Korean steak japchae with glass noodles and stir-fried vegetables
Speedy Stir-Fry

Korean steak japchae with glass noodles and stir-fried vegetables

Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 710 Calories/Serving

35 – 45 Minutes

This noodle stir-fry is one of Korea’s most popular. Seared steak and the gluten-free noodles come together in an umami-rich sauce of garlic, ginger, and sesame.


  • 1 ounce dried shiitake mushrooms
  • 5 ounces glass (sweet potato) noodles
  • 6 scallions
  • 1 red bell pepper
  • 10 ounces top sirloin steak strips
  • ¼ pound shredded carrots
  • 5 ounces baby spinach
  • Sun Basket paleo stir-fry blend (coconut aminos - sesame oil - fresh garlic - fresh ginger)
  • 1 tablespoon sambal oelek (optional)

Ingredient IQ

Obangsaek (obang means “five directions” and saek means “color”) is a spiritual aspect of Korean life present in clothing, art, and cooking. It ties each cardinal direction, element of life, and vital bodily organ to one of five colors: black, blue, red, white, or yellow. A meal containing all five hues symbolizes a balanced life, so with the rainbow of fresh vegetables packed into this dish, we’d say balance is achieved.

Nutrition per serving



Prep the mushrooms

In a small sauce pot, combine the shiitake mushrooms and enough water to cover. Bring to a boil, remove from the heat, and let stand until softened, 8 to 10 minutes.
While the mushrooms soak, prepare the glass noodles.


Cook the glass noodles

Bring a medium sauce pot of water to a boil. Add the glass noodles and cook until tender, 8 to 10 minutes. Drain and rinse with cold water.
While the water heats and the noodles cook, prepare the stir-fry.


Prep the stir-fry vegetables

  • Trim the root ends from the scallions; cut the scallions on the diagonal into 2-inch lengths.
  • Remove the stem, ribs, and seeds from the bell pepper. Thinly slice the pepper.
  • Drain the mushrooms and remove the stems; thinly slice the caps.


Sear the steak; cook the stir-fry

  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a wok or large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer the steak to a plate.
Add the mushrooms and scallions to the pan, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the bell pepper and carrots and cook, stirring often, until crisp-tender, 3 to 4 minutes. Stir in the spinach and cook until just wilted, 1 to 2 minutes. Return the steak and any accumulated juices to the pan and continue cooking, stirring occasionally, until cooked through, 2 to 3 minutes for medium. Season to taste with salt and pepper.


Finish the dish

In a large bowl, toss together the glass noodles and stir-fry blend. Add the steak stir-fry and toss to incorporate. Season to taste with salt and pepper.



Transfer the noodles to individual bowls, top with as much sambal oelek as you like, and serve.

Calories: 710, Protein: 39g (78% DV), Fiber: 8g (32% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 5g, Saturated Fat: 3g (15% DV), Cholesterol: 100mg (33% DV), Sodium: 540mg (23% DV), Carbohydrates: 97g (32% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.