Jap Chae is a simple Korean stir fry noodle dish that has been forever on my list of recipes to make. Originally it uses vermicelli or sweet potato noodles, soy sauce and sugar. The soy sauce can easily be swapped with coconut aminos but it took me a while to find a good substitute for the noodles because I wanted to find something similar in texture to vermicelli. I’ve seen a lot of posts about the Kelp Noodles by Sea Tangle which is made with a sea vegetable called kelp and is 100% Paleo compliant. This to me was a winner!
Jap Chae (Stir Fry Noodles)
- 2 bunch spinach
- 3 tbsp sesame oil
- 1 tbsp oil of your choice
- 6 cloves garlic minced
- 1 large onion sliced
- 1 lb flank steak cut into 1" cubes
- 1 cup broth beef or chicken
- 1 pack shiitake mushrooms sliced
- 4 eggs scrambled and sliced
- 2 cups carrots shredded
- 6 tbsp coconut aminos
- 2 tsp fish sauce
- 2 packs kelp noodles rinsed and drained
- 4 stalks green onions chopped
- 2 tbsp sesame seeds
Blanch spinach in boiling water for 30-45 seconds and immediately drain and cool. Squeeze out excess water and mix in 1 tsp of sesame oil, set aside.
In a large wok or skillet over medium-high heat, add oil, garlic, onions and flank steak. Saute for 2-3 minutes until the meat browns a little bit.
Add broth, mushrooms, sliced eggs, carrots, coconut aminos and fish sauce.
Once the broth is simmering, add the kelp noodles and stir everything so that the sauce coats the noodles.
Cover and simmer until noodles absorb the sauce.
Remove from heat and add the spinach, green onions, the remaining sesame oil and sesame seeds.
Place into bowls and serve!