Name: Kimchi Noodle Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 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

Prep-time: 15 minutes / Ready In: 15 minutes
Serves 4
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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.

From Forks Over Knives – The Cookbook

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By Del Sroufe, Nov 28, 2012

Ingredients

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

Instructions

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.

(3)

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(5 from 3 votes)

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Shanda Landes11 months ago

This is a family favorite! We make our own kimchi and grow our own sprouts.

DK12 months ago

This is just Bibim Guksu with a few missing ingredients.

GochuJang is usually mixed first with equal part vinegar, soy sauce, sugar (or honey), minced garlic, to create a basic YangNyum Jang.

There are other things you can add to the sauce:

– If you don’t mind the oil, toasted sesame seed oil or toasted perilla oil(referred to as wild sesame in Korea) is also used as part of the mixing sauce.
-Few tablespoons of the liquid from the kimchi jar is also a great addition.

-Switching out the rice noodles for buckwheat/soba noodles add an extra depth to the flavor.

*google “bibim guksu” for more ideas.

LMM1 year ago

Since I didn’t have all the ingredients I made a version of this salad and it was delicious.
Will be making up another batch again this week.

Harley1 year ago

It’s worth being careful that traditionally kimchee is not vegan (or even veggie) so always check that it doesn’t contain fish!

Andi2 years ago

Delicious recipe

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about the author

Del Sroufe

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.

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