Make Korean-Style Pasta Rice Bowl
Korean-Style Pasta Rice Bowl
Ingredients:
- 2 cups cooked pasta
- 2 cups cooked rice
- 2 tablespoons gochujang
- 1 bell pepper, diced
- 1 onion, diced
- 2 carrots, diced
- 2 shallots, diced
- 2 cloves garlic, minced
- 1/4 cup sun dried tomatoes, chopped
- 1/4 cup peanuts, chopped
- 1/4 cup emmental cheese, grated
- 1/4 cup parmesan cheese, grated
- 1 can diced tomatoes
- 1/2 cup coconut milk
Instructions:
1. In a large skillet, heat 1 tablespoon of oil over medium heat.
2. Add the bell pepper, onion, carrots, shallots, and garlic and cook until softened, about 5 minutes.
3. Add the gochujang and stir to combine.
4. Add the sun dried tomatoes, peanuts, and canned tomatoes and cook for an additional 5 minutes.
5. Add the cooked pasta and rice and stir to combine.
6. Add the coconut milk and stir to combine.
7. Reduce heat to low and simmer for 10 minutes.
8. Add the emmental and parmesan cheese and stir to combine.
9. Serve warm with additional cheese, if desired. Enjoy!