Konjac Bibim Noodles 2

Name: Konjac Bibim Noodles 2
Total time: 20 min
Yield: 655 g
Ingredients: boiled egg 45 ea; perilla leaves 10 bundle (20 leaves); fresh carrot 50 g; lettuce (green, fresh) 50 g; fresh cucumber 60 serving; konjac noodles (fresh) 200 g; boiled chicken breast 100 g; allulose syrup 40 spoon; sesame oil 10 spoon; organic plum extract 10 g; soy sauce 20 bundle; brewed vinegar 30 ml; gochujang 30 tablespoon

Cook 20 min Difficulty NORMAL 436 kcal

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Ingredients

Main ingredients

boiled egg 1 ea
perilla leaves 0.5 bundle (20 leaves)
fresh carrot 50 g
lettuce (green, fresh) 50 g
fresh cucumber 1 serving
konjac noodles (fresh) 200 g
boiled chicken breast 100 g

Seasonings/Sauce

allulose syrup 40 spoon
sesame oil 10 spoon
organic plum extract 10 g
soy sauce 20 bundle
brewed vinegar 30 ml
gochujang 30 tablespoon

Nutrition summary

Carbohydrates 67.05 g 47%

Protein 39.69 g 28%

Fat 15.76 g 25%

Serving size 655g

Cooking steps

1

Rinse the konjac noodles in cold water.
2

Blanch the konjac noodles in boiling water for 2 minutes, then drain.
3

Julienne cucumber, carrot, and cabbage.
4

Mix the sauce ingredients (gochujang, soy sauce, vinegar, oligosaccharide, minced garlic, sesame oil, sesame seeds).
5

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

Place the konjac bibim noodles in a bowl and top with half a boiled egg.

Konjac Bibim Noodles 2

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