
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
Dairy-Free, Vegan, Gluten-Free, Spicy
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, Protein: 20g (40% DV), Fiber: 6g (24% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 8g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 780mg (33% DV), Carbohydrates: 72g (24% DV), Total Sugars: 4g, Added Sugars: 1g (2% DV).
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.
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.