This Paleo-friendly twist on traditional Korean japchae replaces traditional glass noodles with kelp noodles, resulting in a lighter and grain-free version packed with nutritious vegetables and Asian-inspired flavors.
Ingredients: 1 package kelp noodles, rinsed and drained. 2 tablespoons coconut aminos. 1 tablespoon toasted sesame oil. 1 teaspoon grated ginger. 2 cloves garlic, minced. 2 cups mixed vegetables such as bell peppers, carrots, mushrooms, and spinach, thinly sliced. 2 green onions, thinly sliced. 2 tablespoons coconut oil or avocado oil. Salt and pepper to taste. Toasted sesame seeds for garnish.
Instructions: In a small bowl, whisk together coconut aminos, toasted sesame oil, grated ginger, and minced garlic to make the sauce. Heat coconut oil or avocado oil in a large skillet over medium-high heat. Add sliced vegetables to the skillet and stir-fry for 3-4 minutes until slightly tender. Add kelp noodles and sauce to the skillet. Stir-fry for an additional 2-3 minutes until everything is well combined and heated through. Season with salt and pepper to taste. Remove from heat and garnish with sliced green onions and toasted sesame seeds before serving.
Prep Time: 15 minutes
Cook Time: 10 minutes
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