There’s a lot happening in this dish. I’ve taken the pungent, sweet, and insanely spicy “Bul Sauce” from one of my favorite Korean dishes, and used it to doctor-up some humble TVP. With that delicious mixture, I’ve concocted a plant-based noodle bowl reminiscent of Chinese dan dan noodles, tossed with Sesame Garlic Asparagus, quick pickled veggies, peanuts, cilantro, green onions, and a cooling drizzle of creamy coconut milk. 

Read More