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January 24, 2018

Kelp Noodle Vegetable Japchae (Paleo, Vegan)

Home » Recipes » Courses/Meal » Mains » Kelp Noodle Vegetable Japchae (Paleo, Vegan)

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Vegetable Japchae is a healthy and easy kelp noodle dish made with a medley of mushrooms, spinach, squash in a savory-sweet sauce.

Kelp Noodle Vegetable Japchae in Bowls with Sauce

A big slurp-worthy bowl of noodles is decidedly comforting any time of the year, but even more so when the temperatures drop.  It’s what I make when I’m longing for something warm and soothing that’s not soup.

One of my favorites is a spin on a Korean stir-fry called Japchae.  Easy enough for a weeknight dinner, it’s both simple and satisfying.

Kelp Noodle Vegetable Japchae in Bowl with Chopsticks

While traditional Japchae is made with starchy glass noodles I’ve substituted in my beloved and quite frankly easier to find kelp noodles instead.  The neutral taste, along with their satisfyingly chewy texture makes them a perfect low-cal and low-carb addition to stir-fries or any number of noodle dishes.

The slick and skinny kelp noodles are first soaked to soften them, then tossed in a hot pan with mushrooms, spinach, scallions and kabocha squash, and doused in a simple savory-sweet sauce with a hint of garlic. Each bite of vegetable Japchae is salty and sweet, the vegetables tender and yielding while the noodles springy and stretchy with a bit of chewiness.

Kelp Noodle Vegetable Japchae in Bowls with Napkin

It’s an easy dish that doesn’t require much time at the stove which makes it a quick and reliable choice for weeknights.  A bit of chopping while the noodles soak and the squash and mushrooms roast and everything is ready to hit the pan.

You can take these noodles in a number of different directions depending on how you are feeling and what vegetables are in season.  I like to use kabocha squash but butternut would work as well.  Shiitakes add a wonderful flavor and texture but if you’re lucky enough to find enoki mushrooms, throw them in at the end as well.  Whatever combination you choose, it’s sure to be a welcome addition to the rotation.

Serves 2-4

Kelp Noodle Vegetable Japchae (Paleo, Vegan)

Sylvie Shirazi

Vegetable Japchae is a healthy and easy kelp noodle dish made with a medley of mushrooms, spinach, squash in a savory-sweet sauce.

20 minPrep Time

20 minCook Time

40 minTotal Time

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Ingredients

  • One 12 oz/340g package of kelp noodles
  • 2 Tablespoons/30ml lemon juice
  • 1 teaspoon fine sea salt
  • ½ a small kabocha squash, seeds removed and cut into 1-inch pieces
  • 2 Tablespoons/30ml coconut oil, in liquid state (divided use)
  • Pinch of sea salt
  • Pinch of freshly ground black pepper
  • 6oz/170g shiitake (stems removed) and cremini mushrooms, rinsed and sliced
  • 1 Tablespoon/15ml coconut aminos
  • 1 clove of garlic, finely grated
  • 5oz/142g baby spinach leaves
  • 2 green onions, chopped
  • For the sauce:
  • 2 Tablespoons/30ml coconut aminos
  • 1 Tablespoon/ 15ml coconut nectar
  • 2 teaspoons/5ml toasted sesame oil
  • 1 clove of garlic, finely grated

Instructions

  1. Preheat the oven to 425° F.
  2. Rinse kelp noodles and place in a large bowl. Fill bowl with enough filtered water to just cover the noodles and add the lemon juice and salt. Stir gently to combine and set aside for 15-20 minutes until noodles are soft.
  3. On a parchment lined baking sheet, toss the squash with ½ Tablespoon of the coconut oil and a pinch of salt and pepper. Arrange in a single layer and roast for 20 minutes until tender.
  4. On a separate parchment lined baking sheet, toss the sliced mushrooms with another 1 Tablespoon coconut oil, coconut aminos, grated garlic and another small pinch of salt and pepper. Arrange in a single layer and roast for 20 minutes until tender.
  5. Rinse softened noodles again and drain well.
  6. Heat the remaining ½ Tablespoon of coconut oil in a large skillet over medium heat. Add the scallions, and spinach and cook, stirring, until spinach is wilted, about 2 minutes. Add rinsed and drained noodles, along with sauce and roasted squash and mushrooms.
  7. Turn heat down and cook tossing noodles with sauce and vegetables for another 2 minutes until well combined and heated through.

Tags

Courses
Lunch
Main Course
korean
Cooking
Stir Frying
Diet
vegetarian
vegan
lacto vegetarian
ovo vegetarian
pescetarian
Paleo
pegan
Allergy
gluten free
dairy free
egg free
wheat free
seafood free
treenut free
mustard free

Nutrition

Calories

199 cal

Fat

19 g

Carbs

7 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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https://gourmandeinthekitchen.com/kelp-noodle-vegetable-japchae/
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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.

Filed Under: Courses/Meal, Diets, Gluten-Free, Grain-Free, Mains, Paleo, Recipes, Savory, Season, Vegan, Winter Tagged With: kelp, mushrooms, noodles, spinach, squash

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  1. Asha Shivakumar says

    January 26, 2018 at 6:25 am

    Such a stunner and simple meal to satisfy the noodle craving. Pretty!!
    Reply
  2. Kankana says

    January 25, 2018 at 11:07 am

    Are those similar to glass noodles? Looks delicious either way :)
    Reply
    • Sylvie says

      February 11, 2018 at 12:29 am

      Yes but the noodles are made with kelp instead of starch which makes them low carb and low cal!
      Reply

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