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Korean Style Fried Shrimp Rice Bowls with Kimchi + Crunchy Noodles

Tieghan, Half Baked Harvest
  • 45 minutes
  • Serves 4

INGREDIENTS

1 1/2

lbs Shrimp, medium

1 cup

Bean sprouts

1 cup

Cabbage, purple

2

Carrots

2 cloves

Garlic

1 tbsp

Ginger, fresh

4

Scallions

1 lb

Shiitake mushrooms

12 oz

Spinach, fresh

4

Eggs, fried

1 tbsp

Honey

3 tbsp

Soy sauce

1

Sriracha

1/2 lb

Chow mein noodles, cooked

1 1/2 cups

Jasmine rice

1 tbsp

Cornstarch

2/3 cup

Flour

3 tbsp

Gochujang | http://www.amazon.com/sunchang

2 tbsp

Sesame seeds, toasted

1

Oil

1 1/2 tbsp

Rice vinegar

3 tbsp

Sesame oil

3 cups

Water

1 cup

Kimichi