I saw the movie Parasite a couple weeks ago, and it was one of those movies that really stuck with me. I kept replaying certain scenes in my head - in particular, the glorious ram-don scene. The high-low contrast between the cheap packet of noodles and the expensive top sirloin was such a brilliant way…
Jap Chae is one of the first Korean dishes I learned how to make - it’s something I had at restaurants countless times (I’m obsessed with the chewy texture of the noodles!) but it had never occurred to me to try making it at home until I scrolled past a homemade recipe for it on my IG feed. Beyond the noodles, jap chae is really just a stir fry recipe at its core, and it’s surprisingly easy to make at home.
I love making stir fry for a quick midweek dinner, and this spicy udon has quickly become a regular go-to for me. I don't typically love ground pork because I find it can be a bit dry, but in this recipe it soaks up all the spicy goodness and blends wonderfully with the pillowy udons and tender Napa cabbage. This recipe was originally inspired by Bon Appetit's Better Than Takeout Udon recipe, but I made a few variations to suit my tastes (ie. adding gochujang for a more complex, spicy flavour) and now I can't imagine ever going back to the original version without spice!
Secret confession: one of my favourite meals of all time is the Pad Sew from Thai Express in the mall food court. I love the sweet and savory combination of the saucy noodles, egg, and slightly bitter greens. I like getting the beef version when I'm at the mall, but occasionally I switch it up and get the fried tofu version because I love the way it soaks up all of the sauce.