Japchae, a fantastically delicious Korean glass noodle dish, glossed with sesame oil, is usually made with veggies and beef, but this time I decided to try it with grilled shrimp. In addition to changing this up, I made a few other simple adaptions for us gluten-free eaters.
- 1/2 pound grilled shrimp
- 8 ounces of sweet potato or mung bean noodles, boiled and drained *see note
- 1 tablespoon coconut oil or ghee
- 1/2 head of cabbage, shredded
- 3 garlic cloves, minced
- 2 tablespoons of raw coconut aminos, divided
- 1 tablespoon of raw coconut sugar
- 4 teaspoons of sesame oil, divided
- 1 cucumber, seeded and diced
- 1 carrot, diced or grated
- 2 tablespoons chopped fresh cilantro
*Note - Sweet Potato and Mung bean noodles can be found at Asian Markets
Make 4-6 servings
1). Season and grill shrimp. Set aside.
2). Boil noodles. As noodles boil, stir with a wooden spoon to prevent sticking. Rinse and drain. Drizzle and rub noodles with 2 teaspoons of sesame oil. Set aside.
3). In a large skillet, melt oil or ghee over medium heat. Saute cabbage on medium to low. Add garlic, cover and allow cook for 8 minutes, just enough time to soften and wilt the cabbage. Turn heat off. Set aside.
4). In a small bowl, combine raw coconut aminos, coconut sugar and remaining toasted sesame oil. Whisk and blend. Set aside.
In a large bowl, combine the shrimp, noodles, dressing, cucumber, carrot and cilantro. Using clean hands or wearing gloves, mix ingredients by hand. Serve cold or at room temperature.