Bibimbap-Style Cold Noodles with Tofu Somen

Name: Bibimbap-Style Cold Noodles with Tofu Somen
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: 韓国料理
Ingredients: Tofu somen noodles 1 pack; Chicken tenderloin 1 piece; Okra to taste; Cucumber to taste; Carrot to taste; Kimchi to taste; Onsen tamago (soft-poached egg) 1 piece; Cold noodle soup base to taste; Vinegar to taste; Sesame oil to taste; White sesame seeds as needed; Chili oil as desired

A low-carb, bibimbap-style cold noodle dish made with tofu somen. Topped colorfully with okra, chicken tenderloin, kimchi, and plenty of vegetables, finished with a soft-poached egg. With just a bit of boiling required, it's a high-protein, low-carb meal that's perfect for lunch for one.

KoreanNoodleMain1 serving10 min(Prep 5 min + Cook 5 min)320 kcal

Microwave Diet Quick Low Carb High Protein Solo Meal

なおよキッチン

Sharing low-carb recipes and life recipes for living a happier life. I share recipes and health information that are easy to follow, whether you want to improve your constitution, are thinking about starting low-carb, or have already started. □ Why I started the YouTube channel "Naoyo Kitchen" When you hear "low-carb," you probably imagine it mainly as a way of eating for dieting or for people with diabetes, but for me, cutting carbs turned out to be a great fit for improving my own constitution. I used to have a very weak constitution (severe atopic dermatitis, hay fever, chronic fatigue, anemia, menstrual pain, skin problems, poor circulation, sugar addiction, post-meal drowsiness, depression), but after starting low-carb, I was able to improve both my physical and mental health in just one to two months. I share this content hoping people can keep it up in a fun and delicious way! My goal is "to bring energy to the world through food!" □ Profile Naoyo Fujimoto, Low-Carb Recipe Researcher Since childhood I had a weak body, and I overcame various conditions like depression and atopic dermatitis through a "low-carb" way of eating. Wanting to share with as many people as possible the idea that "our bodies and minds are made of what we eat," I started hosting low-carb cooking classes. I am currently

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INGREDIENTS

Ingredients

1 serving

INSTRUCTIONS

Instructions

1
Prepare the ingredients. Gather the tofu somen, chicken tenderloin, okra, cucumber, carrot, kimchi, onsen tamago, and so on.
2:18~2 min
2
Julienne the cucumber. Cutting it fine makes it easier to eat and helps it cling to the noodles.
3:00~2 min
3
Remove the tendon from the chicken tenderloin. If that's too much trouble, sprinkle it with sake and microwave it instead.
3:59~2 min
4
Once the water comes to a boil, add the okra and blanch briefly until the color turns vivid, then remove.
4:50~1 min
5
Boil the chicken tenderloin in the same water. About 5 minutes, until the inside changes color. You can also heat it at 600W in the microwave.
5:31~5 min
6
Turn off the heat, remove the chicken tenderloin, let it cool slightly, then shred it into bite-sized pieces.
6:17~2 min
7
Place the tofu somen in a bowl and pour in the cold noodle soup base or mentsuyu to make the sauce.
6:49~1 min
8
Add vinegar. It works to slow the rise in blood sugar.
7:04~1 min
9
Place the shredded chicken tenderloin and the boiled okra on top of the noodles. This makes the dish more satisfying.
7:36~1 min
10
Arrange the cucumber and carrot on top for color. Carrot is good for the skin and brightens the dish.
8:11~1 min
11
Pile on plenty of kimchi and drop the onsen tamago in the center. This adds protein and makes it more filling.
9:39~1 min
12
Finish with a drizzle of sesame oil and a sprinkle of white sesame seeds, plus chili oil if you like.
10:22~1 min

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