Korean Zucchini Noodle Bibimbowl: A Refreshing Low-Carb Dinner

Allergens

Soy (from tamari/soy sauce), Sesame, Wheat (from gochujang)

Ingredients

• 2 medium zucchinis 1 cup sliced shiitake mushrooms 1/2 cup spinach, chopped 1/4 cup carrots, julienned 1/4 cup cucumber, thinly sliced 1/4 cup red bell pepper, thinly sliced 1/4 cup green onions, thinly sliced 2 tbsp gochujang (Korean chili paste) 2 tbsp tamari or soy sauce 1 tbsp sesame oil 1 tbsp rice vinegar 1 tsp honey 1 tsp minced garlic 1 tsp grated ginger 1/2 tsp black pepper 1/4 tsp red pepper flakes (optional) Salt, to taste

Instructions

1. Use a spiralizer or julienne peeler to create zucchini noodles.
2. In a large bowl, mix together gochujang, tamari, sesame oil, rice vinegar, honey, minced garlic, grated ginger, black pepper, and red pepper flakes (if using). Set aside.
3. Heat a non stick skillet over medium heat. Add the shiitake mushrooms and cook until tender, about 5 minutes. Remove from pan and set aside.
4. In the same skillet, add the zucchini noodles and cook for about 2 minutes or until slightly softened but still al dente. Remove from pan and place in a large bowl.
5. Add the cooked mushrooms back into the skillet and cook for another minute. Then, add spinach, carrots, cucumber, red bell pepper, and green onions to the skillet and cook for an additional 2 minutes or until the vegetables are slightly softened.
6. Pour the sauce over the zucchini noodles and mix well. Top with the cooked vegetables and enjoy!

Chef’s Insight

Zucchini noodles are an excellent low-carb alternative to traditional pasta, and they pair perfectly with flavorful Korean sauces.