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Roasted Butternut Squash, Shiitake Mushroom and Kale, Kimchi Bibimsoba

Roasted Butternut Squash, Shiitake Mushroom and Kale, Kimchi Bibimsoba
I was tired of all of the heavy eating and needed a break so I was thinking that a slight twist on bibimbap, a Korean style mixed rice bowl, using soba noodles instead of rice, along with plenty of fall vegetables would hit the spot! Soba noodles are made from buckwheat and it is a nice alternative to rice and hey, who doesn't like slurping noodles? For the vegetables I went with diced butternut squash that I coated in gochugaru chili flakes and roasted until tender and caramelized along with some sauteed kale and mushrooms and fresh homemade kimchi. The whole thing is of course finished off with a spicy gochujang hot sauce sauce before mixing and enjoying! This is perfect for a light meal and you can easily add meat or even better, a fried or poached egg with a runny yolk to make it more substantial! What a tasty way to detox from all of that holiday food!

Roasted Butternut Squash, Shiitake Mushroom and Kale, Kimchi Bibimsoba
It may not look better all mixed up but it certainly tastes better!

Roasted Butternut Squash, Shiitake Mushroom and Kale, Kimchi Bibimsoba
Roasted Butternut Squash, Shiitake Mushroom and Kale, Kimchi Bibimsoba

Roasted Butternut Squash, Shiitake Mushroom and Kale, Kimchi Bibimsoba

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4

A Korean style mixed noodle bowl with the flavours of fall including roasted butternut squash, kale and shiitake mushrooms along with some spicy kimchi!



ingredients
  • 1 tablespoon oil
  • 1 tablespoon gochugaru
  • 4 cups butternut squash, peeled, seeded and cut into 1/2 inch cubes
  • 1 teaspoon oil
  • 4 cups kale, sliced
  • 1 teaspoon oil
  • 4 ounces shiitake, sliced
  • 8 ounces soba noodles
  • 1 cup kimchi, chopped
  • toasted sesame seeds to taste
  • toasted seaweed powder to taste
  • green onions to taste
  • gochujang sauce to taste
directions
  1. Toss with the butternut squash with the oil and gochugaru, place in a single layer on a baking pan and bake in a preheated 400F oven until tender, about 20-30 minutes.
  2. Meanwhile, heat the oil in a pan over medium heat, add the kale and saute until tender, about 3-5 minutes, and set aside.
  3. Heat the oil in a pan over medium heat, add the shiitake mushrooms, saute until slightly caramelized, about 7-10 minutes, and set aside.
  4. Cook the soba noodles as directed.
  5. Assemble bibimsoba, garnish with toasted sesame seeds, toasted seaweed powder, green onions to taste and gochujang sauce.

Option: Add more vegetables, meat or a fried or poached egg with a runny yolk.
Nutrition Facts: Calories 350, Fat 7g (Saturated 1g, Trans 0), Cholesterol 0, Sodium 634mg, Carbs 38g (Fiber 5g, Sugars 3g), Protein 12g
Nutrition by: Nutritional facts powered by Edamam

11 comments:

A SPICY PERSPECTIVE said...

Looks delicious, Kevin!!

Joanne said...

A big bowl of this in front of me would make me so happy! Love all the spice!

Jeanette | Jeanette's Healthy Living said...

Looks fantastic Kevin - I am a HUGE fan of spicy Korean food, so I love the idea of bibimbap using soba noodles. Gochujang is so addicting isn't it! Hope you had a wonderful Thanksgiving.

Marian (Sweetopia) said...

Looks so amazing, Kevin!

Katrina @ Warm Vanilla Sugar said...

This is straight up a plate of goodness! Yum!

Tieghan said...

This looks amazing!! Love the squash!

Julie @ Table for Two said...

wow these flavors are incredible! my husband would flip over these!

caroline k said...

delish!!! made this for lunch today! i'm going to try roasted kabocha squash next time!

Kevin Lynch said...

caroline k : I am glad that you enjoyed it! Kabocha would be great in this!

Mushrooms Canada said...

This is exactly what I need during comfort food season! The Shiitake mushrooms compliment this dish beautifully. Thanks for sharing...

-Shannon

Millie | Add A LIttle said...

Everything about this dish looks heavenly and comforting Kevin!!

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