Sunday, March 21, 2010

Jap Chae
From Susi Capellaris
Adapted from Mary Ostyn's Cookbook Family Feasts for $75 a Week

16 oz Asian vermicelli (sweet potato starc noodles)
1 tub firm/extra firm tofu - sliced and left to dry in between towels or paper towels for 15 minutes (may substitute browned ground beef)
6 - 8 cloves garlic
2 carrots, thinly sliced
2 bunches green onions, sliced
8 - 10 mushrooms, sliced thinly
2 c fresh spinach

1/2 c soy sauce
2 Tbsp sesame oil
2 Tbsp olive oil
2 Tbsp sugar
4 tsp sesame seeds

Combine sauce ingredients and pour over tofu or beef in small casserole dish.  Bake at 350 for 15 minutes.  Cook noodles in boiling salted water until soft, 8 - 10 minutes.  Then add mushrooms and spinach, cook 3 minutes.  Toss vegetables, protein and sauce, and pasta togheter.  May be served cold or hot.  May add any number of fresh veggies.

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