Speedy Stir-Fry

Korean steak japchae with glass noodles and stir-fried vegetables

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

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 achieved.



Prep the mushrooms

In a small bowl, soak the shiitake mushrooms in very hot tap water until softened, 10 to 15 minutes. Drain the mushrooms; discard the stems and thinly slice the mushroom caps.
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, start the stir-fry.


Prep the stir-fry ingredients

  • 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.


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 and serve the sambal oelek, if using, on the side.

Nutrition per serving: Protein: 39g (78% DV), Fiber: 9g (36% 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) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 98g (33% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts.

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