Hi everyone! This is the first week my little girl started second grade, first week of school is always an exciting time, not a lot of home work yet, though plenty of school paper works to fill out for the parents. I’ve started her Chinese lessons again on Monday, this week is really more about reviewing the words we learned while she was in First grade, by today she’s pretty much up to par with recognizing the words and sounding them out again, whew… Hubby and I have not decided whether to enroll little girl in any extra curriculum yet, partly due to not wanting to be stuck doing recitals on the weekends, partly due to not sure what to start with. Should it be Arts? Well I am a designer with years of art lessons, so I really should be the one teaching her… Should it be piano? She’s shown the ability to pick things up quickly just playing with relatives who are piano teachers, though the lessons are expensive and we’ll have to invest in the instrument so she can practice, so for now we are still undecided. If you have some insights about after school activities, I would love to hear your recommendations and any helpful tips!
OK, back to food talk! I purchased a bag of Korean Potato Starch Noodles about a month ago, they just look interesting and I’ve seen enough recipes online to know it’s a popular dish. The truth is I’ve NEVER actually had the pleasure of tasting Jap Chae, and good lord have I been missing out! The recipe calls for plenty of vegetable, plus the potato noodles are fairly low in calorie (and supposedly gluten free?), so I consider it a very healthy dish. Hope you will give it a try also!
12 oz Korean potato starch noodles
5 dried shiitake mushrooms* (soak in water for 10-15 minutes)
1/2 cup of dried seaweed (soaked in hot water for 5 minutes, drain)
1 small carrot, julienned
1 small sweet onion, sliced
1 bell pepper, slices thinly
2 scallions, slices thinly
1/2 chicken thigh, slices
oil to stir fry vegetables
4 tablespoons dark soy sauce
3 tablespoons light soy sauce
4 tablespoons sugar
2 tablespoons sesame oil
3 cloves garlic minced
1 teaspoon roasted sesame seeds
1 tablespoon light soy sauce
1 clove of garlic, minced
1 teaspoon of sugar
pinch of salt
pinch of pepper
1 teaspoon of cooking wine
Cook noodles in boiling water for 5 minutes. Rinse in cold water and drain. Cut the noodles with kitchen shears into 6 -7 inch lengths. Mix in 2 tablespoons of the prepared sauce and set aside.
Marinate the chicken thigh slices with ingredients from Chicken Marinate and set aside.
Combine all Sauce ingredients. Set aside.
Cut stems off the mushrooms and slice into 1/4-inch thin strips. Season with 1 tablespoon of the prepared sauce. Set aside.
Heat up 1 tbsp of oil, toss in chicken and cook until all sides are brown, set aside.
Cook the vegetables next, I cooked carrots first, set it aside, then toss in onions with bell pepper, stir fry for about 5 minutes, add the mushrooms, seaweed, mix well, then added the carrots back along with green onions. Combine with reserved chicken next.
Combine all ingredients and the remaining sauce with the noodles. Add additional soy sauce or sugar as necessary. Enjoy!
Recipe adapted from Eating and Living