Noodling Around

Green Farm Market in Lyndhurst will guarantee you well-priced produce and freshly made sushi. Play your cards right, and you just might score a homemade Korean meal on the house. In any event, read on and you'll have the simple, delicious recipe...

I have been a fan of Green Farm market in Lyndhurst since my first visit, but recently the proprietor, Sung Dae Song, did something that cemented my loyalty. As I was checking out, Mrs. Song took note of the kimchi in my basket and said, "This is from my country." I smiled.

She smiled back, stepped out from behind the cash register and returned with a homemade to-go item for me wrapped in clear plastic. I could see clear noodles, shiitake mushrooms, onions, greens, carrots and sesame seeds. I asked her how to cook it and she told me to stir fry in a bit of oil.

She pointed to the noodles and said again, "This is from my country." She gestured that it was now mine and smiled.

The label on the plastic wrap identified the dish as Jap-chea. I thanked her for the gift and cooked (er, reheated) the noodles that night. My fiance and I enjoyed them; they were spicy, flavorful, and something we wanted to eat again as soon as possible.

When I returned to the store to purchase more Jap-chae, there was none to be found.

After a lot of gesticulating and questioning, I learned that Mi Keum Song, co-owner of the Green Farm Market, and husband to the generous Mrs. Song, cooks the dish every Saturday morning, and they had sold out for the week.

But Mr. Song was willing to share the recipe. Make it, or buy it at $3.99 per pound at Green Farm Market in Lyndhurst (601 Riverside Ave), or cross fingers and hope for a little beyond-the-call-of-duty Korean hospitality from the Songs.

JAP-CHAE

1 pack sweet potato noodles (dang myon: soaked in hot water for 30 minutes, drained)
Oil to saute
1 thinly sliced medium onion
1/2 carrot, julienned
1 bunch spinach, blanched and cut into ribbons
10 ounces of beef, thinly sliced (after marinating, see directions below)
5 green onions (cut on a bias)
7 shiitake mushrooms (rehydrated, marinated, and thinly sliced see directions below)

Salt and pepper
2 tablespoons sesame seeds

Beef marinade:
1 tablespoon soy sauce, 1 tablespoon sugar, 1 teaspoon sesame oil, 1 teaspoon minced garlic, 1/4 teaspoon pepper. 1/2 teaspoon sesame seeds

Shiitake marinade:
1/2 teaspoon soy sauce

Noodle seasoning:
1 1/2 cups water, 1/4 cup sugar, 2 tablespoons soy sauce, 4 tablespoons vegetable oil

Directions:
1. In a non-stick pan, add oil and saute each vegetable separately, ideally in this order: onion, green onion, carrot, shiitake mushrooms, beef. Soften vegetables; do not brown. After cooking, place vegetables in a large bowl.

2. Put a non-stick wok or large pan on medium heat. Add noodle seasoning (recipe above), pour in softened noodles. Wait until the water boils, then stir occasionally until noodles absorb water. In about 10 to 15 minutes, the noodles will start to stick together. Stir constantly until the noodle softens and becomes translucent. Remove from heat, let cool. Cut the length if needed. Mix with vegetables, sesame seeds, salt and pepper to taste.

For delicious humor & recipes, visit allisonfishman.com or @allisonfishman on Twitter. Thanks!

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