Seasonal Vegetables with Rice Noodles

I have come to believe that with a jar of gochujang you can do anything. Ate Celia seems to agree. And we do know that what Ate Celia says is Truth with a capital T. This family lunch was memorable because of the no-nonsense way that Ate Celia shoveled the rest of this dish unto her plate.

Ingredients

  • 1 tbsp olive oil
  • 1 stalk onion leek, coarsely chopped
  • 1 tbsp ginger, julienned 
  • 2 pcs Korean radish, peeled and sliced in batons
  • 1 pc carrot, peeled and sliced in batons
  • 1 pc zucchini, sliced in batons
  • 1 pc patola, diced
  • 200 g rice noodles, pre-cooked
  • 1 tbsp gochujang 
  • 1 bunch sayote tops, chopped in 1/2” sticks
  • Handful of spinach, coarsely chopped
  • To taste coconut aminos
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds, toasted 

Procedure

  1. Heat oil an a deep pan and sauté the aromatics: leeks, ginger.
  2. Add radish, carrots, zucchini and patola. Sauté until slightly cooked.
  3. Add the noodles and gochujang, stir until noodles are coated with gochujang. 
  4. Add sayote tops and cook for 1 minute. 
  5. Add spinach and give a quick stir until spinach is just slightly wilted. 
  6. Season with aminos and sesame oil. Garnish with sesame seeds.

5-Minute warming Mirepoix

French cooking always uses a flavor base of carrots, celery and onions. What is our local flavor base? Jjoyce uses turmeric, leeks and ginger and shows us a simple everyday way we can harness the natural sweetness and texture of the vegetables. Enjoy!

Today’s lunch from some of yesterday’s farmshare.

Saute leeks, ginger and turmeric until aromatic. Add tomatoes, sayote stalks (reserve leaves for later), chili (optional) sauté until pan is slightly caramelized. Deglaze with water or stock of preference (veg, chicken, etc). Bring to a boil then reduce to simmer. Season with salt or aminos. Add sayote leaves, wombok, cooking until slightly wilted. Drizzle with sesame oil.

Better if you sauté garlic and celery along with the other aromatics for more depth of flavor, but I didn’t have any. Great also with noodles (egg or rice), like in a hot pot restaurant!