
Chapchae is a Korean dish, often served at room temperature, made from chewy, transparent yam noodles, stir fried in sesame oil with carrots, onion, spinach, mushrooms and tofu, seasoned with a lightly sweetened soy sauce and topped with sesame seeds. I’m going to accompany this with some delicious stir-fried Ontario garlic scapes donated by Peter McClusky of the Toronto Garlic Festival – imagine a cross between a green bean and asparagus, with a lovely garlic kick… Served with some spicy kimchi and sweet daikon pickles.
$12
Add a fried organic egg +$1.50
(Veg’n-friendly and gluten free)