Acorn Jelly Bibim Noodles

Name: Acorn Jelly Bibim Noodles
Yield: 130.5 g
Ingredients: Roasted Seaweed 2 g; Korean Acorn Noodles 83 g; Blue Agave Sriracha 1.5 g; Monkshu Allulose 7.5 g; Brown Rice Vinegar 13 ml; Twice-Brewed Organic Soy Sauce 5 ml; Unsweetened Ketchup 4.5 g; Low Sugar Gochujang 14 g

296 kcal

#low calorie #vegan

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Ingredients

Main ingredients

Roasted Seaweed 2 g
Korean Acorn Noodles 83 g

Seasonings/Sauce

Blue Agave Sriracha 1.5 g
Monkshu Allulose 7.5 g
Brown Rice Vinegar 13 ml
Twice-Brewed Organic Soy Sauce 5 ml
Unsweetened Ketchup 4.5 g
Low Sugar Gochujang 14 g

Nutrition summary

Carbohydrates 73.05 g 91%

Protein 3.37 g 4%

Fat 1.53 g 4%

Serving size 130.5g

Cooking steps

1

Rinse the acorn jelly thoroughly and cut into bite-sized pieces.
2

Julienne the cucumber, carrot, and onion.
3

Make the sauce by mixing gochujang (Korean chili paste), soy sauce, vinegar, sesame oil, sugar, garlic, and sesame seeds.
4

Add the sauce to the acorn jelly and vegetables, then mix well.
5

Plate and top with seaweed flakes and sesame seeds to finish.

Acorn Jelly Bibim Noodles

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