Japchae and Cream of Broccoli Soup
Japchae
Transfer the noodles to a mixing bowl. Add a very little bit of water and toss them in it to loosen them up, and then drain off all the water very well. Reserve.
Get the chill out of the noodles as well as the meat or TVP 'sauce' and mushrooms by microwaving each of them them until just barely warm.
Heat a little oil in a sauté pan. Non-stick is easiest. When hot add the stir fry vegetables and, well, stir and fry. ( Don't toss ). Season with a little salt and when the vegetables are softened, brightened, and lightly browned ( about 2 minutes or so ) transfer them to a serving platter.
Reoil the pan and reduce the heat to medium. When the oil is hot add the sauce and a few splashes of water if needed to allow it to loosen and heath though.
Next add the noodles to the meat/TVP and mushroom mixture and fold/ stir to combine. Allow to heat through and the noodles to become clear. Add the vegetables, toss to combine and transfer all to the serving platter. Dress with a little soy sauce and sesame oil if you like and have. Liquid aminos are good to dress with too, as is a 'sweet soy sauce' or oyster sauce if you have that.
Cream of Broccoli Soup, Sesame Batard, Butterhead Salad
Warm the Soup.
Warm the bread.
Tear up the lettuce leaves and dress the salad.
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