Kimchi Salad with Noodles

A bowl of kimchi noodles with condiments.

5 from 5 votes

Spicy kimchi, fresh crunchy vegetables and cold noodles combined in a flavour packed mouthful. This super quick kimchi salad with noodles is perfect for lunch or dinner. Main ingredients: soba noodles, kimchi, cabbage, tahini

Prep Time9

Cook Time4

Total Time13

Course: Lunch, Salad

Cuisine: Korean

Diet: Vegan, Vegetarian

Servings: lunch bowls

Calories: 351kcal

Author: Amanda Logan

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

Noodles

For Soba noodles, I use around 270g (9½ oz) but for heavier noodles like Hokkien or Udon, I use 400g (14oz). We want the volume but obviously Hokkien and Udon noodles weigh more.

Nutrition