Name: Korean bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 200g sweet potato noodles (see Note); 18.40 gm vegetable oil; 1 brown onion, thinly sliced; 1000.00 ml mixed vegetables, chopped; 2 garlic cloves, thinly sliced; 21.00 gm salt-reduced soy sauce; 6 eggs; 62.50 ml kimchi (see Note); 300g silken firm tofu, sliced; 24.00 gm black sesame seeds, toasted (see Note)

Korean bowl

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Family-friendly vegetarian noodle dish with quick preparation.

Ingredients:

200g sweet potato noodles (see Note)
18.40 gm vegetable oil
1 brown onion, thinly sliced
1000.00 ml mixed vegetables, chopped
2 garlic cloves, thinly sliced
21.00 gm salt-reduced soy sauce
6 eggs
62.50 ml kimchi (see Note)
300g silken firm tofu, sliced
24.00 gm black sesame seeds, toasted (see Note)

Instructions:

Boil noodles in a large saucepan for 5 minutes until tender. Drain and rinse under cold running water.
Heat 2 teaspoons of vegetable oil in a wok or large frying pan over high heat until shimmering. Cook the onion for 2 minutes until lightly charred and tender. Remove from the pan. Cook the chopped vegetables for 4 minutes, then add garlic and cook for 1 more minute. Return the onion to the pan, add soy sauce and sesame oil, and stir-fry until everything is coated. Enjoy!
Heat the rest of the vegetable oil in a large non-stick frying pan over medium-high heat. Cook the eggs for 2-3 minutes until the white is set.
Separate the noodles into 4 bowls. Top with stir-fried vegetables, egg, kimchi, and tofu. Finish off with a sprinkling of sesame seeds.

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