Bibimbap Noodles

Bibimbap Noodles is a delicious fusion dish that combines the vibrant flavors of traditional Korean bibimbap with the comforting texture of pasta. This Halal-friendly recipe features a colorful array of vegetables and a savory sauce that will delight your taste buds.

Ingredients

• Spaghetti or udon noodles - 200 grams
• Cucumber - 1 small, julienned
• Carrot - 1 medium, julienned
• Zucchini - 1 small, julienned
• Mushrooms (shiitake or button) - 100 grams, sliced
• Eggs - 2, fried or poached
• Soy sauce (Halal) - 2 tablespoons
• Gochujang (Korean chili paste) - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon, toasted
• Salt - to taste
• Pepper - to taste

Steps

1. Cook the spaghetti or udon noodles according to package instructions. Drain and rinse under cold water, then set aside.
2. In a large skillet, heat sesame oil over medium heat. Add minced garlic and sliced mushrooms, sautéing until mushrooms are tender, about 3-4 minutes.
3. Add the julienned cucumber, carrot, and zucchini to the skillet. Stir-fry for an additional 3-5 minutes until the vegetables are slightly tender but still crisp. Season with salt and pepper to taste.
4. In a small bowl, mix together the soy sauce and gochujang until well combined. Pour this sauce over the cooked noodles and toss to coat evenly.
5. Add the sautéed vegetables to the noodles and mix gently until everything is combined.
6. Divide the noodle mixture into two bowls. Top each serving with a fried or poached egg, chopped green onions, and a sprinkle of toasted sesame seeds.

Nutrition

• Calories: 550
• Protein: 20 g
• Carbs: 75 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 186 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins from the fresh vegetables.
• Provides a good source of protein from the eggs and noodles.

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