Korean Veggie Wonderland: A Mouthwatering Symphony of Textures and Flavors

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup soba noodles 2 cups spinach 1 large carrot 1 zucchini 1 red bell pepper 1 yellow bell pepper 1 small onion 2 cloves garlic 3 tablespoons gochujang (Korean chili paste) 2 tablespoons soy sauce 2 tablespoons toasted sesame oil 1 tablespoon rice vinegar 1 teaspoon sugar 1 teaspoon grated ginger 1/2 cup bean sprouts 1 green onion 1/4 cup toasted sesame seeds 1/2 teaspoon black sesame seeds (for garnish)

Instructions

1. Begin by cooking the soba noodles according to package instructions, then drain and rinse under cold water to prevent sticking. Set aside.
2. In a large pan or wok, heat 1 tablespoon of sesame oil over medium high heat. Add the carrot, zucchini, and bell peppers, sautéing for about 4 minutes until they begin to soften. Remove from pan and set aside.
3. In the same pan, add another tablespoon of sesame oil, onion, and garlic, cooking for 2 3 minutes or until translucent.
4. Stir in the gochujang, soy sauce, rice vinegar, sugar, grated ginger, and remaining sesame oil. Cook for about 1 minute to combine flavors.
5. Add the cooked vegetables back into the pan, stirring well to coat them with the sauce. Cook for another 2 minutes to heat through.
6. Toss in the bean sprouts, green onions, and cooked soba noodles. Stir until everything is evenly coated with the sauce and heated through.
7. Plate the dish, garnishing with toasted sesame seeds and a sprinkle of black sesame seeds.
8. Enjoy your Korean Veggie Wonderland!

Chef’s Insight

The key to this recipe lies in balancing flavors and textures, so don't be afraid to adjust seasonings according to your preference.

Notes

Be careful not to overcook the vegetables, as this can affect their texture and nutritional value.