Kimchi is a fermented condiment made from any number of vegetables. In this recipe, I like to use a very spicy cabbage kimchi, and I recommend you do, too. Taste your kimchi first and use less of it if you want a milder salad, and certainly feel free to add more if you want to give the dish more kick. Kimchi is often made with shellfish or other animal ingredients, so be sure to look for a vegan brand for this recipe. Both kimchi and gochujang (Korean chile paste) are available in the Asian section of grocery stores or online.
Kimchi Noodle Salad
From Forks Over Knives – The Cookbook
• 1 pound brown rice noodles, cooked according to package directions, drained, and rinsed until cool
• 2 ½ cups chopped cabbage kimchi
• 3 to 4 tablespoons gochujang
• 1 cup mung bean sprouts (recipe follows)
• 4 green onions (white and green parts), thinly sliced
• 1 medium cucumber, halved, seeded and thinly sliced
• 2 tablespoons sesame seeds, toasted
Place the rice noodles, kimchi, gochujang, and mung bean sprouts in a large bowl and mix well.
To serve, divide the mixture between four individual plates and garnish each with the green onions, cucumber slices, and sesame seeds.
Mung Bean Sprouts
Makes 1½ cups
• ½ cup whole mung beans
• ½ teaspoon turmeric
• 1⁄4 teaspoon salt, or to taste, optional
Soak the mung beans in 1 cup filtered water overnight. Spread a clean, damp cloth in a large bowl. Drain the water from the beans and spread them on the cloth. Fold the corners of the cloth over the beans to cover them. Place the bowl in a cool place away from sunlight. Dampen the cloth every 6 hours. The beans will sprout to about ½-centimeter sprouts in 12 hours.
Once the beans have sprouted, rinse them thoroughly in clean water. Boil the sprouts in 2 cups of water with the turmeric and salt for 10 minutes, or until the sprouts soften a little. Drain the sprouts and set them aside.