I love Asian style noodles and while these isn’t a traditional jap chae recipe, this paleo jap chae is seriously delicious. And healthy. And filling. It’s such an easy dinner to throw together and is perfect to meal prep for lunches throughout the week.

The noodles are made from sweet potato starch, which is a paleo approved safe starch and Whole30 approved too! I love this recipe because it’s loaded with veggies, it’s so flavorful and has a punch of protein from the steak. Just be sure to get grass-fed steak, preferably from your local farmers market. It’s cheaper to buy it there too.

Beef gets a bad rap but grass-fed beef is actually amazing for the environment. This is something so wonderfully articulated in the book The Vegetarian Myth. And also Folks, This Ain’t Normal. I highly recommend reading both.

Grass-fed beef regenerates and nourishes the land. What most people don’t realize is that the manure from the cows FEEDS the soil. Just like all living things, the soil needs to eat. We can’t keep stripping and destroying it with chemicals fertilizers, it’s an organism that needs sustenance. Cows provide that.

I’m not sure how I got off on a tangent about how amazing grass-fed beef is for the planet. But it is. So buy it and buy it locally. Support your local farmers and community. It’s good for you, it’s good for the cows, it’s good for the environment, it’s good for the farmers working their asses off to provide people with good, traditional, healthy, sustainable food.

Feel free to add whatever veggies you have, which is what I did. Traditional jap chae calls for spinach but I was out. This doesn’t have to be followed exactly. Use what you have and have fun in the kitchen. It makes the food taste better.

Paleo Jap Chae

Paleo Jap Chae


  • 1 cup snap peas
  • 1/2 cup shiitake mushrooms
  • 2 oz sweet potato noodles (find them HERE
  • 1 red onion, sliced
  • 1 yellow bell pepper, sliced
  • 1/2 cup broccoli florets
  • 1 tbsp garlic
  • 1/3 cup coconut aminos
  • 1 lb flank steak, sliced against the grain
  • 2tbsp avocado oil
  • optional: top with green onions


  1. Cook the sweet potato noodles according to package directions. Set aside.
  2. Heat 1 tbsp of avocado oil over medium high heat.
  3. Add the sliced flank steak and cook until just browned. Set aside.
  4. Using the juice from the steak, add the mushrooms. Add more avocado oil if needed. Cook and set aside.
  5. Sautee the onion, bell pepper, snap peas and broccoli until just cooked.
  6. Add the garlic and cook until fragrant.
  7. Add the coconut aminos and noodles.
  8. Toss it all together.
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