Vegetarian Spicy Korean Bibimbap Bowls

• Vegetarian

• Produce

  • 1 cup Carrots
  • 16 oz Mushrooms
  • 1/4 cup Red cabbage
  • 2 Zucchini, medium

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Sriracha

• Pasta & Grains

  • 1 package Udon noodles

• Oils & Vinegars

  • 1/2 tbsp Coconut oil
  • 1/2 tbsp Sesame oil

Found on jaroflemons.com

Description

Ingredients

• 2 medium zucchini
• 1 cup shredded carrots
• ¼ cup shredded red cabbage
• 16 oz. mushrooms
• ½ Tbsp sesame oil
• 1 package udon noodles (2 servings)
• ½ Tbsp coconut oil
• 2 Eggs
• 2 Tbsp sriracha

Directions

• Cook the spirzalized zucchini, shredded carrots, and red cabbage in about 1½ cups of water until the vegetables have softened (but still have a little bit of crunch to them).
• While the vegetables are cooking, sauté the mushrooms over medium heat in the sesame oil until they have reduced in size.
• Microwave the udon noodles according to directions.
• Arrange each bowl with udon noodles, zucchini noodles, carrots, cabbage, and mushrooms.
• Heat the coconut oil over medium heat until you see ripples begin to form. Lightly fry each egg, allowing the whites to fully cook.
• Top each bowl with an egg and sriracha. Serve and enjoy!

Nutrition