Japchae and Grilled Zucchini Stew

Japchae and Cucumber-Ginger Quick Pickle

• Get the chill out of the noodles and the meat/TVP sauce by microwaving each until warm.

• Open the stirfry vegetables and remove the snow peas. Remove the stem and vein from each pea. We leave them on for packaging because they keep better until you are ready to cook them.

• 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 warmed noodles and stir fry them. As you cook, fold the noodles over at intervals. They will change from cloudy to clear. Add a little oil if needed. Sesame oil is good here.

• When clear, add the meat sauce and fold/ stir to combine. Allow to heat through. Add the vegetables, stir 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' if you have that.

• Serve the pickle chilled, as a side dish to the japchae.

Grilled Zucchini Stew, Grilled Spiced Flatbreads, Romaine & Mixed Greens Salad

• Heat the soup gently to just a simmer. Simmer 1-2 minutes.

• Warm the bread in a dry pan, over an open gas burner ( if you are comfortable with that, or in a toaster oven.) Even a quick zap in the microwave works.

• Dress the salad.