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.Print
AIP Sweet Potato Noodle Stir Fry (paleo, gluten-free)
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Mains
- 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
- 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.
Keywords: aip, paleo, sweet potato, sweet potato glass noodles, korean-inspired, stir fry, veggies, quick meals, one pot meal