Best way to transition out of the holidays? Healthy comfort food 😍 Made a huge pot of japchae today for friends and family. This recipe was inspired by the one at Maangchi.com, with just a few tweaks to make it #PlantParadox compliant. The noodles are made of sweet potatoes starch! Time for everyone to get back on the wagon!!! Also, my pre-order of @drstevengundry new book just shipped! So excited to try out new recipes!
2 garlic cloves, minced
1 Tbsp plus 2 tsp monkfruit sugar
2 Tbsp plus 1 tsp coconut aminos
2 Tbsp sesame oil
1 Tbsp sesame seeds
6 ounces spinach, washed and drained
4 ounces of sweet potato starch noodles (I ordered mine off Amazon!)
2 to 3 green onions, cut crosswise into 2 inch long pieces
1 medium onion, sliced thinly
1 package shiitake mushrooms
3/4 cup shredded carrot
1/2 tsp black pepper plus more to taste
salt to taste
1/4 cup avocado oil
1. Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds to 1 minute, then take it out with a slotted spoon or strainer. Let the water keep boiling to cook the noodles.
2. Rinse the spinach in cold water to stop it from cooking. Squeeze it with your hands to remove any excess water.
3. Cut it a few times and put it into a large mixing bowl. Mix with 1 tsp coconut aminos and 1 tsp sesame oil.
4. Put the noodles into the boiling water, cover and cook for 1 minute. Stir them with a wooden spoon so they don’t stick together. Cover and keep cooking for another 7 minutes, until the noodles are soft and chewy.
5. Strain and cut them a few times with kitchen scissors. Put the noodles into the large bowl next to the spinach. Add 2 tsp sesame oil, 1 tsp coconut aminos, and 1 tsp monkfruit. Mix well by hand or a wooden spoon. This process will season the noodles and also keep the noodles from sticking to each other.
6. Heat up a skillet over medium high heat. Add 2 tsp avocado oil with the onion, the green onion, and a pinch of salt. Stir-fry about 3-5 minutes until the onion looks a little translucent. Transfer to the noodle bowl.
7. Heat up the skillet again and add 2 tsp avocado oil. Add the shiitake mushrooms and a pinch of salt. Stir-fry for 5 minutes or more until cooked to your liking (I like mine a with a little pan sear on them). Transfer to the noodle bowl.
8. Heat up the skillet and add 1 tsp avocado oil. Add the carrot and stir-fry for 2 minutes. Transfer to the noodle bowl.
9. Add 1 minced garlic clove, 1 Tbsp coconut aminos, 1 Tbsp monkfruit, ½ tsp ground black pepper, and 2 tsp of sesame oil to the mixing bowl full of ingredients. Mix all together by hand.
10. Add the 1 Tbsp sesame seeds. Mix it and transfer it to a large plate and serve.