Vegan Soba Noodle Bibimbap

October 14, 2014

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.

1 bundle of soba noodle
Water
2 tablespoons vegetable oil
4 oz firm tofu (¼ box of tofu), sliced
¼ cup bean sprouts
1 cup mushrooms, sliced
¼ teaspoon soy sauce
¼ teaspoon sesame oil
2 tablespoons gochujang (chili paste)
1 tablespoon water
1 tablespoon soy sauce
1 ½ teaspoons granulated sugar
½ tablespoon sesame oil
¼ cup matchstick sized carrots
¼ cup sliced cucumbers
1 chili pepper, sliced (optional)

For the noodles: Boil water in a medium sized pot, and then add soba noodles. Cook the noodles for 6-7 minutes until the noodles are tender. Remove the pot from heat and drain the noodles. Run the noodles...
See the full directions on my site

Nutritions

Calories
613

Sodium
2053mg
85% DV

Fat
41g
63% DV

Protein
24g
49% DV

Carbs
35g
12% DV

Fiber
8g
33% DV