Korean Sweet Potato Noodles Paleo Japchae Stir-Fry with Chicken and Cabbage Recipe No soy, gluten, wheat and dairy.
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5 from 8 votes

Korean Sweet Potato Noodles Paleo Japchae

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 ! 
Course Main Dish
Cuisine Asian, Korean
Keyword Korean Sweet Potato Noodles Paleo Japchae
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 215kcal
Author ChihYu

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!)

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.
    How To Cook Korean Sweet Potato Noodles Glass Noodles
  • 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.
    Korean Sweet Potato Noodles Paleo Japchae with Chicken
  • Serve hot, in room temperature, or slightly chilled. Garnish with toasted sesame seeds and 1-2 tsp toasted sesame oil (optional)
    Korean Sweet Potato Noodles Paleo Japchae Stir-Fry with Chicken and Cabbage Recipe No soy, gluten, wheat and dairy.

Video

Notes

How to cook Korean Sweet Potato Noodles:
  1. 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.
  2. 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.
 
*Broth: I use the extra broth from the Chicken Cabbage Stir-Fry Recipe for this dish.
 
*Stir-Fry Sauce: Only add the sauce if you prefer a stronger savory flavor. Follow the recipe instructions.
 
*Best way to make this dish: To save time, I recommend that you make the Chicken Cabbage Stir-Fry dish first. Save some extra and use it for this Korean Sweet Potato Paleo Japchae dish.

Nutrition

Calories: 215kcal | Carbohydrates: 48g | Protein: 8g | Fat: 1g | Cholesterol: 15mg | Sodium: 250mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1000IU | Vitamin C: 59.2mg | Calcium: 75mg | Iron: 0.7mg