Friday, February 15, 2013

Recipe: Mushroom and Snap Peas Stir-Fry with Glass Noodles

Hey, bloggy friends!! I'm sorry I've been MIA lately... It's been one of those low energy weeks.  But I'm back with a DELICIOUS stir-fry recipe inspired by The Parsley Thief's version from a couple years back. I made a few tweaks (as I always do) to match my tastes and the ingredients I had on hand. I also want to share an awesome noodle that has become my saving grace on the Paleo Diet so far:

Korean Glass Noodles, or Japchae, are made from sweet potato starch, making them a great way to satisfy a persistant noodle craving such as mine.  It's definitely not an every day thing - they are very high in carbohydrates - but it's an awesome treat! These noodles about the same thickness as spaghetti, but are much longer and are traditionally cut up a bit before serving. Also, they have a very slippery, springy texture, making them lots of fun to slurp! Finally, you must cook your glass noodles thoroughly. Al Dente will mean very chewy pasta. You can find these noodles at any Asian market, or at an extremely well stocked (and perhaps high-end) supermarket.

Mushroom and Snap Peas Stir Fry with Glass Noodles

2 tbsp coconut oil, separated
1 tsp of sesame oil
1 lb ground beef
1/2 lb chicken livers (optional, I just like to sneak them in wherever I can)
Sesame seeds
1 onion, diced
1 16oz pkg of mushrooms, quartered
1 12oz pkg of snap peas, sliced
1 bunch of green onions, sliced and separated
2 tbsp of tamari sauce
1 tbsp of Sriracha sauce
1 tsp honey
1 tsp rice vinegar
1/2 lb of korean glass noodles
Water for boiling noodles


  1. Fill pot with water and a couple tablespoons of salt and set on stove to boil.
  2. Add one tablespoon of coconut oil to a deep skillet or wok on medium high heat. When oil is hot, drop in ground beef and livers and cook until browned. Make sure livers are chopped up well and mixed in with beef if you have any leery eaters. Remove meat from pan and set aside.
  3. When water is boiling, add noodles. Will cook for about 10 minutes, but taste noodles often to check texture and doneness.
  4. Add 2nd tablespoon of coconut oil in your hot pan, along with the sesame oil, and add your onions and mushrooms. Cook until onions are translucent and mushrooms have shrunken. Next add in your snap peas and 1/2 of your green onions. Cook for a couple minutes more.
  5. When noodles are done, drain and set colander over empty pot. With kitchen shears, cut noodles roughly until they are easier to manage.
  6. Add meat back in your pan, along with the remaining ingredients. Cook for a couple more minutes, until all seasonings are mixed well.
  7. To serve, place noodles down first, then stir-fry. Top stir fry with green onions, sesame seeds, and more sriracha, if preferred.


  1. Oooohhh! I have never heard of these so I am going to check them out! I love that you sneak in organ meat. I need to do this more often.

    1. Japchae is soo good! And, yes, I try to sneak them in when I can. I need to branch out, though! Maybe hearts next? Scary!

  2. I like the style of your blog is its very simple but looks elegant. I really loved mushrooms because it is very great. I will take note all the important thing given here because later, I will cook this as our dinner. Thank you for sharing this review.

    best stir fry