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.
Find this no-cook recipe and more 30-minute meals in the Forks Over Knives Recipe App.
- 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
With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious, plant-based meals the whole family will enjoy.