Lunches: sweet potato noodle salad, with cukes, tofu, black eyed peas, and chili oil dressingby HarveysBackupAccount 3 Comments HarveysBackupAccount 5 months ago Based on a recipe from Kenji’s *The Wok*. Noodles are the Korean sweet potato starch noodles used for japchae.Toppings: cilantro, cucumber matchsticks, black eyed peas, sliced scallionsDressing: chili oil (with flakes), tahini, minced garlic, soy sauce, chinkiang (black) vinegar, sugar, and sesame oil.LOTS of flavor, and it comes together pretty quickly. You can eat it hot or cold. B4rrel_Ryder 5 months ago Looks healthy! AbsurdistWordist 5 months ago Black eyed peas are an interesting choice. Looks great. Love me some sweet potato starch noodles.
HarveysBackupAccount 5 months ago Based on a recipe from Kenji’s *The Wok*. Noodles are the Korean sweet potato starch noodles used for japchae.Toppings: cilantro, cucumber matchsticks, black eyed peas, sliced scallionsDressing: chili oil (with flakes), tahini, minced garlic, soy sauce, chinkiang (black) vinegar, sugar, and sesame oil.LOTS of flavor, and it comes together pretty quickly. You can eat it hot or cold.
AbsurdistWordist 5 months ago Black eyed peas are an interesting choice. Looks great. Love me some sweet potato starch noodles.
3 Comments
Based on a recipe from Kenji’s *The Wok*. Noodles are the Korean sweet potato starch noodles used for japchae.
Toppings: cilantro, cucumber matchsticks, black eyed peas, sliced scallions
Dressing: chili oil (with flakes), tahini, minced garlic, soy sauce, chinkiang (black) vinegar, sugar, and sesame oil.
LOTS of flavor, and it comes together pretty quickly. You can eat it hot or cold.
Looks healthy!
Black eyed peas are an interesting choice. Looks great. Love me some sweet potato starch noodles.