Gluten Free Paleo Sweet Potato Noodle Japchae

Total time1 hr 5 min

Prep time25 min

Cook time25 min

Gluten Free Paleo Sweet Potato Noodle Japchae

Spiralized sweet potato stands in for traditional glass noodles here, soaking up a glossy, savory-sweet sauce built from coconut aminos, toasted sesame oil, and a touch of honey. Thin-sliced sirloin gets a quick marinade and a hard sear so it stays juicy against the tender-crisp noodles, while julienned carrot, red bell pepper, and wilted spinach add color and crunch throughout. Fresh ginger and scallions bring brightness to every bite, and a light dusting of sesame seeds finishes things off with a little nutty crunch. The noodles themselves cook up with just enough chew to feel like the real deal, no vermicelli required. It's a satisfying, takeout-style stir-fry that fits neatly into a gluten free dinner rotation without sacrificing any of the flavor or texture you're after.

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Ingredients

4 servings

For the noodles

1 lb sweet potato noodles (spiralized from 2 medium sweet potatoes)
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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

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
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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