Flavorful and slightly sweet, Spicy Japchae is made from sweet potato noodles, tossed with vegetables in a Korean inspired sauce with the addition of Gochujang. Not only is it scrumptious, but my recipe was specifically designed to be enjoyed by someone doing low-FODMAPs, while enjoyable by all. Traditional Japchae is savory and sweet (not spicy), but since I omit the onion in the noodle dish, I like to add in some spice to replace that flavor.
This makes a great family dinner meal, however if you’ve got kids who don’t like spice, just serve the gochujang on the side for the spice-lovers to add in at the dinner table.
There are a couple of ingredients you probably need to pre-plan. Visit your local Asian grocery store to find the sweet potato noodles, and if you don’t have a store near you, Amazon has plenty of options. If you’ve made my Gochujang paste ahead of time, then it comes down to what veggies you have on hand. You can use julienned zucchini, oyster mushrooms, and if you’re not on a low-FODMAP plan, then add in 1/2 an onion, thinly sliced. Prepping the vegetables is where the effort lies, but then it all comes together very quickly.
I like to serve tofu pan-fried then tossed in a little tamari on the side of these noodles to make it a very satisfying and filling meal.
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