September 7, 2019
Warm Kelp Noodle Salad with Vegetables (Jap-Chae)
This is a delicious and vegetarian Korean noodle dish. It is sweet and savory. The kelp noodles here match the traditional sweet potato noodles almost identically. Serve this as a light vegetarian main or as a side to beef bulgogi or other protein of choice.
Servings: 6
Calories: 218kcal
Ingredients
Vegetables:
- 1 1/2 cup baby spinach use arugula if you would like to reduce oxalate exposure
- 1 cup red bell pepper julienned
- 1 cup shiitake mushrooms stems removed, julienned
- 1 cup yellow onion julienned
- 1 cup carrot julienned
- Pine nuts for garnish optional
- 3 tbsp avocado oil divided
- salt
Noodles and Sauce:
- 2, 7 oz packages angel hair miracle noodle
- 6 tbsp gluten-free soy sauce or coconut aminos
- 3 tbsp granulated monk fruit
- 2 tbsp Sesame oil
- 1 tbsp sesame seeds roasted and crushed
- 1/4 tsp black pepper ground
- 2 tbsp garlic minced
Instructions
- Add baby spinach to a large bowl. Heat 1 tablespoon of avocado oil in a pan over medium-high heat. When the oil is hot, stir fry the onion and red pepper together with a pinch of salt until the onion becomes translucent, about 8-10 minutes. Remove from heat and add to spinach.
- Heat another tablespoon of avocado oil in the same pan over medium-high heat and stir fry shiitake mushrooms with a pinch of salt until just beginning to caramelize, about 10 minutes. Remove pan from heat and add mushrooms to the bowl of vegetables.
- Heat a final tablespoon of avocado oil in the same pan used for the mushrooms over medium-high heat. Stir fry carrots with a pinch of salt until soft but still tender crisp, about 5 minutes. Remove pan from heat and add carrots to other cooked vegetables.
- Drain the noodles into a large strainer and rinse with warm water for several minutes. Drain well.
- In the empty pan used for cooking vegetables, add noodles and cook over medium high heat, stirring with tongs until moisture has evaporated and the noodles are hot, about 5 minutes. Then add garlic and cook until fragrant, another two minutes, stirring frequently. Add all remaining sauce ingredients and cook, stirring often until the liquid is absorbed, another 5 minutes.
- Add cooked noodles to the bowl of vegetables and mix well. Season with salt and sprinkle with pine nuts on top.
Nutrition Facts
Warm Kelp Noodle Salad with Vegetables (Jap-Chae)
Amount per Serving
Calories
218
% Daily Value*
Fat
17
g
26
%
Saturated Fat
2
g
13
%
Sodium
1032
mg
45
%
Potassium
405
mg
12
%
Carbohydrates
13
g
4
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
6
g
12
%
Vitamin A
5045
IU
101
%
Vitamin C
38
mg
46
%
Calcium
45
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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