Jap Chae (Sweet Potato Noodles) with Swordfish and Calamari

Paleo – serves 4

I would typically name a dish Swordfish and blah, but not this time, as the Jap Chae (SWEET POTATO NOODLES MY PALEO FRIENDS) is the star of this dish. We found it recently on the menu at a Japanese/Korean restaurant across the road from us. We were apprehensive and sceptical – sweet potato noodles, surely not, it must be sweet potato flavoured or something…. but google never lies, and guess what these noodles are made 100% sweet potato starch and water… which means paleo baby!! I was trying to find them online to buy, but got over it and am sceptical about online shopping at the moment, however am currently working just across the road from the South Melbourne market and was grabbing some lunch on Wednesday at lunch and guess what I found… sweet potato noodles!! WINNER WINNER PALEO NOODLE DINNER.

Ingredients

  • 200g sweet potato noodles
  • 2 tbsp sesame oil
  • 1 medium carrot, julienned
  • 1 brown shallot, sliced finely
  • 4 spring onions, sliced finely
  • 4 fresh shiitake mushrooms, sliced finely
  • 100 g enoki mushrooms
  • 50g other mixed mushrooms
  • 2 tbsp olive oil
  • 1/4 cup coconut aminos
  • 1 tsp raw honey (or maple syrup if fructose intolerant)
  • 2 tbsp toasted sesame seeds
  • 2 x 350g piece of swordfish
  • 2 x large calamari tubes
  • 1/2 cup almond milk
  • 1 tsp chopped red bullet chilli

Method

  • Soak calamari tubs in almond milk over night
  • Boil a large saucepan and cook sweet potato noodles for 5 – 6 minutes until cooked through. Drain, refresh with cold water, cut into smaller pieces with scissors and drizzle sesame oil over noodles, stir through and set aside
  • Mix together coconut aminos and honey in a small bowl and set aside
  • Towel dry calamari and slice into thick rings. Add 1/2 tbsp olive oil, chilli and a dash of coconut aminos and mix. Set aside
  • In a large frypan heat 1 1/2 tbsp olive oil on medium heat, add shallot and carrot and cook for a minute or two. Add mushrooms, spring onions and season well with salt and pepper. Cook for a further 3 minutes on low heat
  • Add the sweet potato noodles, coconut aminos and stir over low heat. Turn down the heat to a simmer, or off
  • Heat a grill plate on high heat and once almost smoking add swordfish brushed with a little oil. Depending on the thickness, cook for 2 – 3 minutes either side. Remove and set aside
  • Add calamari to the grill plate and cook for 1 – 2 minutes. Remove from heat immediately to prevent overcooking
  • Serve swordfish and calamari on a bed of jap chae. Any left over jap chae is lovely cold, so don’t worry if you make a little too much!

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