Korean Sweet Potato Noodles Paleo Japchae
by Korean Sweet Potato Noodles Paleo Japchae AKA Paleo chicken japchae with korean glass noodles. Easy gluten-free Korean sweet potato noodles stir-fried with chicken and cabbage. Low carb noodle stir-fry the whole family will love !
Korean sweet potato noodles Paleo japchae
I’ve been meaning to share this Korean sweet potato noodles Paleo japchae for a while. I absolutely love Korean sweet potato noodles (aka Korean glass noodles). These Korean sweet potato noodles remind me of Chinese cellophane noodles but are thicker (think Cantonese style lo mein) yet with a lovely translucent and chewy texture.
From Paleo Chicken Cabbage Stir-Fry to Korean sweet potato noodles Paleo japchae
Have you noticed a new recipe trend on my blog ? I love making one dish and change it up become another. It saves grocery bills and time, and is a great way to makeover leftover meals and make them attractive again !
From Instant Pot Butter Chicken to Healthy Shakshuka using the common ingredient – butter chicken sauce. This Korean sweet potato noodles Paleo japchae recipe is made from my Chicken and Napa Cabbage Stir-Fry. I have to tell you it’s absolutely delicious !
Check Out How To Make Korean Sweet Potato Noodles Paleo Japchae & Subscribe to my YouTube Channel !
How to cook Korean Sweet Potato Noodles
- Bring a large pot of water to boil. Season the water with a few drizzles of olive oil and pinch of salt. Add the Korean Sweet Potato Noodles (AKA Japchae or Dangmyeon) and boil them for about 6-7 minutes or until the noodles turn translucent color with bouncy noodle texture but not mushy. Stir often.
- Drain and rinse them in cold water until cool to touch. Let the noodles sit in a colander to drain water for an additional 1 to 2 minutes. Dump the noodles into a large serving bowl. If the noodles are too long, use a scissor to cut them into 6-8 inches in length. Drizzle with more olive oil or toasted sesame oil, toss the noodles so they won’t stick to each other.
The best (and easiest) way to make my Korean sweet potato noodles Paleo japchae
Great question ! Here’s the plan I highly recommend that you start from making my Chinese Chicken and Cabbage Stir-Fry first. I intentionally made that recipe with generous serving quantity so you can save some for this Korean sweet potato noodles Paleo japchae dish. Leave a comment below and let me know what you think.
So my friends this Korean sweet potato noodles Paleo japchae is –
- Easy
- Healthy
- Super flavorful
- & Paleo, Gluten-Free
If you give this Korean Sweet Potato Noodles Paleo Japchae a try, let me know ! Leave a comment and rate the recipe. And don’t forget to take a picture and tag it #IHeartUmami on Instagram. I’d love to see what you come up with. XOXO !
Korean Sweet Potato Noodles Paleo Japchae
Video
Ingredients
- 250 gram 8.8 oz Korean Sweet Potato Noodles (AKA dangmyeon),
- 227 gram 8 oz. Broccolini, Broccoli, or Chinese Gai Lan (optional), halved
- 2.5 cups Chicken and Cabbage Stir-Fry, , see notes
- 2 to 4 tbsp chicken or vegetable broth
- Toasted white sesame seeds, toasted sesame oil (garnish, optional)
Stir-Fry Sauce: (please see notes section first!)
- 2 tbsp coconut aminos
- 2 tsp aged balsamic vinegar
- 1 tsp toasted sesame oil
Instructions
- Boil Korean sweet potato noodles and set them aside to drain (see notes section). If adding broccolini, hot water blanch them for a few minutes until they turn deep green color with crunchy texture and not mushy. Rinse in cold water and set aside to drain.
- In a large well-heated skillet, add 1 tbsp cooking oil, saute and reheat 2.5 cups chicken and cabbage stir-fry until they are back to room temperature. Add cooked noodles and blanched broccoli. If it feels dry to the skillet, add 1 to 2 tbsp broth a time to help stir-frying the noodles*. Taste test a small bite of the dish then decide if you want to add the “Stir-Fry Sauce”. Give the noodles, chicken, and vegetables a quick toss so the flavor is coated well over each ingredient.
- Serve hot, in room temperature, or slightly chilled. Garnish with toasted sesame seeds and 1-2 tsp toasted sesame oil (optional)
Notes
- Bring a large pot of water to boil. Season the water with a few drizzles of olive oil and pinch of salt. Add the Korean Sweet Potato Noodles (AKA Dangmyeon) and boil them for about 6-7 minutes or until the noodles turn translucent color with bouncy noodle texture but not mushy. Stir often.
- Drain and rinse them in cold water until cool to touch. Let the noodles sit in a colander to drain water for an additional 1 to 2 minutes. Dump the noodles into a large serving bowl. If the noodles are too long, use a scissor to cut them into 6-8 inches in length. Drizzle with more olive oil or toasted sesame oil, toss the noodles so they won’t stick to each other.
Nutrition
Love Chicken Recipes ? Check out my Paleo Chicken Katsu, Paleo Asian Chicken Cabbage Salad, Kung Pao Chicken, and Homemade Chicken Korma.
An absolute favorite recipe on regular rotation in our house! I’m trying to see how I can cut down some prep time – how long do you think that stir fry sauce would stay good in the fridge? I’m hoping to make a bigger batch 🙂
Thanks, Annie. I haven’t tried it yet but I’d say for the sauce maybe use it within 4 days for the freshest flavor?
Made this last night. Our first time cooking with these noodles. Your instructions were perfect and made it easy to follow. We love the flavors and will make this dish again and again.
So happy to hear. Thank you so much.
I’ve had the sweet potato noodles before but never had a recipe to use them with, until now! Love all the ingredients and how the recipe tastes. We used chicken thighs and it was just as good.
I have your cookbook and can’t wait to try more recipes.
Thank you so much, Amber!
This recipe is soooo yummy and filling! I discovered these noodles due to this recipe for the first time and I am hooked! I have probably made this dish 6-7 times now and it never fails me! This is a great flavorful dish!
Thank you, Radhika! You are amazing!
Hi! This recipe looks delicious!
If you don’t make the cabbage stir fry ahead of time do you just follow the recipe for it and then add it to this dish? Also, is there a substitute for the balsamic vinegar?
HI Mariela. Thank you so much. Yes the chicken stir-fry with napa cabbage and this chicken japchae recipe are connected. It’s a great way to make the chicken stir-fry and add the noodles the next day to extend the meal! Skip the aged balsamic vinegar if you don’t have it. :))
Wow! I have not seen the Japanese sweet potato noodles before! They really do look like the glass noodles. It is so difficult to find noodles that don’t get mushy. I need to try these!
Absolutely love Korean sweet potato noodles. Lovely texture and perfect for stir-fry or soup !
Wow – this is incredible! Really love your creativity.
This japchae is so good! One of my fav korean dishes!
I think I need to try those sweet potato noodles. Love your recipes!!
Ooo I can’t wait to try those noodles! Thank you for the amazon brand rec! What a great option for those that need gluten/grain free!
Love japchae! I used to eat it all the time growing up. Your version looks so delicious!
drool!! since I am making the OTHER dish, this will be a must too! Would Shitake noodles work in a pinch?
That’s awesome so happy to hear, Tessa ! I recommend following the cooking instruction for the type of noodle that you choose to use and combine the Chicken cabbage with the noodle together. Korean sweet potato noodles have thicker and more chewy texture. They are great for stir-fry or noodle soup because they won’t turn mushy easily. Watch the texture of the noodle that you use. Let me know how it goes !
I’ve never had this kind of noodles before, I can’t wait to try some. This meal looks amazing with that chicken cabbage stir-fry!
Thanks, Emily. I absolutely love Korean Sweet Potato Noodles. They are thicker than Chinese Cellophane noodles and have a more chewy texture. They also grab the sauce well so perfect for stir-fry !