韩式杂菜炒粉丝（无蛋奶麸质、无大豆无油脂配方） Japchae-Korean Stir-fry Noodles
原创 蜂鸟健康TheHummingBird 2022-08-30 原文
韩式杂菜炒粉丝{无蛋奶麸质、无大豆和无脂肪配方}
这道菜谱很棒，红薯粉丝和蔬菜中加入了清淡、略带甜咸味的酱汁，可以立即享用，也可以吃剩的部分存放在冰箱中，以便第二天轻松享用。这道食谱不含油和大豆成分。
菌菇有助于减少肠道中的真菌、细菌和病毒，让更干净的营养物质和更干净的血液进入肝脏。西葫芦有温和净化肝脏的作用，可以让肝脏安全地排出毒素。
胡萝卜是一种快速的肝脏葡萄糖补充来源，且糖分可以携带矿物质和维生素。
原料（以下1杯为250毫升杯量）
225克红薯粉丝
半杯切成薄片的洋葱
1杯切成薄片的香菇
4瓣大蒜切碎
1杯胡萝卜切丝
1杯西葫芦切丝
半杯葱切碎
1汤匙枫糖浆
2-3汤匙椰子酱油（可选项）
1汤勺柠檬汁
盐（可选项）
1-2茶匙芝麻（可选项）
制作：
按照包装说明煮红薯粉丝，用冷水沥干并冲洗干净。放回锅里，用剪刀把粉丝剪短。
将一个大平底锅放在中高温下，加入洋葱和香菇煮 5-8 分钟，偶尔搅拌，直到洋葱和香菇变软变褐色。如需要，可以加一点水以防止粘连。
将大蒜、胡萝卜丝、西葫芦丝和葱放入锅中。继续煮3-4分钟，直到胡萝卜和西葫芦变软。加入红薯粉丝、枫糖浆、椰子酱油（如果使用）、柠檬汁和盐（如果使用）调味。搅拌至混合均匀。
热食或冷食皆可，可以在上面撒上芝麻（可选项）。
3-4人份
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JAPCHAE – KOREAN STIR-FRY NOODLES {GLUTEN-FREE, SOY-FREE, DAIRY-FREE, & FAT-FREE}
Stir-fried sweet potato glass noodles and vegetables are tossed in a light, slightly sweet and savory sauce in this great recipe. This recipe can be served immediately or stored in the fridge as leftovers for an easy meal the next day. This recipe is oil-free and soy-free, unllike most Japchae recipes.
Mushrooms help reduce fungus, bacteria, and viruses in the intestinal tract, allowing for cleaner nutrients and cleaner blood to arrive in the liver.
Zucchini have a mild liver-purging effect, allowing the liver to squeeze out poisonous troublemakers safely.
Carrots are a quick liver refueling source of glucose that’s attached to minerals and vitamins.
Japchae
Ingredients:
8 oz sweet potato noodles
1/2 cup thinly sliced onion
1 cup thinly sliced shiitake mushroooms
4 garlic cloves, minced
1 cup julienned carrot
1 cup julienned zucchini
1/2 cup tightly packed chopped spring onion
1 tbsp maple syrup
2-3 Tbs coconut aminos (optional)
1 tbsp freshly squeezed lime juice
Sea salt (optional), to taste
1-2 tsp sesame seeds, to serve (optional)
Directions:
Cook the sweet potato noodles to package instructions. Drain and rinse under cold water. Place back in the cooking pot and use scissors to cut the noodles 4-5 times so that they are shorter in length.
While the noodles are cooking, place a large skillet on medium-high heat and add the onion and shiitake mushrooms. Cook for 5-8 minutes, stirring occasionally, until the onions and shiitakes are soft and browned. Add a bit of water if needed to prevent sticking.
Add the garlic, carrot, zucchini and spring onion to the pan. Continue cooking for 3-4 minutes, until the carrot and zucchini are soft. Stir in the noodles, maple syrup, coconut aminos (if using), lime juice, and sea salt (if using) to taste. Toss until evenly mixed.
Serve hot or cold, garnished with sesame seeds (if using).
Serves 3-4
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