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Rice Noodle Bowl
- a simple lunch idea -








This dish was inspired by the Korean Bibimbap (mixed rice), but instead of rice I used some rice noodles.

Tofu - the main protein source of this meal

Green beans - your daily amount of greens

Cucumber salad - quick pickled with rice vinegar

Homemade kimchi - the perfect spicy and tangy addition

 

What you need for 1 serving:

2 tbsp soy sauce

1 tsp sesame oil

1 clove of garlic, minced

1 tbsp gochujang paste or chili oil

100 g firm tofu

1/2 cup of thinly sliced cucumber

1 tbsp rice vinegar

1 portion of vermicelli noodles

1 cup of frozen or fresh green beans

a few spoonfuls of vegan kimchi







method:

1. First of all prepare and measure all the ingredients to make the cooking process as easy as possible.

2. Make a sauce by whisking together the gochujang paste, soy sauce, minced garlic and sesame oil.

3. Cut tofu into half centimeter cubes and drizzle it with 1 tablespoon of the sauce.
Let it rest for 5-10 minutes.

4. Thinly slice the cucumber and marinade for a few minutes in some rice vinegar (plus an optional 1 teaspoon of soy sauce).

5. Prepare the noodles as said on the packaging. Rinse with cold water. Season with 1 tbsp of the sauce.

6. In a non-stick pan fry the tofu cubes for 5 minutes on each side until slightly golden-brown and crispy.

7. Sautee the green beans with 1 tbsp of the sauce until tender.

8. Assemble the bowl starting with the noodles, then adding tofu, green beans, cucumber salad and vegan kimchi.


Bon App├ętit!