bulgogi & rice noodles with broccoli, spinach and bok choy
Dinner last Wednesday: three kinds of kimchi from Woorijip, Trader Joe’s bulgogi marinated boneless beef short ribs (panfry for five minutes on each side, these are effortless and REALLY REALLY GOOD), and rice noodles with sesame sauce, broccoli, spinach and bok choy that I’d made the day before.
Rice noodles with broccoli, spinach and bok choy:
- 1 large package rice noodles
- 1 head of broccoli
- 1 bag of spinach
- 1 bunch of baby bok choy
- 1/4 cup tahini
- 1/3 cup tamari
- 1 packet spicy Chinese restaurant mustard
- Steam the broccoli, bok choy and spinach until spinach is wilted and broccoli is tender but still crunchy.
- Cook the rice noodles according to the package instructions.
- Saute the vegetables in about half of the tahini and tamari, and the mustard.
- Drain the noodles and add the remaining tahini and tamari.
- Mix together the vegetables and the noodles, add more tahini and tamari as needed to taste.
A note: tamari and soy sauce are not synonyms. There are different kinds of soy sauce - like tamari and shoyu - tamari only includes soy, no wheat, resulting in a more intense, protein-laden umami flavor that stands up well through cooking.