Johnna’s Japchae, a new twist on a Korean favorite
AuthorJohnna
Ingredients
2large sweet potatoes, sliced with a spiral slicer
2t. toasted sesame oil
¼cupGluten-free soy sauce(Tamari), Braggs Aminos or Coconut Aminos
1T. Toasted sesame oil
1T. Maple syrup
1yellow onion, thinly sliced
2t. toasted sesame oil
4oz. sliced baby bella mushrooms
3carrots, sliced into matchsticks
1red pepper, thinly sliced
6to 8 stems of kale, remove from stems and chop kale
2T. Sesame seeds
1bunch green onions, finely chopped
Instructions
In a small bowl, combine soy sauce, sesame oil and maple syrup. Set aside.
In a large deep skillet, toss sweet potato noodles with sesame oil and cook over medium-low heat. Constantly toss, cooking to warm and slightly soften.
Once soft, toss with the soy sauce, sesame oil and maple syrup mixture.
In another pan, stirfry onion with 2 t. sesame oil. Once transparent, add mushrooms, carrots, red pepper and kale. Toss often, greens will relax and reduce a bit in size.
Once vegetables have heated through (cook as you would for stirfry, to heat but not make mushy), plate noodles on serving plates and top with vegetables. Sprinkle with sesame seeds and green onions.