Japchae is a Korean dish made from sweet potato noodles stir fried with various vegetables and beef. Sweet potato noodles are made from sweet potato starch and water and can be found at most Asian markets and are also available online. A traditional version would usually include soy sauce and sugar, but I substituted coconut aminos and a little raw honey for this paleo friendly version.
I like to throw in as many seasonal vegetables as possible to give this dish a lot of flavor. I used white mushrooms because that was all that was available at the time, but you can also use shitake and/or oyster mushrooms as well.
If you are trying to avoid starches but want to create a similar dish, you can use 4-5 large zucchini and a spiral vegetable slicer or a julienne slicer to make zucchini noodles instead of using the sweet potato noodles. Place the zucchini noodles in a colander in the sink, toss them with a few dashes of sea salt, and allow the moisture to drain for about 20 minutes. Then wring them out gently with a few paper towels to remove the last of the moisture. Skip the boiling of the noodles and add the zucchini noodles to the pan at the beginning of Step 5 instead. Enjoy!
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