Japchoe
2 T sesame seeds
3 T soy sauce
1 T + 1 t sugar
2 t hot pepper paste (kochujang)
1 T sesame oil
1/2 lb soba noodles
2 t veggie oil
1/2 med yellow onion, sliced thinly
1 lg carrot, cut into matchsticks
3 cloves garlic, minced
3 green onions sliced
1 red pepper, thinly sliced
5 oz baby spinach
3 oz enoki mushrooms, ends trimmed
1. In a large skillet toast sesame seeds over medium heat till golden brown, stirring frequently. Remove from skillet and set aside.
2. In a small bowl, combine soy sauce, 1 T sugar, hot pepper paste and sesame oil; set aside. Prepare noodles according to package.
3. Meanwhile heat veggie oil in wok. Add yellow onion and carrot, cook 4 min. Add garlic, green onion, red pepper, spinach 1 t sugar and salt and pepper to taste; cook 3 minutes, stir in noodles and sauce; heat 2 minutes. Serve topped with enoki mushrooms and sesame seeds.
2 T sesame seeds
3 T soy sauce
1 T + 1 t sugar
2 t hot pepper paste (kochujang)
1 T sesame oil
1/2 lb soba noodles
2 t veggie oil
1/2 med yellow onion, sliced thinly
1 lg carrot, cut into matchsticks
3 cloves garlic, minced
3 green onions sliced
1 red pepper, thinly sliced
5 oz baby spinach
3 oz enoki mushrooms, ends trimmed
1. In a large skillet toast sesame seeds over medium heat till golden brown, stirring frequently. Remove from skillet and set aside.
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2. In a small bowl, combine soy sauce, 1 T sugar, hot pepper paste and sesame oil; set aside. Prepare noodles according to package.
3. Meanwhile heat veggie oil in wok. Add yellow onion and carrot, cook 4 min. Add garlic, green onion, red pepper, spinach 1 t sugar and salt and pepper to taste; cook 3 minutes, stir in noodles and sauce; heat 2 minutes. Serve topped with enoki mushrooms and sesame seeds.
