Stir-fried sweet potato glass noodles and vegetables are tossed in a light, slightly sweet and savory sauce in this great recipe. This recipe can be served immediately or stored in the fridge as leftovers for an easy meal the next day. This recipe is oil-free and soy-free, unlike most Japchae recipes.
Mushrooms help reduce fungus, bacteria, and viruses in the intestinal tract, allowing for cleaner nutrients and cleaner blood to arrive in the liver.
Zucchini have a mild liver-purging effect, allowing the liver to squeeze out poisonous troublemakers safely.
Carrots are a quick liver refueling source of glucose that’s attached to minerals and vitamins.
Cook the sweet potato noodles to package instructions. Drain and rinse under cold water. Place back in the cooking pot and use scissors to cut the noodles 4-5 times so that they are shorter in length.
While the noodles are cooking, place a large skillet on medium-high heat and add the onion and shiitake mushrooms. Cook for 5-8 minutes, stirring occasionally, until the onions and shiitakes are soft and browned. Add a bit of water if needed to prevent sticking.
Add the garlic, carrot, zucchini and spring onion to the pan. Continue cooking for 3-4 minutes, until the carrot and zucchini are soft. Stir in the noodles, maple syrup, coconut aminos (if using), lime juice, and sea salt (if using) to taste. Toss until evenly mixed.
Serve hot or cold, garnished with sesame seeds (if using).
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Categories: Fat Free, Grain Free, Lunch, Dinner, Main Dishes, Bowls, International, Asian, Kid Friendly
This item posted: 13-Aug-2022
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