This Cold Kimchi Noodle Salad is refreshingly tangy with a chewy noodle that soaks up all the sweet, savory and spicy flavors of the kimchi.
Save This Recipe!
Enter your email below and I'll send this recipe link straight to your inbox so you'll always have it handy!
The most important ingredient in this dish is the kimchi, and in particular I love using a cabbage kimchi, and even the kimchi juice which add lots of flavor and mixes well with the gochujang, ginger, garlic and sesame oil to make a delicious sweet, savory and spicy dressing.
Recipe Highlights
- Spicy chewy kimchi noodles made with rice noodles, or even soba noodles, udon noodles, or any of your other favorite noodles!
- Mix it all up in one bowl with barely any mess
- Keeps in the fridge for upto 3 days
- I love a good noodle salad with this crunchy paprika chicken, but you could also add a boiled egg, tofu or grilled chicken
Asian noodle salads are really easy to do and have so much flavor. My favorite thing about a cold kimchi sesame noodle salad is that the tangy, spicy kimchi and nutty sesame flavors. Mostly because all that flavor absorbs into the noodles, and really, I could east noodles everyday!
Ingredients
How To Make
Cook Rice Noodles
- Follow package directions for cooking rice noodles.
- Drain noodles using a strainer.
- Rinse noodles under tap water in the strainer to prevent clumping.
Combine and Chill
- Mix all ingredients in a large bowl.
- Toss to combine.
- Chill until ready to serve.
Top Tip
Use high-quality kimchi that is fresh, flavorful, and well-fermented for the right balance of tanginess, spiciness, and crunch. Also, ensure your noodles are properly cooked to be firm and chewy, not mushy.
When I first made this kimchi noodle salad at home, the big mistake I made was not properly rinsing and chilling the noodles. So basically I was left with clumpy, sticky noodles that didn't soak up the dressing.
Noodles dishes are one of my favorite things to make and some of my go to ones I make regularly are my Rice Noodles with Peanut Sauce, Spicy Garlic Chicken Noodles, and these Vegetarian Peanut Noodles that are perfect on their own or with chicken.
The Best Noodles to Use
The best noodles to use in a kimchi noodle salad are typically thin, chewy noodles that can absorb flavors well and remain firm when chilled.
Whilst rice noodles are my go to because they are thin and delicate, they absorb flavors easily, you cold also use soba noodles (I'm obsessed with these since visiting Japan) which are buckwheat noodles with a slightly nutty flavor. Or I also occasionally use glass noodles which are super thin and a bit chewy. They're those ones they put into rice paper rolls to fill it out.
All 3 of these noodles work well in cold dishes because they maintain their texture and don't become mushy when chilled! For a double dose of Korean spice, pair with these Gochujang chicken bites or gochujang shrimp.
Kimchi Cold Noodle Salad
Ingredients
- 500 grams Rice noodles
- 2 cups Kimchi, chopped
- 1 medium Garlic clove, grated
- 2 teaspoons Grated ginger
- 2 tablespoons Gochujang
- 1 cup Mung bean sprouts
- 4 Green onions - thinly sliced
- 1 medium Cucumber, cut into half-moons
- 2 tablespoons Sesame seeds, toasted
- 2 tablespoons Corriander/Cilantro (Finely chopped)
- ½ teaspoon Red chili flakes
Instructions
- Cook rice noodles according to package directions. Once cooked, pour noodles into a strainer to drain off any excess water, then rinse under tap water whilst still in the strainer to ensure noodles are loose and not clumping.
- Combine all of the ingredients in a large bowl and toss to combine. Chill until ready to serve.
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
Comments
No Comments