Korean Sweet Potato Glass Noodles (Jap Chae) w/chicken
You could totally use whatever vegetables you have on hand and use any type of protein you like.
Ingredients
- 1 package of sweet potato glass noodles (3.5 oz/100 grams)
- 2 carrots, cut into match stick size
- 1/2 onion, sliced thin
- 5 medium size button mushrooms, sliced thin
- 2 green onions (spring onion) cut into inch long pieces
- 250 grams (around 4-5 cups) fresh baby spinach
- 1 1/2 Tablespoons oil (I used coconut oil)
- 2 cloves of garlic, finely chopped
- 2 Tablespoons coconut aminos or gluten free tamari sauce
- 1 teaspoon honey
- 1 Tablespoon sesame seeds
- 2 chicken breasts, cooked and diced
Instructions
- To prepare the noodles, bring a pot of water to the boil and add in the noodles. Cook for 3-5 minutes (I cooked mine for 4) and drain immediately and rinse with cold water. Add a drizzle of oil and mix. Set aside.
- Melt the coconut oil (or oil of your choice) in a large skillet or wok (I used a large cast iron wok).
- When the oil is nice and hot, toss in the carrots and sliced onion. Cook about a minute.
- Now add in the mushrooms, green onion pieces and garlic and cook for another minute.
- Then add the coconut aminos/tamari sauce, honey and spinach. Cook until spinach wilts.
- Add in the noodles and the sesame seeds and toss until well mixed.
- Either stir the diced cooked chicken in or serve it on top of the noodle and veggie dish.
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