Korean Bowl Ingredients

Korean Noodle Bowl Recipe

Portions: Serves 2

Ingredients:

• 200g Sweet Potato Noodles (or Glass Noodles/Vermicelli)
• 1 tbsp Sunflower Oil (or any cooking oil)
• 1 Brown Onion (thinly sliced)
• 4 cups Mixed Vegetables (e.g., carrots, bell peppers, zucchini, and spinach, chopped)
• 2 Garlic Cloves (thinly sliced)
• 1 tbsp Soy Sauce (regular or low sodium)
• 1 tsp Sesame Oil
• 6 Eggs
• 1/4 cup Kimchi (optional, or use pickled vegetables if unavailable)
• 300g Firm Tofu (sliced, or use any firm tofu)
• 2 tbsp Black Sesame Seeds (toasted, or use white sesame seeds)

Method:

1. Cook the Noodles:

   • Bring a large saucepan of water to a boil. Add the sweet potato noodles (or glass noodles) and cook for 5 minutes or until tender. Drain and refresh under cold water. Set aside.

2. Stir-fry the Vegetables:

   • Heat two-thirds of the sunflower oil in a large frying pan or wok over high heat.
   • Add the sliced onions and stir-fry for about 2 minutes until they are lightly browned and tender. Remove the onions from the pan and set aside.
   • In the same pan, add the mixed vegetables and stir-fry for 4 minutes until they are slightly tender. Add the garlic and stir-fry for another 1 minute.
   • Return the onions to the pan and stir in the soy sauce and sesame oil. Cook for 1-2 minutes, stirring frequently until the vegetables are fully cooked and coated in the sauce. Set aside.

3. Pan-fry the Eggs:

   • In a separate pan, heat the remaining oil over medium-high heat. Crack the eggs into the pan and fry until the whites are set but the yolks are still runny, or to your preferred doneness.

4. Assemble the Bowls:

   • Divide the cooked noodles between two bowls.
   • Top each bowl with the stir-fried vegetables, tofu slices, kimchi (or pickled vegetables), and fried eggs.
   • Garnish with toasted black sesame seeds.

Enjoy your flavorful Korean Noodle Bowl!

This recipe is flexible and can be adapted with various vegetables or proteins based on what you have available.