Kimchi Cold Noodle Salad
A refreshing and light cold noodle salad with gochujang and hints o garlic and ginger, this Korean salad pairs perfectly with chicken or beef.
Servings 4 people
Calories 440kcal
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
Calories: 440kcal | Carbohydrates: 101g | Protein: 6g | Fat: 3g | Fiber: 5g | Sugar: 5g
