Japchae w Coconut Aminos



  • 200g sweet potato noodles

  • 2 tbsp sesame oil

  • 3 tbsp Niulife coconut aminos

  • 1 tbsp olive oil  

  • 200g English spinach  (or sub for baby spinach)

  • 1 large carrot, cut into ribbons using a peeler 

  • 1 brown onion

  • 2 spring onions, sliced

  • 300g mushrooms; medium, oyster, shitake and or enogi, sliced

  • 2 cloves garlic

  • Sesame seeds to serve


Prepare sweet potato noodles as per packet instructions (boil for 5-8minutes until tender), rinse with cold water and drain.  Place noodles into a large salad bowl with coconut aminos, sesame oil and garlic.  In a large frying pan over a medium heat sauté onions until golden and tender, about 5 minutes. Add mushrooms and continue to sauté until tender and golden, about 5-8 minutes. Add spinach and cover with a lid for a further 2 minutes, or until spinach has wilted. Add mushroom and spinach mix to the noodles, add carrot and spring onion and a sprinkle of sesame seeds.