Vegan Soba Noodle Bibimbap

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  • Vegan Soba Noodle Bibimbap

Soba noodles topped with lightly fried tofu, sautéed mushrooms, thinly cut carrots, sautéed bean sprouts, sliced cucumbers, and red chili peppers then tossed in a spicy chili paste sauce. This quick and easy vegan dish is a twist to the classic Korean bibimbap.

Vegan Soba Noodle Bibimbap

Also seen on Cooking with a Wallflower

Ingredients

1 pound soba noodles ( 1 bundle )
to taste water
2 tablespoons vegetable oil
4 ounce firm tofu ( (¼ box tofu) sliced )
1/4 cup bean sprouts
1 cup mushrooms ( sliced )
1/4 teaspoon soy sauce
1/4 teaspoon sesame oil
2 tablespoons chili paste ( gochujang )
1 tablespoon water
1 tablespoon soy sauce ( )
1 1/2 teaspoons granulated sugar
1/2 tablespoon sesame oil ( )
1/4 cup matchstick carrots
1/4 cup cucumber ( sliced )
1 chili peppers ( sliced (optional) )

Directions

 


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