Lunch Week 44: Jap Chae

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.



So my lunch for the week: Jap Chae



The holidays are coming up and I wanted to get a head start on eating well. People, myself included, tend to go all out during these times of the year and end up regretting the over eating. So to offset that gluttony, I've decided to try to be better during the week. So this week, I made vegan jap chae which is a Korean sweet potato noodle dish with various vegetables.

Not only is this dish vegan but it also turns out of be gluten free too (if you're into that). So it's pretty healthy but it's certainly not devoid of flavor nor texture. Oh, it's quite the opposite. Of course, you can add meat or eggs to the dish if you please. Strips of beef like bulgogi or chicken would work really nice here. And even thinly cut strips of egg pancakes would be delicious here. Want protein but not meat? Try tofu. That would be wonderful as well. It's quite versatile actually.

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Lunch Week 29: Pad See Ew

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.



So my lunch for the week: Pad See Ew

Who knew that Pad See Ew was so simple to make with such little ingredients? But you know what they say about simple recipes, right? Well, it's even more difficult to perfect since there's very little one can do to hide mistakes. You really only have one shot to do it right. So while I was excited to make this sweet salty rice noodle dish with pork and Chinese broccoli, I was also a bit scared to screw it up big time. Lucky for me, Mr. M&P is much less critical than I am.

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Tuesday Night: Gotham West Market - Ivan Ramen and Genuine Roadside

Towards the end of one year, my friends thought that we weren't hanging out enough. It's true, we weren't. So they started Tuesday night get-togethers. Every Tuesday, we'll pick a bar to drink, eat, and hang out for a couple of hours. Whoever can make it will attend. If you're busy, it's okay. There's always next week. So this is Tuesday Nights on Tasty Eating where you will find bars that serve food and how we like them.



On this recent Tuesday Night, we headed out to: Gotham West Market



I really wish this food court was open when Mr. M&P and I used to live in Hell's Kitchen. It was would certainly made it in our weekly rotation for food.

They have some pretty tasty places in there like Ivan Ramen which is all the rage right now. His sweet savory ramen broth, chewy noodles, and garnishes have been praised by many. On my night there, I had the Classic Shoyu ($13) with his famous chicken broth, chasu, and added an egg (+$2). Delicious and flavorful. The rye ramen noodles were heartier than most noodles and paired well with the broth. Overall, it's a lighter ramen but I don't mind it at all. It's certainly different and yet very delicious.

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Cooking: Sesame Noodles

The sesame noodles I made for the potluck were relatively easy to make. In fact, much like Italian pasta, it involved a quick sauce then tossing it with freshly cooked noodles.

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