This Kimchi Noodle Salad (or Kimchi Salad with Noodles?) is a quick and spicy cold noodle dish made with kimchi, vegetables, and noodles tossed in a flavour-packed dressing. It’s a 10-minute recipe perfect for lunch, meal prep, or a light dinner. While I am a big fan of vegan sandwiches, it's always nice to take the tastebuds for a spin and mix up the lunchtime routine.
This recipe was originally post on October 7, 2016 and updated with a revised recipe, process images and ingredient substitutions on October 9, 2022.
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It's no secret I love kimchi - I make huge batches of my homemade vegan kimchi every month. I know, it's a lot, but I am a proud kimchi enthusiast. This spicy kimchi salad is one of my favourite ways to use it. Chilli, garlic, tahini and ginger balanced perfectly with spicy kimchi and soft noodles.
Why This Noodle Salad Recipe Works
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Ingredients for Kimchi Salad with Noodles
Kimchi
Kimchi is the backbone of this vegan salad. I use my homemade variety but you can use store-bought, just make sure it's vegan.
Noodles
Soft, silky noodles add contrast to our bowl. I love Soba noodles but you can use Hokkien or Udon. Rice noodles will also work for a gluten-fee version.
For Soba noodles, I use around 270g (9½ oz) but for heavier noodles like Hokkien or Udon, I use 400g (14oz).
Tahini sauce
Adding another textural element to this kimchi salad, tahini sauce is creamy and wonderful. You can also try peanut butter or almond butter.
Spring onions, cabbage and carrots
These veggies work so well in this noodle dish - they are finely sliced to provide crunch but don't dominate the texture. For cabbage, I just use what I have around. You could swap out any of these veggies for others you have handy or prefer. Try thinly sliced cucumber or zucchini, edamame beans, massaged and finely sliced kale, sliced radish...it's your salad, baby.
Soy sauce
Providing salt and umami, swap soy for tamari if you need your kimchi salad gluten-free.
Rice wine vinegar
The lightest of the vinegars, rice wine vinegar is common in Asian cooking. If you don't have any on hand, apple cider vinegar will work or verjuice, although it will be a touch sweeter.
Gochujang paste
You can find this spicy Korean paste at Asian grocers, online and at some supermarkets in the Asian food section. I add a small spoon to the salad dressing to add more depth and heat but if you don't have it, use sriracha or a couple of spoons of kimchi juice.
How to Make Kimchi Noodle Salad (Step-by-Step Guide)
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Step 1.
Whisk together the salad dressing ingredients in a small bowl.
Step 2.
Chop and combine the salad ingredients in a large bowl.
Step 3.
Throw your soba noodles into boiling water and cook to the packet instructions - usually around 4 minutes. If you are using another type of noodle, cook to the packet instructions. Carefully drain them and run them under cold water until the noodles are cold. Shake them well to get rid of as much water as you can.
Step 4.
Add the noodles to the bowl with the chopped veggies and pour over as much dressing as you like. Toss to combined well and serve with a good sprinkling of raw seeds.
Step 5.
Serve yourself a giant bowl. You've earned it.
FAQs
This kimchi noodle salad is gluten-free adaptable. Soba noodles are often not gluten-free, they are made with buckwheat and wheat flour. Check the packet always. Swap to rice noodles for a gluten-free salad and use gluten-free tamari sauce or coconut aminos.
You can totally make kimchi noodle salad ahead. If you’re making this ahead of time, toss everything together except the chopped vegetables and kimchi. Those are crunchiest when added just before serving
Kimchi noodle salad is served cold or at room temperature.
This recipe for kimchi noodle salad uses soba noodles, but you can use hokkien noodles or Udon. Rice noodles will also work for a gluten-fee version.
More Super Quick Lunch Recipes For You to Try
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Make This Recipe
Kimchi Noodle Salad
Ingredients
For the Dressing
- 1 garlic clove crushed
- ½ tablespoon ginger finely grated
- 1½ tablespoon sesame oil
- 2 tablespoon tamari/soy sauce
- 2 tablespoon maple syrup or raw sugar
- 2 tablespoon rice vinegar
- 2 tablespoon tahini
- 1 teaspoon Gojuchang paste optional, or sriracha paste
- 2 tablespoon water
For the Salad
- 270 grams Soba noodles or 400g Hokkien or Udon
- 1 carrot (large) peeled and cut julienne
- 2-3 spring onions scallion, finely sliced on an angle
- 2½ cups cabbage washed and finely sliced
- ⅔ cup kimchi chopped
To Serve
- ½ cup mixed seeds pepitas, sunflower seeds, hemp seeds
Instructions
- Whisk together the salad dressing ingredients.
- Throw your soba noodles into boiling water over medium heat and cook to the packet instructions - usually around 4 minutes. If you are using another type of noodle, cook to the packet instructions. Remove the pot from the heat and carefully drain noodles. Run them under cold water until the they are cold. Shake them well to get rid of as much water as you can.
- Chop and combine the salad ingredients, other than the noodles, in a large bowl
- Add the noodles to the bowl with the chopped veggies and kimchi, and pour over as much dressing as you like. Toss to combined well and serve with a good sprinkling of raw seeds.
Notes
Nutritional Disclaimer
The nutritional information is an estimate only and is automatically calculated using online tools. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Kerrie Douglas says
This is the best! Served with Korean Fried Chicken!
Even better cold the next day!
Sofi says
Delicious!! One of my favorite lunches, so flavorful and a great use of kimchi. I also added some fresh radishes and air-fryer chili crisp tofu for extra protein. Thank you for the recipe!
Amanda says
Oh, that's great Sofi. I am so happy you enjoyed it. I love the addition of radishes and tofu! Sounds delicious 🙂
Na'im says
So do you eat the Kimchi separately or do you toss it in the salad? And where can I find your Kimchi recipe ?
Amanda says
HI Na'im, The link to my kimchi recipe is in the ingredients but also in the post. I have tweaked the recipe to make it clearer that the kimchi goes in the salad too. So sorry for the confusion. I hope you enjoy it. 🙂
S Waithe says
Hi. Should "1 inch thumb of garlic" be edited to "1 inch thumb of ginger"?
Amanda says
Yes! Thanks so pointing that out. 🙂
Renae Aron says
This sounds delicious! And I had an acknowledging chuckle reading about your "elf". You have written so well, and with humour, about the "joys" of parenting!
Amanda says
Thanks Renae. I love the Elf but she can push my buttons like no other. Have a great day and thanks for visiting.
Strength and Sunshine says
It's 6am and I'm now craving a delicious plate of this!!
Amanda says
I love that!