Servings: 4 servings
Calories: 334kcal
Ingredients
- 2 packages (7 ounces each) shirataki noodles rinsed and drained
- 1 medium zucchini spiralized or cut into long ribbons
- 8 ounces beef sirloin cut into thin strips
- 5 ounces spinach
- 1 small carrot cut into matchsticks
- 1/2 onion thinly sliced
- 4 shiitake mushrooms sliced
- 1/2 red bell pepper thinly sliced
- 2 large eggs separated and cooked into thin yellow and white omelets, sliced
- Sauce: 3 tablespoons soy sauce, 2 tablespoons allulose, 2 tablespoons sesame oil, 3 cloves garlic minced, 1/4 teaspoon black pepper
- 2 tablespoons avocado oil divided
- 1 tablespoon toasted sesame seeds
Instructions
- Dry-fry the drained shirataki noodles in a hot skillet for 3 minutes, until they squeak. Cut them into shorter lengths with scissors.
- Mix the sauce. Toss the beef with 1 tablespoon of it and set aside.
- Blanch the spinach for 30 seconds, rinse in cold water, squeeze dry, and season with a pinch of salt and a drop of sesame oil.
- Heat a little avocado oil in a large skillet. Stir-fry each vegetable separately until just tender, seasoning each with a pinch of salt: onion and carrot for 2 minutes, mushrooms and bell pepper for 2 minutes, zucchini for 1 minute. Transfer each to a large bowl.
- Stir-fry the beef for 2 to 3 minutes until cooked. Add the noodles and the remaining sauce and cook 2 minutes, until the noodles are glossy.
- Add the noodles and beef to the bowl of vegetables and toss everything together. Top with egg strips and sesame seeds.
Notes
Cooking each vegetable separately keeps the colors bright and the textures distinct, which is the traditional technique. Japchae is good warm or at room temperature, making it perfect for parties and potlucks.
Chef's Tip: Toss everything with your hands, wearing food-safe gloves, the way Korean cooks do. It coats every strand evenly without breaking the noodles.
Keto Swap: Japchae is normally made with dangmyeon, glass noodles made from sweet potato starch, which add about 40 grams of carbs per serving. Shirataki and zucchini ribbons replace them.
Success Tip: Make it vegetarian by leaving out the beef and adding extra mushrooms and tofu.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 334kcal | Protein: 18g | Fat: 24g | Fiber: 6g
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