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Korean sweet potato noodles stir-fried with veggies and tofu.
In a large pot, boil the noodles until firm, about 5-6 minutes. Strain the noodles and rinse with cold water. Using kitchen shears, cut the noodles about 4-6 inches in length.
In a small bowl, stir the sugar into the soy sauce until dissolved. Set aside.
Heat a large wok with the vegetable oil. Add in shallots, carrots, bell peppers, mushrooms and stir fry until tender. Add in tofu, garlic, scallions, spinach and cook for an additional minute. Use the mirin to deglaze the pan and then season with black pepper.
Quickly toss in the noodles and half of the soy sauce mixture. Stir fry for an additional 1-2 minutes. Remove from heat and drizzle in the sesame oil. Taste and add in more of the soy sauce mixture as needed.
Plate the Chap Chae and sprinkle the sesame seeds over the top.
This homemade version of cheeseburger macaroni is much healthier than the boxed version and it’s also gluten-free.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!