Dangmyeon glass noodles with chicken and vegetables (AIP, Paleo, Gluten and Grain free!)

I’m pretty excited about this find. I was wandering through my local international market because well, why not do that on a 95 degree day?! I had gone in to buy lemongrass and platanos and then stumbled across this gem. Dangmyeon are noodles made of sweet potato starch and water. They are clear, glassy noodles with a gelatinous texture. I parboiled them for 5 minutes before sautéing and it was fantastic! To me it tasted a bit like ramen, which I haven’t had in ages. Yum!! They are grain-free (so of course gluten-free) and nightshade-free.


This recipe is strongly AIP driven as I’ve started another AIP detox today. So there is autoimmine paleo reason behind the ingredients I chose.

Dangmyeon with chicken and vegetables

What you’ll need:
Dangmyeon noodles
Rainbow carrots
Coconut Aminos
Coconut oil

Sauté the chicken in a bit of coconut oil. I used chicken thighs but any cut will work. Then add diced garlic, ginger, and lemongrass. Once those amazing aromatic smells start coming through, add 1/4 cup coconut aminos, cover and let cook for a bit. Next, add all diced veggies and another 1/4 cup coconut aminos. Cook for a few and turn off heat.

Next, parboil the noodles for 5 minutes in boiling water. Strain and rinse thoroughly with cold water. Then add into the pan of chicken and veg, and another 1/4 cup coconut aminos. Toss, coat, stir & sauté for another 10 minute or so.

This was seriously fantastic AIP Paleo goodness. And a nice change! Yay for being able to have noodles again!




For the hubs, I simply added in some red peppers and Siracha for some spice.