Chili Garlic Hakka Noodles with Coconut Aminos & Coconut Nectar
6 oz of japchae noodles (paleo compliant sweet potato noodles)
2 Tbsp Coconut Aminos
2 Tbsp Coconut Aminos Garlic Sauce
1 Tbsp Coconut Vinegar or rice vinegar
1 tsp gluten free sriracha sauce
1 Tbsp Coconut Nectar
½ red onion diced
½ each - green, yellow, and red pepper, diced
1 inch ginger grated
¼ tsp salt
¼ tsp black pepper
2 Tbsp toasted sesame oil
1 tsp sesame seeds for garnish
Chopped cilantro for garnish
1 scallion chopped for garnish
¼ jalapeño sliced finely for garnish (optional)
Bring a large pot of water to a boil with olive oil and salt. Once boiling, add in noodles and stir frequently. Boil for 4-5 minutes until cooked and springy in texture, but not mushy. Drain noodles and set aside.
Meanwhile, make sauce by mixing sriracha, Coconut Nectar, Garlic Sauce, ginger, salt and pepper vigorously until a sauce forms. Taste and adjust seasonings as needed. Set sauce aside.
Place sesame oil, chopped onions and peppers in a skillet and sauté on high heat. Add in Coconut Aminos after a couple of minutes. Continue to sauté on high heat.
Once cooked, add in noodles using tongs and toss with veggies. Pour in sauce and toss well on high heat. Add in a couple of Tbsp of water if noodles get dry. Taste and adjust seasonings to your liking.
Remove noodles into serving dish. Garnish with cilantro, chopped jalapeños, sesame seeds, and/or scallions.
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