This Korean-inspired AIP Sweet Potato Noodle Stir Fry is an easy one-pot meal. It draws from the classic Korean dish, Japchae and is paleo, gluten-free and so delicious.
Japchae is a popular Korean glass noodle stir fry dish, that translates as “mixed vegetables.” Typically, Japchae recipes include nightshades and other non-AIP ingredients. This AIP Sweet Potato Noodle Stir fry is inspired by Japchae. It retains the characteristic sweet potato noodles combined with AIP-elimination stage compliant vegetables and ground beef. A marinade of coconut aminos, AIP-compliant fish sauce, and balsamic vinegar complements the dish.
If you’re looking for delicious and authentic paleo Korean food, check out Jean Choi’s recipes at What Great Grandma Ate. Jean has a fantastic recipe for Japchae in her cookbook and so many other mouthwatering recipes on her blog!
While this dish has a few components, besides the boiling of the noodles, it’s all made in one-pot. Who doesn’t love a one-pot meal? It’s a great meal prep option if you prep the veggies and make the marinade so that it can come together quickly when you need it to.
Here are the main ingredients for this dish:
- sweet potato glass noodles – Korean glass noodles are made from sweet potato starch and are naturally gluten-free!
- coconut aminos, fish sauce, balsamic vinegar and olive oil – these ingredients create a flavorful AIP marinade
- ground beef – the main protein of the meal
- mixed veggies – I used carrots, mushrooms and broccoli but these are totally customizable.
- cilantro – for garnishing the stir fry
Sweet Potato Noodle Stir fry FAQs
Can I make this recipe coconut free?
The coconut aminos adds a nice sweetness to this dish. If you want to omit it, I suggest increasing the amounts of fish sauce and balsamic vinegar to balance the flavor.
How do I store this dish?
Leftovers keep well in a sealed container in the fridge for 3-4 days. I recommend reheating before serving and don’t forget the garnish of fresh cilantro and some more coconut aminos if necessary.
Can I use different veggies?
Yes, this dish is easily customizable. You can use a variety of other AIP-approved vegetables like cabbage, spinach and collard greens.
Can I substitute the ground beef?
Yes, thinly sliced beef or chopped flank steak works well and is more true to the original dish. You could also try ground pork!
Looking for more quick, one-pot AIP meals? You might enjoy:
- Chicken Noodle Stir Fry
- Sautéed Veggies with Pears & Chives
- Sheet Pan Beef and Broccoli with Mushrooms
- Thai Basil Beef
- Ginger-Garlic Pork Noodle Soup
If you try this Korean-inspired AIP Sweet Potato Noodle Stir Fry, I would appreciate it if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.
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AIP Sweet Potato Noodle Stir Fry (paleo, gluten-free)
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Korean-inspired AIP Sweet Potato Noodle Stir Fry is an easy one-pot meal that draws from the classic Korean dish, Japchae. It is paleo, gluten-free and so delicious.
Ingredients
- 3 TBSP coconut aminos
- 3 TBSP AIP compliant fish sauce
- 2 tsp balsamic vinegar
- 2 TBSP olive oil (divided)
- 3 cloves garlic, sliced
- 1 small yellow onion, sliced
- 1 lb ground beef
- 3/4 tsp sea salt
- 2 carrots, grated or julienned
- 2 cups broccoli florets
- 2 cups mushrooms, sliced (shiitake or button)
- chopped cilantro to garnish
- 6oz sweet potato glass noodles
Instructions
- Boil sweet potato glass noodles according to packaged instructions. Once cooked, run under cold water and set aside.
- To a small bowl add coconut aminos, AIP-compliant fish sauce, balsamic vinegar and 1 TBSP olive oil and whisk to combine.
- Heat a large stockpot over medium heat. Once hot, add remaining 1 TBSP olive oil, onions and garlic, and sauté 2-3 minutes until onions begin to turn translucent.
- Add ground beef and sea salt to the skillet, and allow to cook over medium heat.
- Once browned, use a slotted spoon to remove beef from pot (leaving juices and fat in the pot) and add in carrots, broccoli florets and mushrooms, stirring between each addition. Cook veggies for 4-5 minutes so that they soften, but maintain a bite to them.
- Return beef to the pot, followed by the glass noodles.
- Turn heat to low heat and pour prepared sauce over the entire dish, stirring to coat everything evenly.
- Adjust salt as necessary and top with chopped cilantro.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Mains
Made this today – doubled it and everybody loved it!
this is delicious. I made with leftover roast beef sliced thin.
This is my favorite, go-to japchae recipe. So easy and delicious, and easy to add extra veggies to if so desired. I like to use ground turkey instead of ground beef. Once I made it without salt on accident and it still turned out delicious and flavorful!
Such a delicious and fool proof recipe! I swapped the broccoli for a mix of celery, red cabbage, and extra mushrooms. This makes four generous portions. My non-AIP boyfriend loved it too. At the end of cooking I did add in a little extra coconut aminos and fish sauce. I squeeze a lime over when I served. Will definitely make this one again!
SO YUMMY! I made this recipe vegan by replacing beef with extra veggies (mushrooms, asparagus, carrots, broccoli). I made a vegan “fish” sauce with nori, dried shiitake, coconut aminos, water, sea salt all simmered together for 20 minutes, strained/sqeezed and placed in a condiment jar in the fridge. I simmered a large batch of the stir “fry” sauce ingredients in a pan with added pickled ginger and then strained into another jar. I drizzled the completed sauce over boiled glass noodles and the roasted veggies (not stir-fried to keep lower fat). I portioned it all out into small bowls with lids in the fridge for our work-week lunches to grab on-the-go. My husband LOVED it. Thanks, Nicole!
Love this recipe!! I started on the AIP diet in Feb and this has been my go to noodle fix!! Thank you, Nicole!! I recently discovered Kelp noodles, which are AIP compliant as well, and make for a great low carb option. I use Sea Tangle Kelp Noodles, and follow the lemon juice + baking soda method to soften them first, rinse them out and then add to the mix as in step 6 – no cooking needed! Have you tried Kelp noodles? I definitely recommend them!
Another amazing recipe! A new fave in my home!!:):)
New to AIP and got the sweet potato noodles without a real plan. Tonight I searched the net for ideas and came upon your recipe. I used shrimp instead of beef and added ginger. My veggies were mushrooms, carrots, broccoli, and spinach. It was so delicious! I regret not making the whole bag of noodles with the full lb of shrimp but I can have it another day. Thank you for helping to make AIP tasty.!
Thank you, Nicole! I have been struggling with the workflow involved in making lunches for my partner’s teaching days that they can eat cold and this recipe is so far their favorite. We enjoyed it warm the first night with ground turkey, broccolini, shiitake mushrooms and cabbage (since we had run out of carrots). I added a bit of fresh cabbage to mix for my partner’s lunch box and it was a hit! I plan to try this recipe again this week and to add a bit of seaweed in the mix! Appreciative of every single HMD recipe and truly cherish each one : )
Another winner! So easy and delicious, and the whole dish came together quickly.- perfect for a weeknight. I added a bit of honey to the meat as it was browning, and I was delighted to discover that the noodles are even better after a little time (say, just enough to put the kids to bed) to mingle with the veggies and lovely sauce. Thanks so much!
I’m used to eating AIP, but not so for my husband. He is polite and tells me a meal is good, but eats smaller portions than normal. Some AIP recipes are lacking in flavor. Not so for this Korean inspired Sweet Potato Noodle Stir Fry! He loved it the first day, and still raved the second day. It’s a great meal, and has enough veggies to make me a fan.
I substituted cassava noodles as I was out of sweet potato noodles. They didn’t hold up and broke into small pieces, but the dish was still delicious.
Great recipe.
Can you freeze leftovers?
I’m not sure how these noodles freeze as I haven’t tried myself. My recommendation would be to freeze the meat and veggies and make the noodles fresh to add in when ready to serve.
Can I make this with ground chicken instead?
Sure!
Pre-AIP we enjoyed japchae and being able to enjoy this flavor profile again was wonderful. I was concerned there was too much sauce but the noodles soaked it all up and the leftovers were packed with flavor. I can see this being made regularly for lunches throughout the week. A great way to use up vegetables. Also added a little fresh ginger to brighten it up. Another winner!!
Love the idea to add some ginger!
My family loved this recipe. I ground pork tenderloin instead of beef. I didn’t have fish sauce so I substituted GF teriyaki. Added ramps, green onions and cole slaw mix. Bought the noodles on Amazon. Will definitely make again!
Thanks so much for leaving a review, Carla. Glad you all enjoyed!
Even better as leftovers ! I made this last night for dinner. At the time I thought I might make less sauce next time around as the flavours were strong(for me) . Overnight the sauces had time to mellow a little and soak into the noodles…. and the coriander was perfect on top today. Will definitely make again Thank you ?
This was so good and so easy to make! I made it with purple sweet potato noodles, broccoli, crinkle cut carrot slices, and shiitake mushroom, and unfortunately I didn’t have any cilantro which I’m sure would have made this even better. I would definitely make this again. Thanks!