This is a recipe using low-calorie kelp noodles.
You can substitute with soba or vermicelli noodles, but I chose kelp noodles because they’re extremely low in calories. It’s super quick, easy, tasty, and satisfying!
Hope you find this recipe helpful when you’re cutting 🙂
Korean Cold Bibim Noodles (w/ Kelp Noodles)
Difficulty: Easy1
servings15
minutes5
minutes417
kcal50
g34
g9
gThis is a recipe using low-calorie kelp noodles.
You can substitute with soba or vermicelli noodles, but I chose kelp noodles because they’re extremely low in calories. It’s super quick, easy, tasty, and satisfying!
Hope you find this recipe helpful when you’re cutting 🙂
Ingredients
Cucumbers
200 gramSalt
5 gramCooked Chicken Breast
150 gramKelp Noodles
1 packSweet Corn
50 gramGochujang Paste
35 gramMinced Garlic
15 gramStevia
15 gramDasida (Beef Flavor)
5 gramHot Water
25 gramSoy Sauce
25 gramWhite-wine Vinegar
35 gramSesame Oil
5 gramToppings: halved boiled eggs, black sesame seeds, seaweed sprinkles
Directions
- Preparation
- Thinly slice the cucumber (Thinner the better!). Place it in a small bowl, add salt, and mix well. Let it sit at room temperature for 15 minutes.
- Shred the chicken breast and set aside.
- Rinse the cucumber lightly, then squeeze out as much water as possible. Drain thoroughly.
- Make the sauce: Combine all sauce ingredients in a small bowl and mix well.
- Rinse the kelp noodles under cold water and drain thoroughly.
- Cooking
- Toss the kelp noodles with a serving of sauce. For an extra refreshing touch, you can add a couple of ice cubes to chill the noodles.
- Place the noodles in a serving bowl and top with cucumber, chicken, and sweet corn.
- Add your garnish of choice and enjoy!
Notes
- Noodles can be found on Amazon Australia or at Korean grocery stores. The brand is Haechomiin Kelp Noodles. Alternatively, you can use Haechomiin Tofu Noodles if they’re not in stock to keep it low calorie, or normal buckwheat noodles or soba noodles but they will be higher in calorie.