Korean Plant Based Bulgogi Noodle Bowl with Snow Peas & Kimchi Vinaigrette

Plant-based Korean Bulgogi Rice Bowl

fresh ingredients


  • 12 oz
    beyond meat
  • 2 oz
  • 2 oz
    kimchi vinaigrette*
  • 6 oz
    snow peas
  • 6 oz
    rice noodle
  • 4 oz
    red cabbage
  • 2 oz
  • 1 oz
    ponzu/sesame oil blend
  • 1 oz
    sesame seeds
  • 2 oz
    green onion

*Kimchi vinaigrette: garlic, ginger, gochujang, vegan fish sauce, sugar apple cider vinegar


Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Medium saucepan

Large skillet

Medium bowl 

Large pot of water



cook along



Bring large pot of water to a boil;

Thinly slice green onions;

Trim ends from snow peas;

Core & thinly slice cabbage.

1Cook Noodles

Add noodles to pot of boiling water. Cook for 2-3 minutes until tender. Drain, rinse with cold water, set aside. 

2Make Cabbage

Heat ponzu/sesame oil blend in a large skillet over high heat. Add cabbage, cooking for 5-7 minutes until tender. Remove from skillet, set on a plate. Wipe skillet clean.

3Cook Snow Peas

Heat 2 teaspoons oil in the same skillet over medium-high. Add snow peas to skillet, then cook until tender & browned in spots, 5–7 minutes. Transfer to abowl, then toss with some of the sesame seeds. Cover to keep warm. Return skillet to stovetop.

4Brown Beyond Meat

Heat 1 tablespoon oil in same skillet over medium-high. Add ginger/garlic blend, half of green onions & cook, stirring, until fragrant, about 30 seconds. Add beyond meat, tamari & cook, breaking protein up into smaller pieces with a spoon, until browned & cooked through, 5–7 minutes. Carefully spoon off any accumulated fat. 

5To Serve

Refresh noodles by rising with lukewarm water. Strain again if necessary. Top with snow peas, cabbage & protein mixture. Drizzle with kimchi vinaigrette, remaining green onions & sesame seeds. Enjoy!