Konjac Bibim Noodles

Name: Konjac Bibim Noodles
Yield: 328 g
Ingredients: Boiled Egg 45 piece; Bean Sprout 100 g; Romaine Lettuce 25 g; Shirataki (Konjac) Noodles 100 g; Perilla Oil 10 g; Red Pepper Powder 3 spoon; Brewed Vinegar 20 ml; Hae-sal-dam-eun Sigan Soy Sauce (Aged Brewed Soy Sauce) 5 ml; Keto Gochujang 20 g

235 kcal

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Ingredients

Main ingredients

Boiled Egg 1 piece
Bean Sprout 100 g
Romaine Lettuce 25 g
Shirataki (Konjac) Noodles 100 g

Seasonings/Sauce

Perilla Oil 10 g
Red Pepper Powder 3 spoon
Brewed Vinegar 20 ml
Hae-sal-dam-eun Sigan Soy Sauce (Aged Brewed Soy Sauce) 5 ml
Keto Gochujang 20 g

Nutrition summary

Carbohydrates 14.5 g 23%

Protein 11.12 g 18%

Fat 16.26 g 59%

Serving size 328g

Cooking steps

1

Rinse the konjac noodles thoroughly in cold water and drain well.
2

Julienne the cucumber, carrot, and onion thinly.
3

Make the sauce by mixing gochujang, soy sauce, vinegar, sugar, minced garlic, sesame oil, and sesame seeds.
4

Place the konjac noodles and vegetables in a bowl.
5

Pour the sauce over and mix well.
6

Top with boiled egg and seaweed flakes.

Konjac Bibim Noodles

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