sweet potato noodles

Grab a big bowl of Japchae Korean glass noodles with tofu! Each bite is packed with healthy vegetables and plant protein for a delicious gluten free meal.

Japchae (Korean Glass Noodles) with Tofu

soy sauce (low sodium, or tamari)

honey

firm tofu (diced, (7 ounces))

sweet potato starch noodles (Assi brand)

spinach (fresh)

vegetable oil

yellow onion (thinly sliced)

garlic (minced)

shiitake mushrooms (stems removed and thinly sliced)

carrots (shredded)

scallion

sesame oil

sesame seeds

In a medium-sized bowl whisk together soy sauce and honey. Add tofu, gently stir to coat and allow to marinate while you prepare other ingredients.

Bring a large pot of water to boil, enough to fit the noodles. Cook the noodles for 5 minutes. Do not discard water. You will use it to blanch the spinach.

Use tongs to transfer the noodles to a colander and rinse under cool running water.

Cut the noodles into 6-inch long pieces with kitcen shears. Set aside.

Blanch spinach in the same pot of water that you cooked the noodles, about 1 minute until wilted. Drain and rinse under cold running water.

Form spinach into a ball and squeeze out any excess water. Use a knife to cut the spinach ball in half. Set aside.

Heat a large saute pan over medium-high heat. Add 1 tablespoon of oil and allow it to heat up. Add onion, garlic, mushrooms, and carrots, saute for 2 minutes.

Add scallion and saute 1 minute.

Add tofu and cook 1 minute to warm, do not discard the sauce.

Turn heat to low and add noodles, spinach, sesame oil, and sauce. Gently stir to combine until noodles are coated. Serve topped with sesame seeds.

Simple one-pan Japchae (Korean Glass Noodles) that is as delicious as the full version. Vegan and gluten free.

Korean Glass Noodles (Japchae) - One Pan Recipe

Shitake mushrooms ((3/4 cup fresh shitake mushrooms, sliced))

carrots (, julienned)

onion

green onions –

g dried wood ear mushrooms ((Mogi Beoseot 목이버섯)

Tbsp vegetable oil

tsp rice wine

tsp garlic (, chopped)

tsp sugar

½ tsp sesame oil

black pepper

Tbsp dark soy sauce ((jin ganjang 진간장))

Tbsp rice wine

Tbsp sesame oil

Tbsp sesame seeds

Tbsp Shitake mushroom water mushrooms

Soak Korean glass noodles (Dangmyeon or Vermicelli) and any dried mushrooms in room temp water for 2- 3 hours. You can also soak both mushrooms and glass noodles overnight.

Clean and cut other vegetables: julienne carrots, onions and cut green onions into similar lengths as carrots and onions. Split lengthwise in half if the white part of green onion is thicker than a pencil.

When mushrooms are fully reconstituted, rinse and clean the mushrooms. When cleaning wood ear mushrooms, make sure the bottom part are free of dirt and white matter by rubbing all of it off with your fingers.

Drain and squeeze any excess water from shitake mushrooms. DO NOT DISCARD all of the mushroom water. Save 2 Tbs of mushroom water for later. Do not squeeze the mushrooms too much, just one gentle squeeze with your hands is good enough. Just enough so that mushrooms are not dripping water.

Cut shitake mushrooms into thin slices. Cut wood ear mushrooms into bite size pieces (size of quarters).

Marinate Shitake mushroom slices with soy sauce, rice wine, garlic, sugar, sesame oil and black pepper.

Make sauce for Japchae by mixing everything in a bowl except water. Set aside.

Drain glass noodles and set aside.

Heat 2 Tbs of vegetable oil on medium high heat in a wok or deep stir-fry pan and stir-fry chopped green onions (about 2 Tbs) for 30 seconds or until cooked but not browned.

Add marinated Shitake mushrooms to pan and stir-fry for 30 seconds or so.

Add carrots, onions and wood ear mushrooms and stir-fry for about  2 minutes. Season lightly with salt (1/8 tsp) and pepper (1/8 tsp). Vegetables should not be fully cooked.

Add glass noodles (dangmyeon) to pan. Stir-fry noodles and vegetables together to coat the noodles with oil for about 1 minute. Some noodles will start to become more transparent and thicker after 1 minute.

Add 2 Tbs Shitake mushroom water and stir-fry until noodles are fully cooked (transparent) but still al dente. Probably about 30 seconds to 1 minute.

Add Japchae sauce to pan and stir-fry for another 2 minutes or so until the sauce is fully absorbed. Quickly taste noodles along with vegetables. Adjust seasoning to taste.

When noodles and vegetables are all cooked, turn off heat.

Immediately, add green onions to pan and toss. Green onions will get perfectly cooked in the residual heat.

Sprinkle sesame seeds and another drizzle of sesame oil before serving.

Sweet potato noodles salad is a combination of spiralized sweet potato noodles, cabbage, lentils, sautéed onions and Swiss chard. It's topped off with fresh herbs, toasted pine nuts and a zesty Dijon vinaigrette.

Sweet Potato Noodles Salad with Cabbage and Lentils

green lentils

water

bay leaf

kombu seaweed (approx 4 inches long)

potato

olive oil

Swiss chard (sliced)

red cabbage

pine nuts (toasted)

parsley

Dijon Vinaigrette

Add the lentils to a fine mesh sieve. Examine and remove any bad ones and rinse under the faucet.

Place the lentils in a small pot along with the water, bay leaf and kombu. The water should cover the lentils by about 2 inches. Bring the lentils to a boil, then immediately reduce the heat to low, cover the pot and cook for 20 minutes. The water should be a very gentle simmer with very few bubbles.

After the lentils have cooked for about 5 minutes, add the olive oil and onion to a very large pan and heat on medium. Sauté the onions for 2-3 minutes or until translucent. You can sauté them until they've fully caramelized as well.

Add the sliced Swiss chard to the pan and sauté for a minute. Then add the spiralized sweet potato and sauté for 3 minutes, using tongs to turn them. Lastly, add the sliced red cabbage to the pan and cook for one more minute, while tossing and stirring. Then transfer the salad to a large serving bowl.

At this point, the lentils should be nearly done. Drain and rinse them and add to the salad.

Top the salad with the toasted pine nuts, fresh herbs and Dijon vinaigrette. Toss everything together and serve warm.

You can enjoy this meatless, gluten-free, and flavorful Vegan Japchae in less than 30 minutes! This popular and super healthy Korean glass noodle stir-fry is made with an abundance of fresh veggies, plant proteins, and chewy sweet potato glass noodles! It doesn’t matter if you serve it warm or cold - its classic umami flavors will always shine through!

Vegan Japchae

oz sweet potato glass noodles (Dangmyeon)

8.8 oz mushrooms (I use brown button mushrooms but any will do!)

onion (chopped)

garlic

carrot

red bell pepper

zucchini

scallion (roughly chopped)

5.3 oz baby spinach

tbsp oil (for frying)

tamari sauce (or soy sauce)

tbsp coconut syrup (or other sweeteners to taste)

sesame oil (or peanut oil)

scallions

coriander

limes

Bring a large pot of water to a boil. Add the sweet potato noodles and cook for 5 minutes, or according to the package instructions.

Then drain and rinse the noodles under cold running water to stop the cooking process. Transfer to a bowl and cut them with scissors a few times to be shorter. Drizzle with a bit of sesame oil and toss to coat (this will prevent them from sticking together).

In a small bowl, stir together all the ingredients for the sauce (tamari sauce, coconut syrup, and sesame oil). Set aside.

Heat 1-2 tbsp of oil in a large pan over high heat. Add the mushrooms and cook for about 2-3 minutes (without stirring) until they are golden-brown on one side. Then flip them over, reduce the heat a little bit and fry for 2 more minutes. Add a bit of the sauce and stir until the mushrooms are evenly coated. Remove from the pan and set aside.

In the same pan (or a wok) heat another tbsp of oil. Add the onions and cook for 1-2 minutes, until translucent. Add zucchini, carrots, bell peppers, and cook for 3-4 minutes until the vegetables are tender but still yielding a crunch.

Lastly, stir in the garlic and spinach and set aside until the spinach has wilted. Transfer the veggies to the bowl of noodles (or transfer the noodles into the pan of veggies to serve it warm as a stir-fry). Add the remaining sauce and toss well.

Serve cold as a salad or warm as a stir-fry and garnish with sesame seeds scallions, coriander, and lime wedges on the side. Enjoy!

*Note: Be sure to watch the recipe video + step-by-step photos in the blog post above.

Jap Chae is a savory, full-flavored stir fry consisting of potato starch glass noodles. It's naturally healthy and gluten free. A combination of veggies and tender beef makes this a standout dish. Bring it to your next party and watch it vanish.

Jap Chae (Korean Stir Fry Noodles - GF)

oz beef (filet mignon

garlic (minced, divided)

sugar (divided)

TB tamari sauce (divided)

TB Asian toasted sesame oil

onion (thinly sliced)

carrots

mushrooms

oz white mushrooms (thinly sliced)

oz baby spinach leaves (bagged/prewashed is easiest)

oz sweet potato starch noodles

green onion

table salt and black pepper

TB toasted sesame seeds

Combine

In a bowl, combine beef with half of the minced garlic, 1 tsp sugar, 2 tsp soy sauce, 1 tsp sesame oil, and 1/4 tsp ground black pepper. Stir to combine, cover, and chill in fridge.

Cook

In a large nonstick pan, add 2 TB olive oil over medium heat. Once oil is hot, add onion, carrots, shitake mushrooms, and a pinch of salt (1/8 tsp.) Cover and stir over medium heat about 3 minutes or until onion is translucent. Add white mushrooms and pinch of salt. Stir for 2 minutes or until mushrooms just turn soft. Add spinach and stir jut until wilted. Transfer mixture to a very large bowl, cover, and keep warm.

Boil

Bring a large pot of salted water to boil.

Cook Beef

Meanwhile, in the same nonstick pan (now empty,) add 1 TB olive oil, beef, and green onions over medium heat. Stir until beef is no longer pink. Add beef mixture to the large bowl of veggies and cover.

Cook Noodles

Place noodles into the large pot of boiling water, stirring often, 7-8 minutes or just until noodles are soft and chewy. Drain, rinse briefly with cold water, draining well. Using kitchen shears, make a few cuts through the noodles so they aren't as long. Place noodles back in empty pot. Add 3 tsp sugar, 2 tsp soy sauce, and 4 tsp sesame oil. Toss well to combine.

Mix together the noodles and the beef/veggie mixture (either in large bowl or large pot.) Add remaining garlic, sugar, soy sauce, and sesame oil. Add salt/pepper to taste. Toss well by hand. Sprinkle on toasted sesame seeds and serve warm or at room temp.

https://content.jwplatform.com/videos/rufrjbdb.mp4

COL - Japchae (Korean Noodles)- Rectangle.mp4

You'll love this delicious and gluten free meal of Sweet Potato Noodles with Peanut Sauce! Use almond butter to make it paleo. So flavorful and fun!

Sweet Potato Noodles with Peanut Sauce

Sauce

coconut oil, melted

peanut butter

soy sauce

nub ginger (about 1 teaspoon)

agave nectar

Noodles

sweet potato, spiralized, blade C

coconut oil

salt

chickpeas, drained and washed

scallions, chopped

mint, chopped

peanuts (optional)

In a food processor or blender, place the coconut oil, peanut butter, soy sauce, garlic cloves, ginger nub, and agave. Process 30 seconds to 1 minute. Use a rubber spatula to scrape down the sides and process again for another 30 seconds or until smooth.

Place your spiralized sweet potato in a pan with coconut oil over medium-high heat. Cook for about 2 minutes, using tongs to toss the sweet potatoes in the oil.

Add the water to the pan and continue to toss for 3-5 minutes. Noodles will be softened, but still retain their crunch.

Place the sweet potato noodles in a large bowl with the chickpeas, scallions, and mint (reserving some for garnish).

Pour the peanut sauce on the noodles and use your tongs to toss everything together.

OMG. I feel like I’m eating the most decadent meal. I made this recipe exactly as it was written and am totally blown away! It’s completely divine and I plan to make this a lot more frequently! Thank you for always making recipes that are incredibly flavorful every single time!

Creamy Spinach and Sweet Potato Noodles with Cashew Sauce - easy to make, adaptable, gluten free, vegan. Divine and delicious!

Creamy Spinach Sweet Potato Noodles with Cashew Sauce

cashews

water (more for soaking)

sweet potatoes, spiralized

baby spinach

basil

salt and pepper

Cover the cashews with water in a bowl and soak for 2 hours or so.

Drain and rinse thoroughly. Place in a food processor or blender (I got better texture with the blender) and add the 3/4 cup water, salt, and garlic. Puree until very smooth.

Heat the oil in a large skillet over high heat. Add the sweet potatoes; toss in the pan for 6-7 minutes with tongs until tender-crisp. Remove from heat and toss in the spinach &#8211; it should wilt pretty quickly.

Add half of the herbs and half of the sauce to the pan and toss to combine. Add water if the mixture is too sticky. Season generously with salt and pepper, drizzle with olive oil, and top with the remaining fresh herbs.

Can you advice any spiralizer? here i didn't find it =(

This is absolutely delicious...I make it at least once a month!  Thank you!

https://content.jwplatform.com/videos/FDrvpLMb.mp4

Creamy Spinach and Sweet Potato Noodles with Cashew Sauce – easy to make, adaptable, gluten free, vegan. Divine and delicious!

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