakes oil.

Cooking Instructions

https://embed.mediavine.com/videos/e8ugppglbwer5wgvfas6

Quick & easy Instant pot recipe for Japchae, i.e. vegan & gluten free Korean glass noodles vegetable stir-fry. Prep over the weekend and cook in 15 minutes during weekdays.

Japchae - Vegan & GF Korean Glass Noodles

Coconut Chicken Sweet Potato Noodle Soup with creamy coconut flavor and fun spiralized sweet potato noodles! A delicious, global twist on your favorite chicken noodle soup made into a healthy paleo version.

Coconut Chicken Sweet Potato Noodle Soup

coconut oil

garlic,

ginger

green onions, diced

basil

lemongrass, tender white inner bulb only, finely minced

turmeric (or 1 teaspoon ground turmeric)

red cayenne pepper

can full fat coconut milk

chicken broth

chicken thighs

salt, plus more to taste

sweet potatoes, spiralized

red bell pepper, chopped

To garnish: Cilantro, hot sauce and fresh lime juice

Heat oil in a large pot over medium-high heat. Once oil is hot, add in garlic, ginger, green onion, basil and lemongrass. Saute for about 5 minute until the onions begin to turn translucent and slightly golden.&nbsp;

Next add in turmeric, cayenne pepper, and salt, and stir for 30 seconds to release flavors.

Add in coconut milk, chicken broth and chicken thighs. Stir well to combine. Bring soup to a boil. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom.&nbsp;

Reduce heat to medium low and simmer uncovered for 20-30 minutes or until chicken is fully cooked.

Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks.&nbsp;

Add chicken back to pot then stir in sweet potato noodles and bell pepper. Simmer for a few more minutes.&nbsp;

Taste and adjust seasoning as needed. Serves 4. Garnish with cilantro, extra green onion, hot sauce and a squeeze of fresh lime juice.

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The most viewed sweet potato noodle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine