Bibim Noodles with Seaweed Rolls recipe - ingredients, nutrition and when to eat it
This Korean snack-bar combo pairs thin wheat noodles tossed in a sweet and tangy sauce with crispy seaweed rolls.
This Korean snack-bar combo pairs thin wheat noodles tossed in a sweet and tangy sauce with crispy seaweed rolls. The spicy sauce and savory fried rolls go well together, making it a great lunch on a hot day or an easy dinner.
Street food · 25 minutes to cook
Tips: Don’t overfill the seaweed rolls, or they may burst while frying.
Tips: Rinse the noodles well in cold water and drain them thoroughly so the sauce doesn’t get watery.
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Ingredients (1 serving)
- Cooked Somyeon Noodles — 1 serving
- Wonton Wrappers — 2 sheet
- Seaweed — 2 sheet
- Glass Noodles — 15 g
- Carrot — 15 g
- Cooking Oil — 1 Tbsp
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.5 tsp
- Water — 2 Tbsp