GERD Friendly 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
- 1 tsp arrowroot starch
- ½ tsp black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (~1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 3 cups baby spinach
- 1 tsp fresh ginger, grated
For serving
- 1 tbsp sesame seeds (optional)
- 2 scallion greens, thinly sliced (optional)Ingredient note
Scallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
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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