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Korean Noodles (Japchae)

Simply delicious. This easy Korean noodle recipe is naturally gluten free. The noodles are made from sweet potato starch making them Organic Pharmer approved. Next we substitute the typical soy sauce in the recipe for coconut liquid aminos. You might be noticing a trend with the recipes we are posting, but like most that came before, this recipe you are able to add in any vegetables you may have on hand, making it versatile. 

Our goal is to make your low inflammatory eating easy. It can be daunting removing gluten, dairy, corn, soy & egg and having to completely change the way you cook. So follow along try out some of these recipes and most importantly enjoy!

This recipe is great for:

🌜An anti-inflammatory lifestyle

🌪When you are missing take out and want something similar 

☄️The next day, trust me, even cold it’s delicious!

A naturally gluten free, plant based, organic recipe that we edited to be soy free, corn free, egg free and inflammatory oil free. A simple and delicious recipe that is low inflammatory, immune boosting and gut health approved.

 

What you’ll need...

1 pkg Sweet Potato Noodles (3.5oz)
2 tbs toasted sesame oil
2 tbs Liquid Coconut Aminos
1/4 tsp honey
1/4 vidalia onion sliced
1/2 zucchini sliced in strips 1/2" x 3"
1/2 cup shredded carrots
1/2 red pepper sliced thin
2 scallions/green onions cut into 2" pieces
3 oz shiitake mushrooms, sliced
1 cup of fresh baby spinach leaves or chopped baby bok choy 

A naturally gluten free, plant based, organic recipe that we edited to be soy free, corn free, egg free and inflammatory oil free. A simple and delicious recipe that is low inflammatory, immune boosting and gut health approved.

How to make it

💥Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating. 

💥Heat wok or large non-stick saute pan on medium high with a small neutral oil (we recommend Avocado oil).  Saute onions until translucent. Add carrots, red peppers and mushrooms, saute for 5 minutes. Add 1 tbs Coconut liquid aminos,  zucchini slices and saute for another 5 minutes. Toss in noodles and spinach. Sprinkle remaining sesame oil and coconut liquid aminos, add scallions and  toss until spinach is wilted. 

💥We recommend adding in red chili and garlic sauce to taste, if you are able to. Serve hot. 

💥If you can have soy you can add tofu or any other veggies you desire

A naturally gluten free, plant based, organic recipe that we edited to be soy free, corn free, egg free and inflammatory oil free. A simple and delicious recipe that is low inflammatory, immune boosting and gut health approved.
And there you have it! Easy and delicious, Gluten & Soy Free Korean Noodles (Japchae). Click here for our other recipes.

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