Japanese-Korean Bibimbap Style Chilled Noodles with Steamed Chicken and Fragrant Herbs
Just mix the ingredients and you can make an easy Korean-style sauce (chili and vinegar sauce). It is all-purpose and keeps for a long time. You can make a quick bibimbap noodle dish with leftover vegetables and this sauce!
Korean all-purpose sauce (chili and vinegar sauce) Recipe ID:1522567
as needed (2 to 3 tablespoons for 1 serving)
Dried noodles (hiyamugi, inaniwa udon or somen noodles)
as needed ( I used Oyachi-brand hiyamugi 1 bundle=225 g)
Slice the onion and fragrant herbs and soak in water. Drain well in a colander.
Use the noodles of your choice. Use as many as you like. After cooking, refresh the noodles in cold water and drain well.
Mix one portion of noodles with sauce. Transfer onto a serving dish. After putting the vegetables on top, pour over the same amount of the sauce.
Put the sliced onion on top.
Put the cucumber and steamed chicken on top of the onion.
Top with the fragrant herbs. Pour over the sauce Use 1 tablespoon of the sauce for each serving. For a medium hot dish, use 2 tablespoons. For the original bibimbap noodles served in a Korean restaurant, use 3 tablespoons.
'Moist Steamed Chicken Tenders in a Microwave' Recipe ID: 1594323 to make a quick confit-style chicken. Good for keeping in the fridge.
Story Behind this Recipe
I always keep this sauce so I can make a quick lunch any time.
Mix the ingredients and you can make an easy Korean all-purpose sauce. It keeps well in the fridge so you can make a big batch. You can use any vegetables you have in your fridge. For 'Bibim Noodles with Namul' Recipe ID:1522567.