Description
Discover our step-by-step guide to delicious crystal noodles gluten free. This easy-to-bake recipe delivers the best flavor for your dietary needs.
Ingredients
- 8 oz (225g) Sweet Potato Starch Noodles (Japchae noodles)
- 2 tbsp Gluten-Free Soy Sauce or Tamari
- 1 tbsp Brown Sugar or Maple Syrup
- 1 tsp Rice Vinegar
- 1 tbsp Toasted Sesame Oil
- 1 tbsp Neutral Cooking Oil (Avocado, Grapeseed)
- 2 cloves Garlic, minced
- 1-inch Ginger, minced
- 1 large Carrot, julienned
- 1 Red Bell Pepper, sliced
- 1 cup Spinach, roughly chopped
- 4 oz (115g) Mushrooms, sliced (Shiitake or Cremini)
- Optional: 4 oz (115g) cooked protein (chicken, shrimp, tofu)
- Optional Garnish: Toasted sesame seeds, chopped green onions
Instructions
- 1. Prepare Noodles & Vegetables: Soak sweet potato noodles in warm water for 20-30 minutes until pliable. While soaking, julienne carrots, slice bell pepper, chop spinach, slice mushrooms, mince garlic and ginger. Whisk together tamari/GF soy sauce, brown sugar/maple syrup, and rice vinegar for the sauce.
- 2. Cook Noodles: Drain soaked noodles. Bring a pot of lightly salted water to a boil. Cook noodles for 5-7 minutes until tender-chewy and translucent. Drain immediately and rinse with cold water to prevent sticking. You can snip them if too long.
- 3. Sauté Aromatics & Vegetables: Heat 1 tbsp neutral cooking oil in a large wok or skillet over medium-high heat. Add minced garlic and ginger; stir-fry for 30 seconds until fragrant. Add carrots and bell pepper; stir-fry for 2-3 minutes until slightly tender-crisp. Add mushrooms and spinach; cook for another minute until just wilted. If using, add cooked protein now.
- 4. Combine & Finish: Add the cooked and drained noodles to the pan with the vegetables. Pour in the prepared sauce. Toss everything together vigorously for 1-2 minutes until noodles are evenly coated and heated through. Remove from heat, drizzle with toasted sesame oil, and garnish with sesame seeds or green onions. Serve hot.
- Prep Time: 25 mins
- Cook Time: 15 mins