Paleo Sweet Potato Noodle Japchae

Total time1 hr 5 min

Prep time25 min

Cook time25 min

4.9

(27)

Japchae is one of those dishes that feels celebratory and deeply satisfying, with its glossy, savory-sweet noodles tangled up with tender beef and colorful vegetables. The traditional version relies on glass noodles made from sweet potato starch, but this take spiralizes whole sweet potatoes instead, keeping things grain-free and whole-food from start to finish. Coconut aminos stand in for soy sauce and bring that same umami depth without any legumes or additives to worry about, while a touch of honey and toasted sesame oil round out the sauce beautifully. Arrowroot starch thickens the glaze just enough to make it cling to every strand of noodle, which is the kind of detail that takes this from weeknight dinner to something you'd genuinely want to serve guests. The beef marinates quickly, sears fast over high heat, and comes out tender and flavorful alongside julienned carrot, red bell pepper, wilted spinach, and fresh ginger. Everything comes together in one skillet, which means less cleanup and more time actually enjoying the meal. It serves four and is the kind of recipe that earns a permanent spot in your rotation.

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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

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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