In order to bring you the best organic produce, some ingredients may differ from those depicted.
Spicy bibimbap with tamari mushrooms, kimchi, and yuba noodles
Gluten-Free Friendly, Dairy-Free, Vegan, Spicy, <600 Calories
2 Servings, 580 Calories/Serving
20 Minutes
A vegan take on the classic Korean dish bibimbap, our quick and easy version swaps in juicy tamari mushrooms and spicy yuba noodles for traditional proteins.
In your bag
- ¾ cup long-grain white rice
- ¼ pound organic cremini or other button mushrooms
- 3 ounces vegan kimchi
- 1 tablespoon gluten-free tamari
- 6 ounces organic baby spinach or other leafy greens
- ¼ pound Hodo organic spicy yuba noodles
- 2 ounces organic shredded carrots
- 1 tablespoon sambal oelek (optional)
Nutrition per serving
Calories 580, Total Fat 24g (31% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 780mg (34% DV), Total Carb. 72g (26% DV), Fiber 6g (21% DV), Total Sugars 4g (Incl. 1g Added Sugars, 2% DV), Protein 20g
Contains:
Soybeans
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Cook the rice
- Rinse the rice.
While the rice cooks, prepare the rest of the meal.
2
Prep the mushrooms and kimchi; cook the mushrooms
- Cut the mushrooms into quarters.
- Finely chop the kimchi for garnish.
3
Cook the spinach
4
Warm the yuba noodles
Serve
Kids Can!
- Rinse the rice.
- Measure the water for the rice.
- Help assemble the bowls.