Korean Sweet Potato Glass Noodles (Jap Chae)

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My friend Julie was at a local Vietnamese shop recently and she picked me up some sweet potato glass noodles.

The only ingredient is sweet potato starch. I’d never used them before so I googled for recipes and decided on this one from Steamy Kitchen. I changed a few things (oil, sweetener, adding some protein) and was happy with how it turned out. It seems like I end up cooking the same things over and over, so it was nice to make something different for a change.

You could totally use whatever vegetables you have on hand and use any type of protein you like.

Ingredients

• 1 package of sweet potato glass noodles (3.5 oz/100 grams)
• 2 carrots, cut into match stick size
• 1/2 onion, sliced thin
• 5 medium size button mushrooms, sliced thin
• 2 green onions (spring onion) cut into inch long pieces
• 250 grams (around 4-5 cups) fresh baby spinach
• 1 1/2 Tablespoons oil (I used coconut oil)
• 2 cloves of garlic, finely chopped
• 2 Tablespoons coconut aminos or gluten free tamari sauce
• 1 teaspoon honey
• 1 Tablespoon sesame seeds
• 2 chicken breasts, cooked and diced
  

  You could use whatever variety of veggies you like

Instructions

1. To prepare the noodles, bring a pot of water to the boil and add in the noodles. Cook for 3-5 minutes (I cooked mine for 4) and drain immediately and rinse with cold water. Add a drizzle of oil and mix. Set aside.
2. Melt the coconut oil (or oil of your choice) in a large skillet or wok (I used a large cast iron wok).
3. When the oil is nice and hot, toss in the carrots and sliced onion. Cook about a minute.
4. Now add in the mushrooms, green onion pieces and garlic and cook for another minute.
5. Then add the coconut aminos/tamari sauce, honey and spinach. Cook until spinach wilts.
6. Add in the noodles and the sesame seeds and toss until well mixed.
7. Either stir the diced cooked chicken in or serve it on top of the noodle and veggie dish.
   

   Quick and easy dinner

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