Jump to Recipe·Print Recipe

This post contains affiliate links.

This traditional Korean Noodle Stir Fry, Japchae is made with sweet potato noodles and is naturally grain-free! It’s paleo, soy-free, gluten-free, and AIP compliant.

Japchae Stir Fry

What is Japchae?

Japchae is a classic Korean dish that can be described as a glass noodle stir-fry. It’s made with a protein like steak, vegetables like shiitake mushrooms and spinach, and glass noodles, or sweet potato noodles.

What’s so great about this dish is that it’s easy to make, it’s vegetable dense, and it’s naturally gluten-free if you use a soy sauce alternative!

The Ingredients for Japchae

  • Ribeye Steak. You can also use pre-cut stir fry beef, NY strip, or sirloin steak.
  • Sweet potato noodles. These are also known as glass noodles.
  • Onion, carrot, shiitake mushrooms and spinach

How to make Japchae

  1. Cook the steak: Use a sharp butcher knife, slice the steak again the grain into “1 slice, removing any gristle. Add the steak to a bowl and top with coconut aminos and apple cider vinegar. Allow marinating for 10-15 minutes. Using a large skillet, heat the avocado oil over medium heat. Cook the steak slices for 2-3 minutes on each side, and repeat until all of the steak is cooked. Set aside.
  2. Prepare the sweet potato noodles: Bring a large pot of water to boil, and cooking the noodles as directed on the package. Drain the noodles and toss with 1 tbsp of avocado oil to prevent from sticking.
  3. Prepare the vegetables: Using the same pan used for the steak return to medium heat and saute the onion until slightly softened and translucent. Add the carrots and mushrooms and cook for 4-5 minutes or until softened.
  4. Assemble: Whisk together the coconut aminos, fish sauce, coconut sugar, and apple cider vinegar and pour it into the pan along with the spinach, cooked noodles, and steak slices. Stir for 2-3 minutes to allow the flavors to combine and the spinach to wilt. Serve topped with green onion.

Japchae in bowl

What Noodles to Use For Japchae

Japchae is made with glass noodles or sweet potato starch noodles. Seriously, no using a noodle alternative for this dish… you can use the real thing! I buy sweet potato starch noodles online, or you can buy them in many stores.

Can you use another variety of noodles?

You could if you wanted, but it wouldn’t really be japchae without these noodles! I highly recommend going for the real deal.

Can you make japchae with chicken or shrimp?

Though it’s not as traditional as beef, you can also use sliced chicken or shrimp if you don’t eat beef.

Can you make this recipe ahead of time? How do you store it and reheat it?

You can store this recipe in the fridge for 2-3 days. Simply reheat it in a pan with a bit of oil when you’re ready to serve it.

 

Japache in large pan

You’ll also love…

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Japchae | Korean Noodle Stir Fry

★★★★★

5 from 6 reviews
  • Author: Michelle
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
Print Recipe

Description

This traditional Korean Noodle Stir Fry, Japchae is made with sweet potato noodles and is naturally grain-free! It’s paleo, soy-free, gluten-free, and AIP compliant.

Ingredients

Units Scale

For the steak

  • 1 1/2 lb ribeye steak
  • 1 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • 2 tbsp coconut aminos
  • 1 tsp apple cider vinegar
  • 2 tbsp avocado oil

For the stir fry

  • 7 oz sweet potato noodles
  • 1 tbsp avocado oil
  • 1 onion, sliced
  • 1 carrot, julienned
  • 2 cups shiitake mushroms, sliced
  • 1/4 cup coconut aminos
  • 1 tbsp fish sauce
  • 1 tsp coconut sugar
  • 1 tsp apple cider vinegar
  • 1/4 tsp salt
  • 3 cups spinach
  • 2 tbsp green onion, chopped

Instructions

  1. Pat the steak dry and season on both sides. Using a sharp butcher knife, slice the steak again the grain into “1 slices, removing any gristle.
  2. Add the steak to a bowl and top with coconut aminos and apple cider vinegar. Allow to marinate for 10-15 minutes.
  3. Using a large skillet, heat the avocado oil over medium heat. Cook the steak slices for 2-3 minutes on each side, and repeat until all of the steak is cooked. Set aside.
  4. Prepare the sweet potato noodles by bringing a large pot of water to boil, and cooking the noodles as directed on the package. Drain the noodles and toss with 1 tbsp of avocado oil to prevent from sticking.
  5. Using the same pan used for the steak (adding more oil if needed) return to medium heat and saute the onion until lightly softened and translucent.
  6. Add the carrots and mushrooms and cook for 4-5 minutes or until softened.
  7. Whisk together the coconut aminos, fish sauce, coconut sugar, salt and apple cider vinegar and pour it into the pan along with the spinach, cooked noodles, and steak slices. Stir for 2-3 minutes to allow the flavors to combine and the spinach to wilt.
  8. Serve topped with green onion.

Notes

All nutritional information are estimations and will vary. Nutritional information does not include optional ingredients.

  • Prep Time: 15
  • Cook Time: 25
  • Category: Main Dish
  • Method: Stir Fry
  • Cuisine: Korean

Nutrition

  • Serving Size: 1 serving
  • Calories: 309
  • Fat: 16.6g
  • Carbohydrates: 13.7g
  • Fiber: 2.6g
  • Protein: 27.4g