Power Health Keys to Success #7

Dr. Gates and Dr. Rutherford discuss recipes.  Please enjoy and send us your feedback!

Recipe of the Week

Japchae (Korean Stir-Fried Sweet Potato Noodles)

Japchae (Korean Stir-Fried Sweet Potato Noodles)

  • 8 ounces dried Korean sweet potato noodles (can buy online here or at most Asian markets)
  • 4 teaspoons toasted sesame oil
  • 1/4 cup coconut aminos
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon vegetable oil
  • 1 medium carrot, peeled and cut into 1-1/2-inch matchsticks
  • 1/2 medium yellow onion, thinly sliced
  • 3/4 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 4 ounces fresh shiitake mushrooms, stems trimmed and thinly sliced
  • 2 medium garlic cloves, finely chopped
  • 4 ounces baby spinach
  • 1 medium scallion, thinly sliced (white and light green parts only)
  • 1 1/2 teaspoons toasted sesame seeds



  1. Bring a large saucepan of heavily salted water to a boil over high heat. Add the noodles, stir to separate them, and boil until cooked through, about 5 minutes. Drain in a colander and rinse under cold water until cool. Using scissors, cut the noodles into 6- to 8-inch lengths. With the noodles still in the colander, drizzle with 2 teaspoons of the sesame oil and toss to coat; set aside.
  2. Mix the aminos and sugar together in a small bowl until the sugar has dissolved; set aside.
  3. Heat the oil in a large frying pan over medium heat until shimmering. Add the carrots, onion, measured salt, and measured pepper. Cook, stirring occasionally, until the onion has softened, about 8 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are tender, about 3 minutes.
  4. Increase the heat to medium high. Add the spinach and, using tongs, toss to combine. Let cook until slightly wilted, about 1 minute. Add the reserved noodles and sauce mixture and toss until heated through, about 2 to 3 minutes. Remove the pan from the heat, add the remaining 2 teaspoons toasted sesame oil, and toss to combine. Taste and season with salt and pepper as needed. Transfer to a serving platter and sprinkle with the scallion and sesame seeds. Serve immediately or at room temperature.

Recipe courtesy of chow.com



  2. The autoimmune paleo cookbook, website and Facebook page are good and Pinterest has a ton of AIP recipes that are amazing too!

  3. Agreed Elizabeth. They are great resources.

Leave a Comment

Your email address will not be published. Required fields are marked *