Korean Bibimbap Recipe

Name: Korean Bibimbap
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: serving for 2 servings
Ingredients: 1 pkt MAGGI Fusian Spicy Beef Korean Noodles; 1 tbsp oil; 200g chicken mince; 2 eggs; 120g snow peas, finely sliced; 100g bean sprouts; 1 tbsp sesame oil; 4 (100g) spring onions, thinly sliced; 100g oyster mushrooms, thinly sliced

Ingredients

1 pkt MAGGI Fusian Spicy Beef Korean Noodles
1 tbsp oil
200g chicken mince
2 eggs
120g snow peas, finely sliced
100g bean sprouts
1 tbsp sesame oil
4 (100g) spring onions, thinly sliced
100g oyster mushrooms, thinly sliced

PREP TIME 5m	COOK TIME 12m	TOTAL TIME 17m
YIELD serving for 2 servings

Instructions

Place noodles into a medium saucepan, cover with boiling water, cook for 5 minutes. Drain well and place back into the saucepan with flavor sachets, combine well and place into serving bowl.
Heat oil in a medium fry pan. Add chicken mince and cook for 3 – 4 minutes stirring continuously until lightly brown. Move mince to the side of the pan and crack eggs into pan. Cook sunny side up for 3 minutes or until desired.
Meanwhile, heat a non stick frying pan over high heat. Add bean sprouts, half the green onions and sesame oil and cook for 1 minute.
Place mince, snow peas, bean sprouts and mushrooms on top of noodles. Top with fried eggs and finish with remaining spring onions, chilli and lime if desired.

Dinner