Korean Style Fried Shrimp Rice Bowls with Kimchi + Crunchy Noodles

• Seafood

  • 1 1/2 lbs Shrimp, medium

• Produce

  • 1 cup Bean sprouts
  • 1 cup Cabbage, purple
  • 2 Carrots
  • 2 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 4 Scallions
  • 1 lb Shiitake mushrooms
  • 12 oz Spinach, fresh

• Refrigerated

  • 4 Eggs, fried

• Condiments

  • 1 tbsp Honey
  • 3 tbsp Soy sauce
  • 1 Sriracha

• Pasta & Grains

  • 1/2 lb Chow mein noodles, cooked
  • 1 1/2 cups Jasmine rice

• Baking & Spices

  • 1 tbsp Cornstarch
  • 2/3 cup Flour
  • 3 tbsp Gochujang
  • 2 tbsp Sesame seeds, Toasted

• Oils & Vinegars

  • 1 Oil
  • 1 1/2 tbsp Rice vinegar
  • 3 tbsp Sesame oil

• Liquids

  • 3 cups Water

• Other

  • 1 cup Kimichi**

Found on halfbakedharvest.com