Mindful Sodexo 
Nutrient-packed soba noodles and wakame with crisp cucumber, kimchi, pickled carrot, red beans, edamame, and spicy gochujang
Nutrition Facts:
Calories: 480, Protein: 20g, Sat. Fat: 1g, Sodium: 770mg, Fiber: 9g
Prep Time: 15 to 20 minutes plus overnight for pickling carrots Cook time: 5 to 15 minutes Yield: 4 servings; 1 bowl per serving Difficulty level: Intermediate
Korean Power Veggie Bowl
Ingredients
Prepare
Korean Power Veggie Bowl
- 4 cups cooked soba noodles
- 1/4 cup dried wakame seaweed
- 3/4 cup cored and shredded English cucumber
- 1/2 cup chopped kimchi
- 1 1/3 cups Pickled Carrot Ribbons
- 1 1/3 cups drained and rinsed low-sodium kidney beans
- 1/3 cup Gochujang Sauce
- 1/2 cup Pickled Red Onions
- 1. Combine the cooked soba noodles with the dried wakame and toss with 1/4 cup gochujang sauce. Divide the noodle mixture evenly among four bowls. Top the noodles with the following:
- 3 tablespoons English cucumber
- 2 tablespoons kimchi
- 1/3 cup pickled carrot ribbons
- 1/3 cup edamame
- 2 tablespoons beans
- 2 tablespoons pickled red onions - 2. Drizzle each bowl with 1 teaspoon of gochujang sauce.
Pickled Red Onions (prepare the day before)(makes 1 cup)
- 1 cup thinly sliced red onions
- 1/8 teaspoon kosher salt
- 1/8 teaspoon dried oregano
- 3 tablespoons lime juice
- 1 1/2 tablespoons white vinegar
- 1. Place the onions in a small bowl and add the salt and oregano. Toss gently to coat.
- 2. Pour the lime juice and vinegar over the onions. Cover and place in the refrigerator for at least 24 hours to marinate.
Pickled Carrot Ribbons
- 1 cup water
- 2 teaspoons kosher salt
- 1 teaspoon granulated sugar
- 1/3 cup unseasoned rice wine vinegar
- 1 bay leaf
- 1 teaspoon thinly sliced garlic
- 1/2-pound shaved carrot ribbons (see Chef Tips)
- 1. Place the water, salt, sugar, vinegar, bay leaf, and garlic in a small saucepan or a microwave-safe dish in the microwave. Bring to a boil to make marinade.
- 2. Place the carrots in a 2-cup container. Pour the hot marinade over them, ensuring that they are submerged.
- 3. Cover and keep refrigerated overnight. Drain and discard excess marinade when ready to use.
Gochujang Sauce (makes 1/2 cup)
- 8 teaspoons gochujang paste
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons unseasoned rice wine vinegar
- 1 teaspoon grated ginger
- 1/4 cup water
- 1 tablespoon cornstarch
- 1. Combine all of the ingredients in a small saucepan and whisk to combine. Bring to a boil over medium heat for 20 to 30 seconds until it begins to thicken.
- 2. Cool quickly and keep refrigerated until ready to use.
Chef Tips:
- To make carrot ribbons, trim and peel a carrot. Use a vegetable peeler or a mandoline slicer set to 1/16th-inch thinness. Store the carrot ribbons in water until ready to use to maintain their shape and crispness.
- To make this recipe plant-based or vegetarian, consider vegetarian kimchi.
