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.
Stir-fried cheung fun (rice noodle rolls) is something I grew up eating for brunch or a light meal on weekends - my mom would whip some up as a treat for me and my brother whenever she had a chance to pick some up from the Chinese grocery store. I have a lot of fond memories of eating it in pyjamas on lazy Saturdays, and cooking it always makes me feel nostalgic.
I love learning my mother and my grandmother’s home style Chinese recipes - they’re the foods I crave that I just can’t seem to get anywhere else. This pork tenderloin with silken tofu and crunch green beans is one of my all-time favourites that never disappoints, and always leaves me feeling extra grateful that I got to eat this so often growing up.