Bibimbap

300g Basmati or Jasmine Rice (600g cooked)
300g Water

3 Cloves Garlic
200g Carrots
200g Zucchini
150g Mushrooms
200g Spinach

250g Bean Sprouts (1 can, drained)
540g Tofu

100g Soy Sauce
1 Tbsp Sesame Seeds
Salt and Pepper to taste

Prepare rice. Heat oil in a wok and saute garlic and carrots. Add zucchini, then mushroom,s then spinach. Stir fry until vegetables are cooked. Add bean sprouts and tofu. Add soy sauce, sesame seeds, salt, and pepper, and stir fry until all ingredients are heated through.

Yield: Approx.  2250g

Chap Chae Noodles

180g Starch Noodles (or substitute other noodles) (450g cooked)

150g Onion
5 Cloves Garlic
150g Carrots

200g Spinach
120g Mushrooms

540g Tofu

8 Green Onions
4 Tbsp Soy Sauce
2 Tbsp Sugar
2 Tbsp Sesame Oil
2 Tbsp Sesame Seeds

Prepare noodles. Heat oil in a wok. Stir fry carrots, onion, and garlic until soft. Add mushrooms and spinach and cook through. Add green onions. Add soy sauce, sugar, sesame oil, and sesame seeds. Mix in noodles and tofu.

Yield: Approx. 1650g