Keto Bibim Guksu (Spicy Mixed Noodles) with Zucchini Noodles

Ingredients

• 4 medium Zucchini
• 3 tbsp Gochujang (Korean chili paste)
• 2 tbsp Rice vinegar
• 1 tbsp Soy sauce (gluten-free tamari)
• 1 tbsp Erythritol
• 1 tbsp Sesame oil
• 1 clove Garlic
• 1 tbsp Sesame seeds
• 1/2 medium Cucumber
• 2 Hard-boiled egg

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Take the 4 medium zucchini and use a spiralizer to create long, thin noodles. Place the zucchini noodles in a large bowl.
2. 2Take the 1/2 medium cucumber and slice it into thin matchsticks, approximately 5.08 cm (5 cm) long. Take the 2 hard-boiled eggs, peel them, and slice each egg in half lengthwise.
3. 3Peel and finely mince the 1 clove of garlic. In a medium bowl, combine the 3 tablespoons of gochujang, 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce (gluten-free tamari), 1 tablespoon of erythritol, 1 tablespoon of sesame oil, and the minced 1 clove of garlic.
4. 4Whisk the ingredients in the medium bowl until the sauce is smooth and well combined. Add the prepared zucchini noodles to the bowl with the sauce and gently toss them using tongs or your hands, ensuring all the noodles are evenly coated.
5. 5Divide the sauced zucchini noodles among 4 serving bowls. Arrange the sliced 1/2 medium cucumber and the 2 hard-boiled egg halves on top of each bowl of noodles, then sprinkle the 1 tablespoon of sesame seeds over each serving.

Substitutions

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