- 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
- 4 green onions (white and green parts), thinly sliced
- 1 medium cucumber, halved, seeded and thinly sliced
- 2 tablespoons sesame seeds, toasted
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.
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.
Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.View all contributions by Del Sroufe