Description
Ingredients
Units
Scale
- 14 oz Sweet Potato Noodles
- 3 cups Spinach (loosely chopped)
- 2 cloves Garlic
- 1 ea Small Onion (thinly sliced)
- 1 ea Red Bell Pepper (chopped)
- 1/4 cup Purple Cabbage (thinly sliced)
- 1/4 cup White Cabbage (thinly sliced)
- 3 cups Cauliflower Rice
- 8 oz Shiitake Mushrooms, fresh (sliced)
- 3 cups Carrots (thinly sliced)
- 3–6 tbsp Avocado Oil
Optional Toppings
- Grilled Sirloin
- Egg
- Toasted Sesame Seeds
- Siracha
Sauce
- 3–4 tbsp Sesame Oil
- 3–4 tbsp Gluten Free Soy Sauce
- 1/4 tsp Tumeric
- 3 tbsp Maple Syrup
- 2–3 tbsp Nut Butter (optional)
- 1–2 tbsp Garlic (minced)
- 1 tbsp Nutritional Yeast (optional)
- Salt & Pepper to taste
Instructions
- Chop: all vegetables or use a food processor to thinly slice all veggies.
- Sauté: place onions, bell peppers and garlic in a pan and sauté until onions aretranslucent.
- Vegetables: in a medium size pot add the white and purple cabbage. Once the cabbages aretender about 3-4 minutes add the rest of the vegetables (except carrots andspinach) and cook another 1-2 minutes.
- Sauce: mix all ingredients together and set aside.
- Sweet Potato noodles: In a large pot, bring water to boil. Place your noodlesin the pot and take a spoon to push all the noodle under water. Cook exactly 6minutes. Drain noodles in a colander and run under cool water to stop thenoodles from continuing to cook. Place back into your large pot and add thesauce. With kitchen scissors cut the noodles so they are manageable to eat.
- Combine:Add the vegetable to your noodles and stir. Add the carrots and spinach andstir until spinach is lightly wilted.
- Top with any of the optional topping you desire and enjoy!
Equipment
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Notes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner/Lunch
- Method: Stovetop
- Cuisine: DF, GF, paleo
Keywords: Japchae, Chap chae, noodles, korean noodles