It is amazing how many new foods you come across when you are on a restricted diet.! Starting on a grain free diet 10 months ago, I was a little apprehensive on how long I would be able to stick to it. But believe me, I have come across so many new grain free options that staying on the diet is not only possible but is also exciting and compelling!
I had come across ‘Korean sweet potato noodles’ a couple years ago at a potluck at work. It was absolutely delicious and I had learnt from the Korean co-worker who had made them that these were made from dried sweet potato noodles and that they were gluten free and grain free. At that time, even though I wasn’t looking for a grain free option, this dish had come across as incredibly novel and tasty and I had made a note to visit the Korean grocers sometime soon so I could pick these noodles.! She told me this dish was called as ‘Jap Chae’
Unfortunately I never got a chance to go to the Korean grocery store and I forgot all about these noodles. Until I went to a local Korean ‘Pick and Mix’ restaurant. I love their Bibimbap with vegetables and chicken or beef. My entire family loves this place now and we get take outs from here regularly 🙂
A few months ago, a fellow Paleo blogger posted a sweet potato noodle dish on instagram. I asked her where she got her noodles from and imagine my happiness when she told me she got it from ‘Amazon’ 🙂 How incredibly wonderful I thought and this time I did not waste any time ordering a pack for myself!
I now regularly make these noodles adding a ton of vegetables along with chicken or shrimp or beef. These noodles have so much flavor that the whole dish turns out be incredibly flavorful even without much spices or condiments. I only use a little bit of chilli peppers, fresh ginger and garlic and coconut aminos (soy sauce). Yum O! Thank Goodness for sweet potato noodles – staying grain free is not only easy but also delicious 🙂
- ½ of a pack of dried sweet potato noodles (about 6 oz) - I use Assi brand
- 2 -3 pieces of chicken thighs (about ¾ lbs)
- 6-8 whole black peppercorns, crushed
- 1 inch by 1 inch of fresh ginger, chopped
- 2 cloves of garlic
- ½ tsp sea salt
- 1 cup water
- 2 tbsp coconut oil (or olive oil)
- 2 cups cauliflower florets
- 1 cup zucchini cubes
- 1 cup spinach leaves
- 2 large cloves of garlic
- 1 tbsp red chilli flakes (or cayenne pepper powder)
- 2 tbsp coconut aminos (or gluten free soy sauce or tamari sauce)
- In a large cooking pot , fill upto about ¾ th with water and bring to a boil. Add the noodles into the pot and heat for about 5 minutes until the noodles our soft. Drain the noodles using a colander and wash it further with cold water and strain again. Keep these noodles aside.
- In a medium size cooking pot, add the chicken pieces along with the ginger, garlic, black pepper and sea salt. Add the water and cook for about 15 mins on medium heat until the chicken is well cooked. Let cool and then shred the chicken into small pieces. Strain the chicken stock and reserve.
- In a large wok style pan, add the oil. When hot add the vegetables and the garlic. Stir fry for about 1 minute. Then add the red chili flakes (or powder) and coconut aminos (or soy/tamari) and cover and cook for about 3-4 mins until the veggies are all cooked.
- Now add the chicken pieces and the noodles to the wok and also add the reserved chicken stock. Stir to mix everything well. Check for seasoning and add salt or pepper as needed. Serve warm or cold!