Light Vegan Meals / Vegan Lunch Recipes / Vegan Salad Recipes

Spicy 10-minute Kimchi Noodle Salad

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Last updated on August 7th, 2020 at 04:10 pm

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.

Two plates of 10-minute kimchi noodle salad, one close up, on a rustic wooden table with chopsticks in the background.

an overhead image of spicy 10-minute kimchi noodle salad on a grey plate and a rustic wooden table
close up image of pink and white garlic cloves on a rustic wooden table

I love kimchi and make it almost every week. I know, it’s a lot but I am a big fan. Homemade kimchi is delicious and if you are keen to make your own I have an easy kimchi with cabbage recipe you should try.

Besides in this noodle salad, Kimchi plays well with a tonne of different dishes. Use it in my vegan fried rice recipe, a creamy vegan kimchi pasta (it’s amazing!) or over sautéed greens.

But this spicy 10-minute kimchi noodle salad…this one of my favourites. Chilli, garlic and ginger flavours combined with acidic kimchi and soft hokkien noodles. Some things just work, you know?

a small pile of red chillies on a cast iron pan resting on a rustic wooden table

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.

Close up image of a small bowl of spicy noodle salad dressing

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.

Close up, front on image of a pile of spicy 10-minute kimchi noodle salad on a grey plate with dark chopsticks resting on the plate

A plate of noodle salad with vegetables

10-Minute Spicy Kimchi Noodle Salad

Spicy kimchi, fresh crunchy vegetables and cold noodles combined in a flavour packed mouthful. This spicy 10-minute kimchi noodle salad is dinner made easy.
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Course: Lunch | Salad
Cuisine: Asian
Keyword: noodle salad
Prep Time: 10 minutes
Total Time: 15 minutes
Servings: 3
Calories: 307kcal
Author: Amanda Logan


  • 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)


Calories: 307kcal | Carbohydrates: 57g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Sodium: 966mg | Potassium: 163mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3865IU | Vitamin C: 5.3mg | Calcium: 28mg | Iron: 3.9mg
Tried this recipe?Please rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!

Two plates of 10-minute kimchi noodle salad, one close up, on a rustic wooden table with chopsticks in the background with title text overlay

Like it? Share it. Thank you!

About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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S Waithe
S Waithe
June 22, 2019 8:34 pm

Hi. Should “1 inch thumb of garlic” be edited to “1 inch thumb of ginger”?

Renae Aron
Renae Aron
October 7, 2016 12:31 pm

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!

Strength and Sunshine
October 7, 2016 10:20 am

It’s 6am and I’m now craving a delicious plate of this!!

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