Fructose Free Paleo Sweet Potato Noodle Japchae
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Learn more →Ingredients
4 servings
For the noodles
- 1 lb sweet potato noodles (spiralized from 2 medium sweet potatoes)
- 1 tbsp avocado oil
- ¼ tsp salt
For the sauce
- ⅓ cup coconut aminos
- 1 tbsp toasted sesame oil
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp arrowroot starch
- ½ tsp black pepper
For the beef
- ¾ lb beef sirloin or flank steak, thinly sliced against the grain
- 1 tbsp coconut aminos
- 1 tsp toasted sesame oil
For the stir-fry
- 2 tbsp avocado oil, divided
- 4 scallions, white and green parts separated, thinly sliced
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 3 cups baby spinach
- 1 tsp fresh ginger, grated
For serving
- 1 tbsp sesame seeds (optional)
- 2 scallion greens, thinly sliced (optional)
Instructions
- 1
In a medium bowl, whisk together the 1/3 cup coconut aminos, 1 tbsp sesame oil, honey, arrowroot starch, and black pepper until the starch is fully dissolved. Set aside.
- 2
In a separate bowl, toss the sliced beef with 1 tbsp coconut aminos and 1 tsp sesame oil. Let marinate at room temperature for 15 minutes.
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