BibimNoodlles

Scroll down for an unmixed bowl!

I’ve always had a deep love for two things in life: bibimbap and noodles. Bibimbap, with its vibrant colours, flavors, and textures, has a special place in my heart. The combination of rice, vegetables, egg, and spicy gochujang sauce always feels like the perfect balanced comfort meal that warms the soul and delights the senses. And then there’s my passion for noodles—whether they’re silky, chewy, soupy, or stir-fried, noodles are a universal comfort food.

So, it felt only natural to combine the best of both worlds. Instead of the usual rice base, I decided to swap in soft yet chewy rice noodles. The result? Bibimnoodles a fusion dish that maintains the core elements of the classic bibimbap but with a noodle twist. It’s the same delicious medley of seasoned vegetables, a runny egg, and spicy gochujang, but now served over a bed of noodles. It’s the best of both worlds, and I couldn’t be happier with how it turned out.

Ingredients:

• Rice Noodles (My preferred choice)

• Veggies of choice but I like to stick with traditional bibimbap veggies like;

• Carrots (julienned)

• Zucchini/courgette (julienned)

• Enoki/shitake mushrooms (Thinly Sliced)

• Daikon (julienned)

• Spinach (Blanched and drained)

• Cucumber (julienned)

• Soybean Sprouts

• Kimchi

• Egg + Another protein (Optional)

• Gochujang

• Sesame Oil

Instructions:

1. Instructions:

   1. Cook the Noodles:
      Cook the rice noodles according to the package instructions (usually 3-4 minutes). Drain and rinse the noodles under cold water to stop the cooking process. Toss with 1 tablespoon of sesame oil and 1 tablespoon soy sauce to prevent them from sticking together. Set aside.

   2. Prepare the Vegetables:

      • Heat 1 tablespoon of sesame oil in a skillet over medium heat.

      • Sauté all your veggies for 2-3 minutes until tender. Season with a pinch of salt and pepper.

      • In a separate bowl, combine the carrots, zucchini, and cucumber. Drizzle with rice vinegar and sprinkle a little sugar and salt to lightly pickle the vegetables. Let them sit for a few minutes.

   3. Assemble the Bibimbap Noodles:

      • Divide the cooked rice noodles between bowls.

      • Arrange the sautéed mushrooms, spinach, and carrots, cucumber, zucchini) on top of the noodles in a colorful pattern.

      • Place a fried egg on top.

   4. Make the Gochujang Sauce:

      • In a small bowl, mix the gochujang, sesame oil, honey (or sugar), and rice vinegar until smooth. Adjust the sweetness or spiciness to your taste.

   5. Serve and Enjoy:
      Drizzle the gochujang sauce over the noodles and vegetables. Sprinkle with toasted sesame seeds and optional garnishes like chopped green onions or kimchi for an extra punch of flavor. Serve immediately, mixing everything right before eating to get that delicious combination of flavors and textures.

Enjoy!

This dish brings all the joy of bibimbap but with the satisfying bite of noodles. The sweet and spicy gochujang sauce ties everything together, and the crispy fried egg on top adds that rich, creamy finish. Whether you’re a traditionalist or a noodle lover like me, this fusion meal is sure to become a new favorite in your kitchen.

Extra tips:

• Noodle Variations:
  Feel free to swap rice noodles with udon, soba, or glass noodles for different textures.

• Veggie Customization:
  Add or substitute vegetables like bell peppers, radishes, or sweet potatoes. Keep a mix of crunchy and tender textures.

• Make-Ahead:
  Prep noodles, veggies, and sauce in advance, then reheat and assemble when ready to serve.

• Protein Options:
  Add grilled chicken, beef, tofu, or prawns for extra protein.

• Texture Boosters:
  Top with crushed roasted seaweed, fried garlic chips, or chopped peanuts for crunch.

• Vegan-Friendly:
  Skip the egg and use tofu or tempeh for a plant-based version.

• Side Dishes:
  Serve with kimchi or a pickled cucumber salad for tang and contrast.