Lets start this post, with a bit of commentary ..
Why do my blog posts NOT have a jump to recipe link at the top? And why do you have to wade through the never-ending story to get to what you want?
To explain this gently. Because …. FUCK YOU!. My posts are short, have minimal commentary, and have some educational value in the reference material. The overall content before the recipe is less than three scrolls.
BLUNTLY, Most bloggers support their blog with ads, product pushes, and curated lists, so ignoring that content is STEALING FROM THE AUTHOR. If you don’t want to at least scroll through the post to get to the recipe, then go fucking create your own shit and stop stealing from others.
Just imagine if you worked for several hours to create a meal, and some stranger walked in, sat down at your table, snarfed the food, and left. Never saying a word, not a thank you, not it’s good, it’s bad, just an entitled, unspoken “FUCK YOU.” Or, in some cases, a loudly spoken “FUCK YOU” because you did not have the meal packaged to go and did not carry it out to their car.
This blog and my other blogs are not ad-supported, nor do I push any product, so you can at least respect my efforts to educate. If you can not, then just go away, I really do not need readers like you.
Folks: I am sorry for that, but it HAD TO BE SAID, I’ve gotten just a bit of criticism over my formats and my content, and it has less than pleased me. Enough Said.
About this dish:
She who must be obeyed has commanded the usage of various bit of kitchen orphans. So I have some bell pepper, onion, a half jar of kimchi, a rather beaten jalapeno, eggs, and an assortment of spices, pastes, sauces, etc.
As we also are tending to a more healthy diet, rice and non-wheat noodles, (glass noodles), are playing a larger part in our diet, so I’ll utilize those for a good portion of this meal.
Cellophane noodles, or fensi (simplified Chinese: 粉丝; traditional Chinese: 粉絲; pinyin: fěnsī; lit. ‘flour thread’), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water.
They are generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls. They are called “cellophane noodles” or “glass noodles” because of their cellophane- or glass-like transparency when cooked. Cellophane noodles should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear (after cooking in water).
- 1/3 Cup Kimchi Brine From draining above
- 2 tsp Minced Garlic
- 1 tsp Brown Sugar
- 1/4 Cup Gochujang
- 1 tsp Gochugaru Flakes
- 2 tsp Toasted Sesame Oil
- 2 tsp apple cider vinegar To taste
- 1 tsp Toasted Sesame Seeds
- 1 ea Jalapeno Washed, seeded, cut to strips
- 2 ea Eggs Soft boiled
- 1/2 Cup Kimchi Drained, Chopped
- 1 pkg Glass Noodles
- 1 ea Bell Pepper Washed, seeded, large chunk
- 6 oz Mushrooms Cremini or other, washed, quartered
- 2 tbsp Neutral Oil
- 1/2 Ea Onion Mediu, peeld, large chunk
- In a glass bowl mix all in sauce, taste, season, and balance flavor
- Cook Noodles accoring to directions, drinse, rain, toss with seseame oil, and reserve
- In a large skillet / wok over medium high heat, add oil and heat until it spiders
- Add Onion, and bell pepper, sautee until the onions are soft and translucent.
- Remove Onion and bell pepper, drain on a paper towl and reserve
- Add mushrooms and cook until they take color.
- Add kimchi and cook to take a bit of color
- Return onion and bell pepper
- Add noodles, and sauce
- Toss to coast and heat through
- Divide on to two plate, garnish with sesame seeds, jalapeno strips, halved soft boiled egg.
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