Bang Bang Shrimp Bibimbap Noodle Bowls

• Seafood

  • 40 Shrimp (about 1 package

• Produce

  • 1 package Bean sprouts
  • 1 Carrots
  • 4 cloves Garlic
  • 1/2 cup Green onions
  • 1 cup Red cabbage
  • 1 cup Shittake mushrooms
  • 1 Zucchini

• Refrigerated

  • 6 Egg

• Condiments

  • 4 tbsp Chili sauce, sweet
  • 1/2 cup Mayo, light
  • 1/3 cup Soy sauce
  • 5 tsp Sriracha

• Pasta & Grains

  • 1 package Stirfry noodles, precooked Asian

• Baking & Spices

  • 2 cups Flour
  • 1 Salt

• Oils & Vinegars

  • 4 tbsp Olive oil
  • 2 tbsp Sesame oil

• Prepared

  • 1 cup Kimchi

• Liquids

  • 1 tbsp Water

Found on thegirlonbloor.com

Description

Directions

• In a medium-sized frying pan, heat 1 tsp sesame oil over med-high heat. Add each of the veggies (zucchini, carrots, mushrooms, cabbage and bean sprouts) and 1 tsp soy sauce one at a time, cooking for 2-3 min until softened. For instance, you will stir fry the zucchini for a couple minutes, then place separately in a small bowl and continue these steps with all veggies listed until each is cooked.
• Meanwhile, mix light mayo, sweet chili sauce and sriracha together. Set aside as the Bang Bang sauce. Heat 2-3 tbsp olive oil in a large frying pan over med-high heat.
• Toss shrimp in egg then coat in flour, then fry for 2-3 min per side until shrimp are crispy. Remove shrimp and let drain on a paper towel lined plate. Toss in Bang Bang sauce until well-coated.
• Deglaze large frying pan, then add 1 tbsp olive oil and 1 tsp sesame oil. Add garlic and saute for 10 seconds over med-high heat. Add noodles, remaining soy sauce (should be a couple tbsp), sriracha, and water, stir frying for 5-7 min until noodles are softened. Divide evenly noodles among bowls.
• Add 1 tbsp olive oil to the large frying pan and fry the 4 eggs over med-low heat, carefully ensuring that they dont overcook. When yolk is still mildly runny, remove from heat and place on top of noodles.
• Add about 1/4 cup veggies (or about a handful) to each bowl, including kimchi and green onions. Sprinkle with sesame seeds and serve with sriracha. Enjoy!