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.
In my version of jap chae, I like to prep all my vegetables into roughly the same sizes. It helps when I'm mixing the dish together at the end. And it's just more pleasant to eat if everything is relatively the same size. So here I have some julienned carrots. I use a nifty little julienne peeler that makes these thin slices in perfect uniform quickly. It's one of the few gadgets that I do own and it's completely worth it.
jap chae lunch