Annie Chun's Noodle Bowl Korean-Style Sweet Chili Description
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Non-GMO Project Verified
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Vegan
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With Cooked Hokkien Noodles
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Sweet & Spicy with a Kick of Go-chu-jang Hot Sauce
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Medium Heat
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Low Saturated Fat | 7g Total Fat | 0g Cholesterol
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Ready in 2 Minutes
Korean-Style Sweet Chili
You're about to experience some authentic Korean sweet heat. Go-chu-jang, a sweet-hot-salty traditional Korean sauce, blends perfectly with tender Hokkien noodles, bok choy, carrots, cabbage and sesame seeds to create this Korean-style bowl full of flavor. It's an easy way to fire up your taste buds and sweeten up your day.
Directions
Microwave heating directions:
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Place dry topping mix in bowl and add about 1/4 cup of hot water, then place noodles on top.
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Place the lid loosely on the bowl and microwave on high for 90 seconds.*
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Let the bowl sit in the microwave for 30 seconds. (Caution: bowl will be hot)
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Add sauce and stir well Enjoy.
No Microwave? Place dry topping mix and noodles in the bowl. Add boiling water up to the line. cover loosely with lid and let stand for 2 minutes. Drain noodles well, add sauce and stir well. Enjoy!
Free Of
Cholesterol, GMO.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Bowl (226 g)
Servings per Container: 1
| Amount Per Serving | % Daily Value |
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| Calories | 500 | |
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| Total Fat | 4 g | 5% |
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| Saturated Fat | 0.5 g | 3% |
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| Trans Fat | 0 g | * |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 850 mg | 37% |
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| Total Carbohydrate | 105 g | 38% |
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| Dietary Fiber | 10 g | 36% |
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| Total Sugars | 14 g | |
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| Includes Added Sugars | 14 g | 28% |
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| Protein | 12 g | * |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 40 mg | 4% |
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| Iron | 1 mg | 6% |
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| Potassium | 130 mg | 2% |
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*Daily value not established.
Other Ingredients: Hokkien Noodles: Water, wheat flour, modified tapioca starch, less than 2% of salt, wheat gluten, lactic acid.
Sauce: Sugar, hot pepper paste (wheat flour, rice syrup, water, red pepper powder, salt, wheat, defatted soybean powder, cooking rice wine, koji), soy sauce (water, soybeans, wheat, salt), water, canola oil, dextrose, rice vinegar, tomato paste, garlic puree, maltodextrin, sesame oil, less than 2% of salt, modified corn starch, spice, rosemary extract (sunflower oil, rosemary extract), xanthan gum.
Toppings: Dehydrated cabbage, dehydrated bok choy, dehydrated carrot, sesame seeds, glucose.
Contains: Soy, wheat.
Warnings
Caution! Bowl will be hot after microwaving!
"Contains Wheat, Soy"
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Homemade Vegan Kimchi
Ready to take a food-cation all the way to East Asia? This Korean staple dish is packed with natural probiotics and can be paired with rice, salads, pasta and so much more. Most kimchi is made with fish sauce, but this alternative cleverly calls for a vegan brine. It takes about 25 minutes to make, and four to seven days to ferment. Experience how easy it is to master the age-old art of fermentation for an undeniably delicious way to promote a healthy digestive tract.
Makes 2 liters
Ingredients
1/2 cabbage (use napa for traditional Korean)
6 large carrots
8 diakon radishes
3 green shallots
1 pkg. Eden Foods Pickled Daikon Radish
Kimchi paste
2 brown onions
1 tsp. Redmond Real Organic Onion Salt (or Simply Organic Onion Powder)
2 thumb-sized pieces of ginger
1 tsp. Vitacost Organic Ground Ginger
1 Tbsp. Simple Truth Organic Minced Garlic
2 tsp. Simple Truth Organic Ground Chili Powder
1 fresh Korean chili pepper
Brine
4 cups water
4 Tbsp. Selina Naturally Celtic Sea Salt
1 Tbsp. Bragg Organic Raw Apple Cider Vinegar
Directions
- Chop cabbage and shallots into long fine pieces and place in large bowl.
- In food processor, blend daikon radishes and carrots. Add to bowl.
- In food processor, blend kimchi paste ingredients to paste texture; mix paste into vegetables until well combined.
- Transfer vegetables into a large jar.
- In separate bowl, mix ingredients for brine until dissolved.
- Pour brine over vegetables until well covered. Mixture will start to bubble almost immediately.
- Place lid on jar and ensure it’s airtight. Set jar aside at room temperature for four to seven days. Periodically taste the kimchi; when you’ve reached the ideal flavor, move jar to fridge to slow-down fermentation.
