Japchae Korean Style Sweet Potato Noodles

Japchea or Chapchae (pron. Chap Chea) is a delicious clear noodle dish that is as popular in Korea as Pad Thai is in Thailand (and America). You can use steak instead of ground beef, use ground pork or make it veg and it still tastes great due to the fact that the noodles are like clear glassy sponges which absorb all the flavors you give them. The noodles are made from sweet potato starch making them gluten free if you use the recipe’s suggested tamari instead of the traditional soy sauce.

NOTE: Sweet potato noodles are not low-carb so for a diabetic friendly version uses the Japanese shirataki noodles instead

PRINT Japchea Korean Sweet Potato Noodle Recipe from MS Word


Japchae Korean Style Sweet Potato Noodles

Yield: 4 generous servings

8 oz. lean grass fed ground beef
10 oz. sweet potato starch noodles
4 oz. shitake mushrooms sliced thin (stems removed)
4 oz. green onions, julienne
4 oz. spinach
4 oz. red pepper, julienne
1 small carrot, julienne
½ English cucumber, julienne
2 tablespoons dark brown sugar
1 ½ tablespoons gluten free tamari sauce
1 tablespoon sesame oil
1 teaspoon black pepper
4-5 cloves garlic chopped
1 tablespoon sesame seeds
Salt to taste

Boil noodles till clear and tender, rinse with cold water and set aside. In a wok, stir fry beef, garlic, mushrooms add tamari, sugar, pepper and sesame oil, add carrots, onions, cucumber, spinach and noodles. Stir fry another 1-2 minutes bringing the bottom ingredients through the noodles.
Portion and top with sesame seeds. Serve.

NOTE: Sweet potato noodles are not low-carb so for a diabetic friendly version uses the Japanese shirataki noodles instead

© 2013 Aron David Bradley

Chanterelles w/ Shrimp

A good friend of mine gifted me some local wild Chanterelle mushrooms and this was the impetus to create this dish. Chanterelles are regarded world wide as one of the finest mushrooms around and are so versatile as long as you don’t bury their delicate flavor. My creation is subtle yet showcases the mushrooms and shrimp with the peppers adding texture and sweetness. Please don’t use farm raised shrimp with this dish or you’ll receive a dose of industrialized bad food karma. Gluten-free, diabetic friendly. PRINT Chanterelles with Shrimp Recipe from MS Word


Chanterelles with Shrimp

Yield: 3 servings

6 oz. wild caught peeled and deveined shrimp
4 oz. chanterelle mushrooms
Half each of 1 green, red and yellow bell peppers cut into strips
1 carrot thinly sliced on a bias
2 oz. butter
2 tablespoons cornstarch
2 tablespoons citrus or lemon vodka
1 teaspoon sea salt
1 teaspoon granulated garlic or 2 teaspoons of fresh chopped
4 sprigs of fresh savory chopped

Clean chanterelles and cut into bite sized pieces. Combine prawns and cornstarch. Prep remaining vegetables and savory. Heat a wok or sauté pan with butter. Add shrimp and sauté till nearly done then add remaining ingredients and sauté for 1 minute. Portion and serve.
Wine pairing: Great with a chardonnay or dry Riesling.

© 2013 Aron David Bradley