Konjac Bibim Noodles

Name: Konjac Bibim Noodles
Yield: 308 g
Ingredients: boiled egg 45 pc; mung bean sprouts 100 g; romaine lettuce 25 g; silken konjac noodles 100 g; perilla oil 10 g; gochugaru (Korean chili flakes) 3 spoon; brewed vinegar 20 ml; Hae-sal-dam-eun Sigan Soy Sauce (Aged Brewed Soy Sauce) 5 ml

208 kcal

#diet #low calorie #low carb

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Ingredients

Main ingredients

boiled egg 1 pc
mung bean sprouts 100 g
romaine lettuce 25 g
silken konjac noodles 100 g

Seasonings/Sauce

perilla oil 10 g
gochugaru (Korean chili flakes) 3 spoon
brewed vinegar 20 ml
Hae-sal-dam-eun Sigan Soy Sauce (Aged Brewed Soy Sauce) 5 ml

Nutrition summary

Carbohydrates 8.39 g 16%

Protein 10.27 g 20%

Fat 14.75 g 64%

Serving size 308g

Cooking steps

1

Rinse the konjac noodles under running water and blanch in boiling water for 2 minutes.
2

Drain and rinse with cold water.
3

Julienne cucumber and carrot.
4

Mix bibim sauce ingredients (gochujang, vinegar, minced garlic, sugar, soy sauce, sesame oil, sesame seeds) thoroughly.
5

Add the vegetables and sauce to the konjac noodles and mix well.
6

Top with boiled egg and seaweed flakes to finish.

Konjac Bibim Noodles

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