Korean Noodles (Japchae)

Japchae is a traditional Korean stir-fry with veggies and chewy sweet potato noodles (my favourite part). The traditional recipe calls for soy sauce, sugar and sesame oil. As this is the paleo version I ditched the sugar and soy sauce and replaced it with lime juice and coconut aminos. I know, a bit unconventional but still very tasty 😉 plus I decided to add turkey breast. Feel free to use any meat you fancy or keep it totally vegetarian, whatever you’re in the mood for.

It’s usually served as a side dish but I’m making it the main star of the dinner. It’s easy, quick and super satisfying.

I love the Korean sweet potato noodles, they turn transparent when cooked, are springy, light and really fun to eat! You should be able to find them in any Asian supermarket (I buy mine in the Korean shop). If they are hard to come by you can use glass noodles made from mung bean starch or other type of gluten free noodles. Bare in mind that they’re going to have a slightly different texture.

You can easily adjust the spiciness of this dish. Omit the chili pepper altogether if you want it mild or go for the cayenne or even bird’s eye chili if you’re super adventurous and like it hot. Check out this interactive easy guide that will help you to determine the heat level of your chili pepper. I’m using a cayenne pepper for this recipe.

Give it a go! It’s so colourful & versatile 🙂


Makes: 4 portions

Prep time: 15 minutes

Cooking time: 10 minutes


What you need,

  1. 200g of Korean sweet potato noodles
  2. Big bowl of baby spinach (100g)
  3. 3 cloves of garlic
  4. 5 asparagus stalks
  5. 1/2 a red bell pepper
  6. 7 dried shiitake mushrooms
  7. 1 medium onion
  8. 1 red chili pepper
  9. 350g of stir fry turkey breast
  10. 1 tsp of sesame oil
  11. 2 tbsp of coconut oil
  12. 1 tbsp of fish sauce


  1. 1 tsp of sesame oil
  2. 3 tbsp of coconut aminos
  3. 1 tbsp of olive oil
  4. juice of 1 lime

What to do,

  1. Soak the shiitake mushrooms in warm water for about 15 minutes, covered. Drain, remove the stems and slice into thin strips. Put aside.
  2. Cook the noodles in the boiling water for about 7 minutes, drain and toss with 1 tsp of sesame oil, put aside.
  3. Crush the garlic, chop the onion and red chili pepper.
  4. Pour 2 tbsp of coconut oil onto the wok, fry the garlic, onion and chili for about 2 minutes.
  5. Chop the asparagus into bite size pieces, chuck it into the wok and fry for about 2 minutes.
  6. Add 1 tbsp of fish sauce and turkey breast to the wok, stir fry for another 2 minutes, season with pepper.
  7. Add shiitake mushrooms, thinly sliced red bell pepper and spinach, fry till the turkey breast is cooked and spinach has wilted (you can cover the wok with a lid so that it cooks faster if you wish).
  8. Prepare the sauce by combining 3 tbsp of coconut aminos, 1 tbsp of olive oil, 1 tsp of sesame oil and juice of 1 lime.
  9. Mix the stir-fry with the noodles, pour the sauce and mix everything together again.

Enjoy your yummy dinner 😛



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