I love, love , love this spicy 10-minute kimchi noodle salad. Served cold, the heat of the kimchi and gochugaru (korean chilli) dressing balance perfectly with the chill of the cold noodles and fresh vegetables. This is a simple salad, made in ten-minutes, but loaded with zippy flavours and contrasting textures.
Let’s be honest, we had a lot of kimchi left in the fridge after my vegan kimchi post but kimchi is one of those condiments that plays well with others. Kimchi fried rice, creamy vegan kimchi pasta (it’s amazing!) and kimchi over sautéed greens are just a few kimchi inspired dinners. But this spicy 10-minute kimchi noodle salad…this one is my favourite. Chilli, garlic and ginger flavours combined with acidic kimchi and soft hokkien noodles. Some things just work, you know?
In a week where the Elf has been exercising the awesome power of the two year-old complete with mini-tantrums, hitting (insert unimpressed emoticon here) and typhonic tears, simple meals like this noodle salad are a gift from the kitchen gods. If only I could get the house cleaned as easily. It is no easy feat to vacuum with an enraged gnome attached to your leg but somehow we get by. And then the storm passes and she nestles into my neck full of sniffly apologies and I forget only moments before I was calculating her weight multiplied by velocity to see where she might land.
I’m kidding. Mostly.
As inexperienced sailors navigating these waters we’ve found our only real foothold is to keep all other things as simple as possible. And to look to the horizon. Today was rough, maybe tomorrow will be calmer. Or perhaps I’ll retreat to a corner, curled in to a foetal position nursing a giant bowl of noodles. Who knows? These are great noodles so perhaps it’s not a bad plan.
Soft Hokkien noodles laced with sharp kimchi and crunchy raw vegetables dressed in a spicy Korean pepper dressing. This spicy 10-minute kimchi noodle salad couldn’t be simpler to make and might just be the thing to weather a mini storm. Enjoy.
10-Minute Spicy Kimchi Salad
- 1/2 cup kimchi, chopped
- 1 garlic clove crushed
- 1 2.5 cm 1 inch thumb of ginger, finely grated
- 1/2 tsp sesame oil
- 2 tbsp tamari/soy sauce
- 1 tbs coconut sugar
- 1 tbs rice vinegar
- 1 tsp Korean pepper (powder)
- 450 grams packet fresh Hokkien noodles
- 1 carrot peeled and cut julienne
- 5 spring onions shallots1 small bunch baby pak choy (around 150 grams)
- 1 teaspoon black sesame seeds
- fresh chilly finely sliced (optional)
- Place Hokkien noodles in boiling for 3 minutes until tender (or cook as per packet instructions). Strain and rinse with cold water. Set aside.
- Wash spring onions and slice whites in to 2cm pieces (a scant inch).
- Slice the greens of two spring onions finely.
- Wash the baby pak choy and remove base. Slice the crunchy stems in to 1cm (1/2 inch) slices and slice the leaves thinly.
- In a small bowl whisk together the garlic, ginger, tamari, vinegar, sugar, sesame oil and Korean pepper until combined.
- In a large bowl combine the cold Hokkien noodles, carrots, spring onions, pak choy and kimchi.
- Just before serving pour dressing over the noodles and toss to coat.
- Serve sprinkled with black sesame seeds and fresh chilli (optional)