Low FODMAP Japchae (Stir-fried Sweet Potato Noodles)

Japchae is a real simple and very homey meal. If you’re invited to your Korean friend’s house for the party, you could always find japchae on the table. It’s one of the most beloved dishes in Korean cuisine.

Japchae originally means ‘mixed vegetables’ in Korean. As you can see, there are various colorful vegetables mixed with noodles. With fresh veggies and some meats, I’ll be making it very healthy, and packed with a lot of flavors. In order to bring out the best texture in every ingredient, a bit of effort is needed to cook them all separately. But trust me, I bet it’ll be worth it!

As always my other recipes do, this recipe gives you alternative options. If you’re vegan or vegetarian, you can simply skip the meat parts. Instead, you can substitute meat for crispy tofu. Not to mention, you can add any other low FODMAP veggies you like!

When it comes to noodles, I’ll be using sweet potato noodles in this video (glass noodles or dangmyeon in Korean) that are traditionally used for original japchae recipe. However, as you’re already aware that the intake of sweet potato should be limited if you have mannitol malabsorption, according to the food guide of Monash University. For me, this amount of sweet potato noodles in this recipe is totally fine, but everyone has a different food tolerance so if you’re worried, I recommend rice noodles. In fact, I sometimes use them for my food variety, and they taste awesome! 

Last but not least, we have sesame oil which is a critical ingredient for japchae. You can add, or leave out any ingredients in this recipe, BUT sesame oil. Being Korean, I can say that it is no longer japchae if you leave out the sesame oil 🙂

I hope you enjoy this tasty and healthy party food with your loved ones!

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WATCH HOW TO MAKE JAPCHAE

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INGREDIENTS

For a meal, serves 2 / For a starter, serves 4

• 4 oz sweet potato noodles (glass noodles or dangmyeon in Korean) ; Check the ingredients if there’s high FODMAP. I always use product made with 100% sweet potato starch.
• 4 oz beef filet mignon
• 1 large egg, beaten
• 3 oz spinach
• ½ carrot (1.5 oz), julienned
• 2.5 oz oyster mushrooms
• ½ red bell pepper

For the beef marinade:

• ½ tbsp soy sauce
• ½ tbsp mirin (rice wine)

For the soy sauce mixture:

• 2 tbsp soy sauce
• ½ tbsp cane sugar
• 1 tbsp sesame oil
• ½ tsp ground black pepper
• some sesame seeds, for garnish