Acorn Bibim Noodles

Name: Acorn Bibim Noodles
Yield: 127.5 g
Ingredients: Roasted Seaweed 2 g; Korean Acorn Noodles 81 g; Low Sugar Gochujang 14 g; Blue Agave Sriracha 1.5 g; Monkshu Allulose 7.5 g; Brown Rice Vinegar 13 ml; Double Brewed Organic Soy Sauce 4 ml; Unsweetened Ketchup 4.5 g

288 kcal

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Ingredients

Main ingredients

Roasted Seaweed 2 g
Korean Acorn Noodles 81 g

Seasonings/Sauce

Low Sugar Gochujang 14 g
Blue Agave Sriracha 1.5 g
Monkshu Allulose 7.5 g
Brown Rice Vinegar 13 ml
Double Brewed Organic Soy Sauce 4 ml
Unsweetened Ketchup 4.5 g

Nutrition summary

Carbohydrates 72.59 g 92%

Protein 3.23 g 4%

Fat 1.49 g 4%

Serving size 127.5g

Cooking steps

1

Boil the acorn noodles in boiling water.
2

Rinse the boiled acorn noodles in cold water and drain well.
3

Julienne the cucumber and carrot, and slice the lettuce into bite-sized pieces.
4

Mix together the sauce ingredients (gochujang, soy sauce, vinegar, sugar, sesame oil, and minced garlic).
5

Add the acorn noodles and assorted vegetables to a bowl and pour the sauce evenly over them.
6

Mix well, serve on a plate, and sprinkle sesame seeds on top to finish.

Acorn Bibim Noodles

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