Korean sweet potato noodles are just like rice noodles but made from sweet potato starch. They have the coolest consistency, paired with a rainbow of veggies and the creaminess of a herby green dressing it’s the perfect healthy meal that feels indulgent to quickly throw together when you’re craving takeout.
Serves two.
Ingredients: (preferably organic)
Green Goddess Dressing:
- 1 avocado
- ½ bunch cilantro, roughly chopped
- 1/2 cup basil
- ¼ cup mint
- ½ lemon, juiced
- ½ lime, juiced
- ¼ cup olive oil
- 1 tsp apple cider vinegar
- ½ cup water
- ½ tsp garlic powder
- pink salt to taste
Jap Chae:
- 1 pack Korean sweet potato noodles
- 1 cup shiitake
- 2 carrots, shredded
- ¼ purple cabbage, shredded
- 3 leaves lacinato kale, de-stemmend & chopped
- 1 tbsp avocado oil
- 1 inch fresh ginger, grated
- 2 cloves garlic, finely chopped
- 4 tbsp coconut aminos
- 1 tsp sesame oil
- sesame seeds, for garnish
- cilantro, for garnish
- lime, for garnish
- kimchi/kraut/pickled ginger, for garnish
Directions:
01. Start by making the green goddess dressing. Place all ingredients in a high speed blender and blend until smooth.
02. Cook the sweet potato noodles according to the instructions, rinse them with cold water (prevents stickiness), drain and set aside.
03. In a wok or large frying pan, heat the avocado oil, add the grated ginger and chopped garlic and sauté for a minute until fragrant. Add the mushrooms and cook for five minutes on medium to high heat until they start to be crispy.
04. Toast the sesame seeds in a pan on low heat. Be careful not to burn them, it goes fast! Set aside.
05. Add carrots, cabbage and kale to the mushrooms and sauté for three minutes until they begin to soften.
06. Toss the noodles with the veggies, add coconut aminos and sesame oil and stir to combine.
07. In a bowl, arrange the noodles and veggies and top with toasted sesame seeds, cilantro, pickled veggies, a wedge of lime and dressing. Bon appétit!
