Sunday, July 13, 2014

Cold Asian Sweet Potato Noodle Salad (gluten-free, vegan, 21DSD)

Flashback to Paleo f(x) 2014 and the tons of yummy new foods that I tried.. one of which was a cold noodle salad that I think the Oh Kimchi Austin booth was selling. After my millionth sweet treat tasting (all good.. but sugar overload!), I was so thankful to have something that wasn't sweet. I found out the salad was made with sweet potato noodles and included their kimchi... I knew I had to find this once I was back home.

Then I got home and life happened and, well, I forgot about it.

Until Amazon recommended sweet potato noodles to me. I don't know how many of you out there have Amazon Prime, but it is DANGEROUS. Especially when you start eating all these off-the-wall foods that sometimes aren't available to you locally. Place a simple order and BAM! Sometimes it's to you the next day. I'll slowly start adding stuff to my cart - kind of like a shopping list - and then hit the purchase button once I have a few items. VERY dangerous.

Anyway, I ordered the noodles and they've been sitting on my counter for a few weeks. Then I made the Paleo by Season brined pork chops and thought "how perfect would these pork chops be on that noodle salad?!"

Now, I had no idea what I was doing with this recipe and every Google search came up with some 'japchae' recipes - so I kind of went from there, but also kept it simple and CLEAN. No sugar, no weird chili pastes with bad oils - just stuff MOST of us have in our cupboards.

This is perfect for dinner on a hot summer night and because of the sweet potato starch (and with the addition of a protein), this works awesome as a post-workout meal!

So order some of those noodles (I got this brand) and get to making this!

Cold Asian Sweet Potato Noodle Salad
grain-free * gluten-free * vegan * 21DSD
Serves 6-8

  • 10 oz. sweet potato noodles (half of the 1lb 4oz package)**
  • 2" piece of ginger, finely minced
  • 3 garlic cloves, finely minced
  • 2 Tbsp toasted sesame oil
  • 1/4 cup coconut aminos
  • 2 Tbsp rice wine vinegar
  • 3 cups purple cabbage, very finely sliced (about 1/2 very small cabbage
  • 1 large jalapeno, cut in half, seeded and finely sliced
  • 1 large carrot, peeled & julienned
  • 1 small red bell pepper, quartered and sliced thin
  • 2 green onions, finely sliced
  • 1 cup of your favorite kimchi
  • 1 cup cilantro, chopped
  • optional: sesame seeds
  • optional: leftover pork, chicken, steak, etc., thinly sliced

Cook the sweet potato noodles according to package directions and rinse with cold water. Keep the noodles in the cold water until you're ready to mix in the other ingredients.

While the noodles are cooking, mix together the ginger, garlic, sesame oil, coconut aminos and rice wine vinegar in a small bowl. Set aside.

Combine the cabbage, jalapeno, carrot, bell pepper, and green onions in a large bowl. Pour about 1/4th of the coconut aminos sauce over the veggies and mix well. Drain the noodles well and add to the bowl with the veggies and pour about half of the remaining coconut aminos sauce over the noodles and mix the entire contents of the bowl together. Add in the kimchi and cilantro and mix until well combined. Taste and if needed add the rest of the coconut aminos sauce.

At this point you may refrigerate and let chill further - this will help the flavors incorporate better - but it will taste great right away as well.

When you're ready to serve, top with sesame seeds and meat of your choice.

** For a lower carb option, try substituting kelp noodles!

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