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

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 25g 128%

Polysaturated Fat 5g 33%

Monosaturated Fat 10g 66%

Cholesterol 10mg 3%

Sodium 2053mg 85%

Potassium 1886mg 53%

Protein 24g 49%

% DAILY VALUE^*

Total Carbohydrate

Fiber 8g 33%

Sugar 19g 39%

Vitamin A 9112IU 182%

Vitamin B6 2mg 115%

Vitamin C 80mg 134%

Calcium 242mg 24%

Iron 6mg 34%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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