low cal cheesy buldak!

Shared by @plushi3gutz · Makes 1 serving · Main dishes

low cal cheesy buldak!

Ingredients

  • 4.6 oz Konjac noodles
  • 3 1 serving Gochujang
  • 1 packets Huy Fong Hot Chili Sauce Sriracha Packets, 7 gram Packets
  • 0.5 Tbsp LEE KUM KEE, OYSTER FLAVORED SAUCE
  • 1 tbsp Tamari Reduced Sodium SAUCE, Tamari
  • 0.5 tsp Spices, garlic powder
  • 0.25 tsp Ground Ginger
  • 1 1/2 tsp Chili Powder
  • 0.5 slices Low-Moisture Part-Skim Mozzarella Cheese
  • 0.5 1 serving Original Vegenaise
  • 2 oz Milk

Instructions

  1. 1. for the sauce, combine the gochujang, sriracha, garlic powder, ground ginger, oyster sauce, chili powder, and tamarind in a small bowl. leave it to the side for now.
  2. 2. drain and rinse your konjac noodles under cold water for 2-3 minutes, separating the noodles (and lessening the smell)
  3. 3. bring plain water to a boil and add in the noodles, allowing them to boil for 2.5 minutes. drain (you can leave a little bit in the pot if you want). turn the heat down, but not off.
  4. 4. next, stir in the sauce from step one. add a splash of milk and the veganaise for creaminess and stir again. distribute the slice of cheese atop the noodles and cover with a lid for for it to melt.
  5. **important!!** make sure you add the cheese atop the end, otherwise it won’t stick the the noodles and will just get stuck to the bottom of the pot.
  6. once the cheese is melted enough, transfer to a bowl and mix it in fully. (optional) add a bit of furikake as garnish and enjoy!

Nutrition per serving

  • Calories: 183
  • Protein: 7.9g
  • Carbs: 22.7g
  • Fat: 7.8g
  • Fiber: 7.6g
  • Sugars: 14.9g
  • Sodium: 1841mg

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