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Dis­co­ver the wide ran­ge of AW com­pli­ant products:

Dis­co­ver the wide ran­ge of AW com­pli­ant products:

Japchae

Sweet pota­to glass nood­les give this quick, Asi­an dish its spe­cial touch. Pre­pared with litt­le effort, jap­chae brings varie­ty to the fat-free diet and tas­tes fantastic. 
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Ingre­di­ents for 3–4 ser­vings:

  • 240g Sweet pota­to nood­les (alter­na­ti­ve)
  • 40 g thin­ly sli­ced oni­on rings
  • 60g thin­ly sli­ced shii­ta­ke mushrooms
  • 4 gar­lic cloves, minced
  • 80 g car­rot, cut into juli­en­ne strips
  • 80 g zuc­chi­ni cut into juli­en­ne strips
  • 30g chop­ped green onions
  • 1 tbsp map­le syrup
  • 2–3 tbsp Coco Ami­nos (optio­nal)
  • 1 tbsp fresh­ly squeezed lime juice
  • sea-salt (optio­nal), to taste
  • 1–2 tsp Sesa­me seeds, for ser­ving (optio­nal; omit if fat-free)

Pre­pa­ra­ti­on:

Cook the sweet pota­to nood­les accor­ding to packa­ge ins­truc­tions. Then drain and rin­se under cold water. Place back in the coo­king pot and cut the nood­les 4–5 times with scis­sors to make them shorter.

While the nood­les are coo­king, heat a lar­ge skil­let over medi­um-high heat and add the oni­on and shii­ta­ke mush­rooms. Stir occa­sio­nal­ly and cook until the oni­ons and shii­ta­ke mush­rooms are soft and brow­ned, 5–8 minu­tes. If neces­sa­ry, add a litt­le water to pre­vent them from burning.

Add gar­lic, car­rots, zuc­chi­ni and scal­li­ons to the pan. Con­ti­nue coo­king for 3–4 minu­tes until the car­rots and zuc­chi­ni are soft. Final­ly, stir in the pas­ta, map­le syrup, Coco Ami­nos (if using), lime juice and sea salt (if using) and sea­son to tas­te. Mix ever­y­thing even­ly again.

Ser­ve hot or cold and gar­nish with sesa­me seeds (if using).

Bon appe­tit!

source

Pho­tos: Maar­ja Urb

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Astrid Späth 
Astrid Späth has been enthu­si­a­sti­cal­ly imple­men­ting this life­style for hers­elf and her fami­ly sin­ce 2019. It is a chall­enge for them to mas­ter the dif­fe­rent needs and wis­hes of the fami­ly mem­bers in culina­ry terms, which they do bet­ter and bet­ter as their know­ledge increases. 
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