Soba Bibimbap

• 1/4 teaspoon vegetable oil divided
• 1 each carrots peeled and cut into matchsticks
• 1/2 teaspoon soy sauce, tamari
• 1/4 teaspoon sesame oil divided
• 1/2 teaspoon sesame seeds divided
• 1/2 teaspoon vegetable oil
• 1 clove garlic or as needed, minced
• 1/2 each sweet red bell peppers thinly sliced
• 1/4 teaspoon soy sauce, tamari
• 1/4 teaspoon sesame oil
• 1 1/4 teaspoons sesame seeds
• 3 small bok choy separated, well washed
• 1/4 teaspoon vegetable oil
• 1/2 teaspoon soy sauce, tamari
• 2 cloves garlic or to taste, minced
• 1/4 teaspoon sesame oil
• 1/2 teaspoons sesame seeds
• 4 each mushrooms, shiitake fresh or if using dried, boil in boiling water for 5 minutes, then sit in the water for another 10 minutes
• 1 teaspoon vegetable oil
• 1 teaspoon soy sauce, tamari
• 1/4 teaspoon sesame oil
• 1/2 teaspoon sesame seeds
• 1 each scallions, spring or green onions thinly sliced
• 1/2 teaspoon vegetable oil
• 2 each tofu smoked, 2 ounces, sliced
• 1/2 teaspoon soy sauce, tamari
• 1/2 teaspoon sesame oil
• 1/2 teaspoon sesame seeds
• 4 ounces soba noodles cooked, 2 ounces per serving
• 1 x chili sauce Korean chili sauce, 1 to 2 tablespoons per serving or as needed
• 1 x ketchup as needed, 1/2 to 1 tablespoon per serving or as needed
• 1 x napa kimchee or any kind kimchee, optional

1. To cook the carrots:
2. Heat 1/2 teaspoon vegetable oil in a nonstick skillet over medium high heat.
3. Add the carrots, and cook for about 3 minutes until tender.
4. Stir in 1/2 teaspoon soy sauce, 1/2 teaspoon sesame oil and sesame seeds until well mixed.
5. Transfer onto a small plate and set aside.
6. To cook the red bell peppers:
7. Heat 1/2 teaspoon vegetable oil and garlic in the nonstick skillet over medium high heat.
8. Add the bell pepper, and cook for about 3 minutes until tender.
9. Stir in 1/2 teaspoon soy sauce, 1/4 teaspoon sesame oil and sesame seeds until well mixed.
10. Transfer onto a small plate and set aside.
11. To cook the bok choy:
12. Heat vegetable oil over medium heat.
13. Stir in bok choy and cook for 1 minutes.
14. Stir in the seasoning ingredients and cook until it gets soften, but the color is still green, another 1 to 2 minutes.
15. To cook the mushrooms:
16. Thinly slice the fresh mushrooms or re-dehydrated mushrooms, and cook in the vegetable oil with the seasoning ingredients until soft, 2 to 4 minutes.
17. Set aside.
18. To prepare the smoked tofu:
19. Heat vegetable oil over medium heat.
20. Stir in smoked tofu strips and cook for 2 minutes.
21. Stir in the seasoning ingredients until well combined.
22. Transfer to a small plate, and set aside.
23. To serve:
24. Place cooked soba noodles in the individual serving bowls.
25. Arrange each cooked vegetable on top.
26. Place about 1 tablespoon sauce or to taste in the center.
27. Mix well with a spoon or chopsticks and serve with kimchee if desired.

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Taken from recipeland.com/recipe/v/soba-bibimbap-54371 (may not work)