Trader Joe’s PEANUT & CRISPY NOODLE SALAD KIT


“CRISPY NOODLE SALAD KIT: The crispy part of the kit includes a package of tiny fried rice “CRISPY NOODLES”. The problem? After you put on dressing? These become “Not Crispy” Noodle bits.

Pros: The Asian style Peanut Dressing they give you is tasty. It’s a bit similar to TJ’s Organic Sesame Dressing (so you could make something like this yourself using that dressing)

Cons: Cabbage as the first ingredient in the salad. I thought it was cut way too big so the salad is a bit tough and too chewy. The softer Romaine lettuce, not cabbage, should have been the first ingredient IMO, plus this cabbage should be sliced thinner. However the main problem with this whole idea for a “Crispy Noodle salad kit” is obvious. The moment you mix in those “crispy noodles” (which are tiny, see pic) with the dressing and mix it all in, the “crispy noodles” become not crispy, of course. Maybe if they used some larger kind of crispy noodles, maybe like the kind you get in a Chinese restaurant? For me, these little fried rice noodles are a Fail. We both though this salad just wasn’t good. I won’t buy it again. Its goes for $3.99. You want crispy? What might work is add some lightly crushed PLANTAIN CHIPS to this. Or croutons.

Trader Joe’s PAPPARDELLE egg noodle pasta (RECIPE)


“Pappardelle is a hearty noodle with many uses. Traditionally this hearty noodle is served with high-flavor chunky sauces made from game or pork… We like it with a robust Bolognese. It’s perfect for soaking up the flavorful juices of a pot roast and an ideal noodle for soups…”

Trader Joe’s Pappardelle noodles are good, hearty Italian egg noodles. These are especially perfect with robust chunky sauces, like a ragu Bolognese. A bag is $1.99 (8 oz). Here’s what I learned from making these a few times. To bring out the best of these noodles I suggest you don’t just cook them and put them on a plate and top with sauce. If you are just serving these with butter and cheese that’s OK to do. But if you are serving with a sauce (Bolognese maybe?) these will taste best if you finish cooking them in the sauce for a minute or two at the very end. Meaning pull them out of the water at about 4 or 5 minutes, drain (but not too thoroughly) and finish cooking them with 1/2 your sauce till they are al dente (save a little of the cooking water, which you can add to get the sauce consistency you want). Again grab them after about 4 minutes of boiling, throw them into a pan with about 1/2 cup of sauce per portion, cook and toss gently for a minute or two, until the noodles are cooked to your liking. The noodles will absorb the sauce and all the flavors, and make for a very hearty dish (see my dish, served with some asparagus as a side). Top with a bit more of your (reserved) sauce and a little grating of Parmesan.

Pappardelle with Bolognese sauce is made for each other so that’s definitely a combo you should think of for these noodles. If not a homemade ragu Bolognese you can easily use Trader Joe’s TURKEY BOLOGNESE “just sauce”. I can’t say it’s great, but it’s decent if you don’t want to make your own (see my easy turkey ragu bolognese recipe below)

RECIPEFAST & EASY TURKEY BOLOGNESE: Brown up a pound of ground turkey (optionally you can use ground beef, or mix of 1/2 pound each ground beef and pork, or Impossible meat for that matter). Sauté on high heat in a tablespoon of EVOO. Once the meat is browned nicely add 4 cloves of crushed fresh garlic, 1/2 a chopped onion (optional: a grated carrot) and turn down to medium heat. Add a spoon of wine, balsamico or just water to deglaze the bottom of the pan scraping up any bits. Saute on low covered for about 3 minutes then add a can of ROASTED TOMATOES (with or without chiles). Rinse out the the can 1/4 to 1/2 way full with milk. Add that in. Season to taste with salt, pepper and Italian herbs. Simmer on low for 20 minutes. Serve the sauce with a hearty noodle like Pappardelle.

Trader Joe’s GREEN JACKFRUIT & recipe for Pulled BBQ Jackfruit


My DIY Pulled Jackfruit on Aloha Bun with coleslaw

Jackfruit is a tropical fruit, popular with vegetarians as a “meat substitute”. When cooked it can have the texture of “pulled meat” such as pulled pork or chicken or ropa vieja. It doesn’t have much taste but it easily absorbs flavors and sauces and it’s quite good cooked up with BBQ sauce as “pulled jackfruit”. Trader Joe’s carried a pouch of PULLED JACK FRUIT IN SMOKY BBQ SAUCE in a green foil pouch (see below) but it got discontinued. Alot of people liked it and I did too, despite not being vegetarian. TJ’s does sell this can of JACKFRUIT so you can make the same thing fairly easily yourself, just mixing this can of jackfruit with your favorite BBQ sauce. A can is only $1.99 too!

How does one use Trader Joe’s Green Jackfruit in Brine, you ask? It takes on a “meaty” texture, and, much like tofu, absorbs the flavors of sauces. Our favorite preparation involves cooking jackfruit in barbecue sauce, where it eventually shreds like pulled pork, ready to be piled on a warm Honey Wheat Hamburger Bun and crowned with crunchy cabbage.

UPDATE: This is in stores again.

what it looks in the can; frankly not too appetizing, yet!
after cooking the Jackfruit; Now it looks pretty good!

https://www.traderjoes.com/home/recipes/pulled-jackfruit-sandwich

HOW TO MAKE PULLED JACKFRUIT MINI SLIDER BUNS: After opening the can, dump the liquid out and put the fruit into a colander. Rinse the jackfruit thoroughly and drain it. To get the texture, I just used my fingers and crushed up the jackfruit piece by piece. The seeds you can mash or crush or leave as is. Sauté the jackfruit in a pot in some EVOO (or butter) for about 5 minutes on low heat, stirring it gently. Add your favorite BBQ sauce (1/2 cup per can?) in. I used the SRIRACHA ROASTED GARLIC sauce, a good match. Cover the pan and simmer on very low heat for about 20 minutes stirring every 5 minutes or so and making sure it doesn’t burn. It will be thick when done. Turn off the heat and let it rest for about 10 minutes. When you are ready to assemble the sandwiches, put a scoop of the jackfruit on†o the bottom half of a TJ’s ALOHA BUN (or brioche roll). Top with some coleslaw and the top half of the bun. Enjoy! A bit messy to eat but quite tasty! 1 Can served 2 of us easily with the fixings.

Directions as per TJ’s website

(note I liked it without the water, or just a few tablespoons)

  1. Prepare Pulled Jackfruit: Drain jackfruit and pat dry. Partially shred jackfruit chunks into smaller pieces. In a sauté pan, heat olive oil over medium heat. Add jackfruit and sauté for five minutes. Add BBQ sauce and water to pan and stir to evenly coat jackfruit. Cover pan and simmer on medium-low heat, 20-25 minutes, stirring occasionally and pulling jackfruit apart as it becomes tender.
  2. Prepare Tangy Cole Slaw: While jackfruit cooks, in a large bowl, toss cabbage blend with mayonnaise and apple cider vinegar to coat. Season with salt and pepper to taste and set aside. 
  3. Prepare Sandwiches: Place a scoop of pulled jackfruit on the bottom of a bun. Top with diced onions, coleslaw, and bun top. Eat and repeat until satisfied!

DIY Shawarma Chicken (Recipe)


The other day, I wanted SHAWARMA CHICKEN but I was a bit resentful at the current price of a package of TJ’s Shawarma Chicken. It now costs about $11-12 ($6.50/lb. currently) way up from what it orginally cost. I knew I had some boneless chicken thighs in my freezer, and I have spices of course and Greek yogurt. Why not just do a DIY SHAWARMA style chicken on my own and save some dough!? So I did just that. How did it turn out? Delicious! You can easily do a DIY Shawarma Chicken if you want to save some money, and who doesn’t these days with the constant inflation and sticker shock when you go shopping?

I used Trader Joe’s boneless skinless chicken thighs that I had in my freezer (I defrosted the chicken overnight in the fridge) Or buy fresh boneless skinless thighs; they will easily be about $2 cheaper per pound (if not more) Vs. TJ’s Shawarma Chicken which has crept up in price a few times from the original $3.99/lb to $6.49/lb as of this post.

DIY Shawarma Chicken Recipe: Put chicken in a bowl and add 3 tablespoons of Greek Yogurt. Add a few teaspoon of fresh lemon juice. Crush 4 cloves of garlic with a little salt and mix into chicken. Add a few spoons (to taste) of ZHOUG Yemeni spicy green sauce. Mix. Even this very simple version will work fine, however to make this better we should add ground spices with “Middle Eastern” flavors. Here’s some ideas for Trader Joe’s spices you can add :

Trader Joe’s EVERYDAY SEASONING (grinder), Onion Salt, Ground Turmeric, Ground Cumin, TJ’s AJIKA blend, TJ Smoked Spanish Paprika, TJ Zaatar spice blend, Black pepper, PINK SEA SALT. A pinch of cinnamon. A small glug of olive oil. MIX everything well so all the spices are mixed in. Let it marinate in fridge for 2-6 hours or overnight or up to 2-3 days. When ready to cook, just make it as you normally grill TJ’s Shawarma chicken thighs. You can of course also make this instead with CHICKEN BREASTS if you prefer white meat but just be very careful about not overcooking them. I like to cook a sliced onion in the same pan as I grill the chicken.

Trader Joe’s TRADITIONAL CARNITAS Mexican Style Oven Roasted Pork


Trader Joe’s sells packages of “CARNITAS” (Mexican style oven roasted pork). Frankly in the package it may not look look very appealing but trust me, this is not just good, TJ’s Carnitas are delicious. Tender, slow roasted, melt in your mouth, delicious porky goodness. Carnitas (“little meats) are a traditional Mexican preparation & cooking method with the pork typically cooked in enormous copper pots by special masters, slowly stirring it for hour with long handle wooden paddles. Cooking carnitas is an art. You can’t even really make carnitas at home. When done the pork is so tender and juicy it is almost falling apart. Typically the cooked carnitas meat is chopped up for tacos or other dishes. “Trader José’s” version of carnitas can be used to make excellent tacos. Now even though it’s fully cooked, it will be far tastier if you brown it and I strongly recommend you do. Its worth the little extra effort and your tacos will be far tastier. Please do not microwave it – despite the fact they say you can on the package. Just toss it in a pan. I cut up the big piece of meat into a few pieces and cooked it on low-med heat for about 10-20 minutes turning the pieces every 5 minutes or all the side were golden brown and delicious. Some interior fat in the meat will melt doing this too. The carnitas may start to fall apart as you turn it, that’s fine. When its all done, take out the meat, rest it a minute or two and then either chop it up into bite size piece or what I like to do: shred it up using two forks. You can use the carnitas as a filling for tacos or quesadillas with your desired accompaniments. Personally I like traditional Corn Tortillas but use any tortilla you like. Now besides using this for tacos, this tasty roasted pork can be used for other things too of course. So for example this pork is great used for Chinese cooking. I make fried rice using this pork chopped into bite size pieces instead of Cha Siu and it’s super yummy. How about Ramen? Sure. Cut into slices, grill them a bit and use these as the Ramen topping like the traditional slices of Cha Siu. Italian? Chop up the meat for a super easy tasty meat sauce, which you add to tomato or marinara sauce – voila, an instant “Ragu” or meat sauce for pasta or gnocchi. You can even just serve this delicious pork on its own with some lime or salsa or as a topping for a salad. Or make a Cuban Sandwich with this, ham and some Swiss! Trust me, you will find this TJ Carnitas useful to use for many things. The 12 oz. package of TRADITIONAL CARNITAS goes for $6. I would buy this again

BTW – TJ’s PINEAPPLE SALSA goes very well with this pork carnitas for tacos etc.

Trader Joe’s BUTTERMILK BRINED HALF CHICKEN


Trader Joe’s BUTTERMILK BRINED HALF CHICKEN

Gave this new product addition a try as it sounded a bit interesting. I grilled the chicken in a cast iron pan. Was it really “exceptionally moist and juicy” as advertised? Frankly it was OK however I found the taste and texture really nothing special. My main question was given the premium price ($5/lb) is it worth it – Versus – my just buying bone in chicken at Trader Joe’s (which is around 1/2 the price) then fixing that up myself. Marinating it in buttermilk or yogurt takes minutes to make, though it does need time to marinate). Now TJ’s sells a whole chicken for $1.99 a lb. or about $10-11 for a 5 lb bird which will feed 4 (or you can buy parts for $2-4/lb.)

The 1/2 chicken I got was 1.5 lbs. Clearly from a very small chicken (around 3 lbs) The leg here only had about 3 bites worth of meat on it, though the breast was fairly meaty. It came with the neck too, something that most people might just throw away (me, I gave it to the cats!) So cooked, there was not a ton of meat on this 1/2 chicken. I doubt this 1/2 chicken will “serve two people?” as they suggest. In sum, I didn’t find this a very good value. It would be cost way less to just buy chicken and just marinate it myself. Personally I would more likely marinate it in Greek YOGURT (yogurt makes for very tender chicken). For a better flavor than this bland marinade I would use a lot of spices, for an Indian or Middle Eastern flavor. Tumeric, Cumin, Garlic, Ajika. Now that would be make a way more interesting grilled chicken dish than how this pretty meh chicken turned out. Also, it may not be a fair comparison yet still I could not help thinking for I paid for this 1/2 chicken ($7.50) I could have picked up a whole rotisserie chicken for less (BJs or Costco) and they are very tasty. So personally I probably will not buy this buttermilk brined chicken again. If I wanted “easy and ready to cook” I would rather pick up something right next to this that I know is actually worth it : TJ’s SHAWARMA CHICKEN which sells for a dollar more a pound than this, and as its boneless, has zero waste so more bang for the buck.

Now since writing this review, I have learned a TikTok video recipe about this Trader Joe’s brined half chicken went viral and sparked a lot of interest in this chicken. I watched the video. The cooking techniques she does look sound to me (salting to bring moisture to the surface, wiping off moisture, grilling the skin, and then roasting) however this should produce as good results with any marinated or brined chicken.

TJ says: https://www.traderjoes.com/home/products/pdp/buttermilk-brined-half-chicken-073854

“Are you a seeking the secret to sensationally moist and juicy Chicken? Search no further, your quest is complete—it’s Buttermilk! This cultured dairy product makes a magnificent marinade, as the acidity in the Buttermilk will tenderize the chicken, allowing it to retain more of its juices when cooking…”

Great copy-writing however the product didn’t live up to this description in my opinion. Of course try it for yourself if you are interested. However I would suggest if you do, season it up quite a bit. It’s pretty bland as-is.

Trader Joe’s “Tteok Bok Ki” KOREAN SPICY RICE CAKES


“This dish, a mainstay of Korean street food, begins with cylinders of tender, chewy rice cakes (think mochi or gnocchi) cooked in a spicy-umami, savory and sweet sauce….”

(update summer 2022: its been MIA for awhile (NYC)

I confess when I saw these for the first time in the frozen Asian food section at Trader Joe’s recently I got pretty excited. Because Tteok Bok Ki is a Korean dish that I am pretty crazy about and have eaten plenty of. In case you’re not familiar with it already, Korean “Tteok Bok Ki” (pronounced Tok Boke Kee) is a hugely popular typically Korean dish, comprised of consisting of soft, super chewy rice cakes in a tube shape that are cooked in an addictive spicy, sweet red sauce of Gochugang (Korean red pepper paste), brown sugar, sesame oil, sesame seeds plus other seasonings and it has lots of Umami. So of course I had to try Trader Joe’s version, which says “Product of Korea” on the package. Having now tried it while I can’t say of course that it’s the best I ever had still it’s fairly good and tasty enough to recommend you give it a try. We had it for dinner and really enjoyed it, especially as I fixed it up a bit with a few ingredients (see below). Inside the package are two bags, one containing white rice cakes and bag of sauce which the instructions tell you to thin with a cup of water. I made them in the “Traditional Preparation” style written on the package. I don’t see the point of making the “crispy” style as they will be covered with sauce and not crispy after that.

TIPS: I found that the recommended 1 cup of water they state seems like too much. The sauce came out a little thin and this sauce should be pretty thick, to really coat the rice cakes. So the next time I make these I’ll reduce the water to 3/4 or even 1/2 cup for a thicker sauce. You can always add a few tablespoons of water if too thick. Also be sure to stir quite a bit as it cooks, as this also thickens the sauce from starch released by the rice cakes.

Another TIP: To make it more authentic I added a some things and suggest you should too. At the very least add a few hard boiled eggs which is the way it’s typically served in Korea. Add the eggs into the sauce so they cook for about 5 minutes in the sauce to get a bit imbued with it (cut them in half when you serve). Also, in Korea the dish might have thin “fish cakes” in it. If you have an H-Mart near you, you can get these type of thin fish cakes or other add-ins. As I didn’t have any, I improvised with something I had in the fridge which was some TJ “Baked Tofu”. That kind of worked for texture and another element plus additional protein. I sliced the tofu thinly in the style of those aforementioned fish cakes. I also threw in a bit of fresh cilantro (Pak Chi) and that worked well too for flavor and color. I gave them a little drizzle of Sesame Oil just before serving. Chopped scallions are very typical as well so add some. If you happen to have a box of Gochugang in the fridge, adding in a tablespoon or two during cooking couldn’t hurt for maximum authentic Korean flavors.

The final dish turned out quite tasty and made a nice dinner for two of us along with some good Kimchi – or just make a salad. It was not very spicy. If you add a few things (even just a few hard boiled eggs and chopped scallions) it turns this basic package from a side dish into a lunch or dinner. The TJ package goes for only $3.79 (1 lb). If you get Tteok Bok Ki in a Korean restaurant it could easily cost triple that price, though of course the one you get at a restaurant is likely be better. However if you fix this up a wee bit this can turn out pretty decent. So given how convenient this frozen TJ version is, I will surely buy this again (update: we have already) It’s a real treat of Korean textures and flavors. In future I may get those fish cakes at H-Mart which are optional but will really make this into a more authentic Tteok Bok Ki. I love that Trader Joe’s is carrying more and more Korean foods. Now if Trader Joe’s could only improve their source of the mediocre meh KIMCHI they carry (sigh, its better than nothing). H-Mart has great Kimchi. Just sayin’!

AS-IS the package is GLUTEN FREE and VEGAN.

Optional TJ list for shopping: eggs, cilantro, scallions, toasted sesame oil, baked tofu…

https://www.traderjoes.com/home/products/pdp/tteok-bok-ki-071551

Trader Joe’s GROUND TURKEY (with recipe: Turkey Bean Chili )


Ground turkey is something I buy fairly frequently at Trader Joe’s as I find it a versatile ingredient. It’s a convenient protein to have on hand in the fridge, or freezer. Obviously also it has less fat and calories than ground beef, plus is much less expensive, all of which is why ground turkey is a big go-to ingredient for many people. Taste-wise however ground turkey is on the bland side and needs some jazzing up to be tasty. I have found it benefits from two things. One, deep browning. Getting it really browned improves its flavor (due to the Maillard effect). Number two: using lots of seasoning. One excellent match for ground turkey is TJ’s taco seasoning, the 79 cents “miracle” packet. Other good Trader Joe’s seasoning blends that match well with it are: TJ’s Cuban Style Citrus Garlic Blend seasoning, TJ’s Ajika Georgian Seasoning, ground cumin, black pepper and of course lots of garlic, ground or especially fresh chopped garlic. So my “secret” for ground turkey is I season it really, really generously, coating it completely, as the TJ ground turkey is pretty “wet” which make it’s hard to brown. I’ve found a good amount of dry seasoning coating on the outside gives it a drier surface that makes it brown more easily. So if you put a good deal of seasoning on the outside to provide a dry surface for pan grilling (add as little salt or no salt since the seasonings may have salt, check the package) it helps. I also try to minimally compress the ground meat even if making into a burger. I don’t compress the meat much either, as minimally as possible. I sprinkle the dry seasonings generously all over and gently lay it into a VERY hot cast iron pan with good tablespoon or two of olive oil or an oil and butter mix. I don’t touch or move it at all until the bottom side has turned quite brown which can take a good 6-8 minutes. If making turkey for tacos, I just lay it from the package (seasoned) into the pan and try to not break it up until it is done and very browned. This yields large chunks which I like. If you want to mix it with other ingredients like chopped veggies, then you can even add an egg and some binder (panko, breadcrumbs, etc) and then form that into patties.

Ground turkey recipes are all over the internet and found easily. Here’s mine for a fast turkey bean chili.

EASY TURKEY BEAN CHILI: Season turkey as described above, Cook in a hot pan in a nice slug of oilve oil (better still a mix of oil & butter). Cook until turkey is very browned on one side; then flip and add a chopped medium onion and ground cumin to taste. Sauté together until the onion is a lightly browned and fragrant. Add a few cloves of chopped garlic. Break up the turkey keeping a few large chunks for texture. Add a large tablespoon of Tomato paste, mix in and cook on low-medium heat for a minute. Add a can of drained red kidney (or black beans) then a can of Fire Roasted Tomatoes with Green Chiles. Rinse out the can with some water to get everything and add all that liquid. Simmer everything on low for about 20-30 minutes to let the flavors blend. Taste and adjust seasoning/salt if needed. Serve with rice with grated cheddar cheese on top. (Variation -Turkey Bean Chili Soup; this can easily become a soup instead of a stew, just add more liquid (chicken or beef broth or another can of tomatoes) and simmer together till done. )

The TJ ground turkey goes for about $4 a lb. The regular turkey is better overall. The more expensive all white meat ground turkey breast kind can turn out too dry unless you are super careful cooking it, and mix it with other ingredients to keep it moist. If you don’t use ground turkey within 2 days of purchase, put the package in the freezer, and do an overnight defrost in the fridge the day before you want to use it. Yes I know it has a 2 week “use by” date on the package but all ground meats are best used as fresh as possible, within a day or two. TJ’s dates are way too generous for me.

UPDATE: (April 2022, I noticed ground turkey has prices crept up about 50 cents due to rampant inflation)

TJ’s ARGENTINIAN RED SHRIMP with Ginger Garlic Butter & Togarashi Seasoning


(defrosted)

This is the wild same Argentinian Red Shrimp TJ’s has but packaged up with seasoned butter for a ready-to-cook meal. Convenient, yes, but naturally you pay extra for said convenience. We made this and the finished dish with the sauce was very tasty, but honestly nothing I could not have done with maybe 5 minutes of little effort. This pack is $8 for a 9 oz portion which cooked, makes for two meager portions for 2 as a dinner. To make this into a full meal (for two) I served the shrimp with a few sides plus a salad and a little French bread. Follow the instructions on the package which are to thaw overnight in the fridge. After defrosting I used a thin knife to get it out of the package (actually a bit tricky) and tossed the whole mess into a hot nonstick pan with a little (extra) butter. These Red Shrimp cook fast – they will be done in about 1 1/2 minutes – so be careful not to overcook them if you want the shrimp to stay plump and juicy.

Frankly if you want to get more bang for your buck it’s easy to just buy a pound of shrimp and make a similar sauce. Buy the bag of frozen WILD RED ARGENTINIAN SHRIMP ($10.99) and just add some butter and seasonings. This package is convenient but not great value and its so easy to make shrimp and add a few things. Personally I probably won’t buy this again, I’ll just do it myself. Your call.

Need a recipe for a sauce? Here you go:

GINGER/GARLIC BUTTER SAUCE: Grate or finely chop 1/2″ of fresh ginger and 2-3 cloves of garlic (optional: a little grated fresh lemon peel too); Melt about 2 tablespoons of butter in a hot non-stick pan; Toss the garlic and ginger into. Sauté 30 seconds, then toss in your (defrosted) shrimp and cook tossing them for about 60-90 seconds just until the shrimp turn opaque (max, 2 minutes lest they will shrink up). As soon as they are opaque and pink. add the juice of 1/2 a lemon. Optional: if you like spice, add a small spoon of BOMBA or your favorite something spicy to taste. Add a pinch salt and pepper to taste. Garnish with chopped parsley or scallions. Serve with rice and/or crusty bread to mop up the tasty sauce.

Cooked (I garnished with scallions)

https://www.traderjoes.com/home/recipes/honey-aleppo-shrimp

(NB: TJ’s recipe says cook the shrimp for 5-10; just ignore that unless you want really overcooked shrimp! Cook no more than 2 minutes)

Trader Joe’s Korean Glass Noodles & Vegetable Stir Fry “JAPCHAE”


Trader Joe’s frozen JAPCHAE ; Korean Sweet Potato Glass Noodles & Vegetables stir fry

(update, march 2021: i haven’t been able to find this for some time. hoping its just a supply chain issue and not disco’d. Update2, may 2021: finally back! i just saw these again!

I had read about this new Trader Joe’s Korean frozen dish on offer. Reports on the internet were that it was good. I had to wait for it to hit our shelves in NYC so I could check it out, as I love Korean JapChae. Finally I saw it in our TJ’s here and got one to try. I was pretty impressed. It is indeed quite good. Even my (Korean) wife gave it her seal of approval with her comment “it tastes like JapChae” – it tastes authentically Korean. Lable does say it’s “MADE IN KOREA”. The noodles in JapChae are a clear vermicelli type noodle made from Korean sweet potato. These are called glass or cellophane noodles as that is what they resemble. Korean Chap jae or (Jap Chae) is a tasty noodle stir fry dish. TJ’s ChapJae is VEGETARIAN / VEGAN. Trade Joe’s sells it in the frozen Asian section, ready to eat. As well as being quite tasty it’s a pretty good deal at $2.99 (for 10 oz package). For the two of us, the container made 2 medium sized portions for a side dish. If you add things, it can become a dinner or main dish. We ate this with our dinner of potsticker dumplings. These two were a great combo together! We enjoyed the dumplings with this side dish of noodles with a bit of Kimchi too.

Carrots and red and green bell peppers round out the dish. Drizzle some more toasted sesame oil on just before serving if you have it. This dish is not spicy. Add something if you want it spicy. One can “beef up” the dish just by adding additional things: protein, more veggies. For example we put fried eggs on top which was a terrific addition. Top each portion with a fried egg, or you could make soft scrambled eggs and mix them into the noodles when they are ready to serve. You could also add in some BAKED TOFU or serve it on the side with this. So you can easily take this package of JAPCHAE and use it as the base for making a bigger fuller meal out of it. Add in to the noodles (or top when serving): cooked ground beef or ground turkey or pork, grilled chicken, shrimp, salmon or what have you. You can add more vegetables, too! Mushrooms, spinach, green beans…. Add stuff to this and you will have a delicious easy dinner for two, for way less than takeout. We liked TJ’s Jap Chae alot and will definitely buy this again.

One side note though: it does have a pretty high SODIUM CONTENT. If you eat this whole container yourself, note that you are getting a lot of Sodium (1120 mg) or almost half of the daily recommended level (2300 mg). Eating 1/2 the container as a serving brings the Sodium down to (560 mg) 24% of the recommended level, clearly much better for you. Always take a look the Sodium levels on any prepared / packaged food as many foods, can skew pretty high especially some Asian dishes. Get into the habit of checking the Nutrition labels when buying prepared foods, especially as it regards salt, something Americans eat generally way too much of.

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