Korean Inspired Super Stir-Fry Bowl

Jem Carducci -

I love Bibimbap and the beautiful, balanced bowls you see in Asian cuisine, so I wanted to create my take on this classic dish with lots of protein and a hint of barbecue flavour. This dish is a hit with my family, I hope it will become one of your favourites too!


Ingredients (for 2 people)
Green Tea Noodles, or other noodles of your choice- 1 nest per person
1 can black or red kidney beans, drained
A handfull of shitake mushrooms, sliced
A handfull of green beans, mangetout, sugar snap,or snow peas
2 tsp BBQ sauce
2 cloves garlic
1 shallot
4 oz fresh spinach (about 110g)
Avocado oil for frying (about 3tbsp)
Soy Sauce to taste (about 3tbsp)
Juice of 1 orange
Seasoning to taste
1 tbsp tuxedo sesame seeds
1 spring onion / green onion
Gochujang (Korean spicy bbq sauce)

Method
Slice the shallot and garlic, top and tail the green beans, and add to a wok with 1 tbsp avocado oil, fry on a high heat, stirring often.  
Add 1tbsp oil to a small saucepan, and add the black/ red kidney beans. Add a little soy sauce and 1tsp BBQ sauce, stir and cover. Cook on low heat, stirring occasionally, for  10 minutes.
Boil enough water to cover the noodles, add both the noddles and water to a bowl, cover and leave for 2 minutes to soften.
In a small frying pan add 1tbsp oil, a little soy sauce and 1tsp BBQ sauce, mix and heat for a minute on medium before ading the sliced mushrooms. Flip once the first side is cooked through and has almost a crispy edge.
Drain the noodles, then add them to the wok along with the orange juice and a little oil, stir with the shallot and garlic keeping the green beans to one side until the noddles are slightly crispy, this should take around 3 minutes on high heat.
In a bowl, add the spinach on one side, next to the spinach add the black or red kidney beans from the saucepan. On the other side of the spinach, add the noodles with shallot and garlic. Add the beans to separate the noodles and black or red kidney beans, adding the mushrooms to the last space.
Cover with finely sliced spring onion, tuxedo sesame seeds, and a generous dash of gochujang.
Enjoy!