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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.
5 from 1 vote
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Course: Lunch | Salad
Cuisine: Asian
Prep Time: 10 minutes
Total Time: 15 minutes
Servings: 3
Calories: 307kcal
Author: Amanda Logan


  • ½ cup kimchi, chopped
  • 1 garlic clove crushed
  • 1 2.5 cm 1 inch thumb of ginger, finely grated
  • ½ teaspoon sesame oil
  • 2 tablespoon tamari/soy sauce
  • 1 tbs coconut sugar
  • 1 tbs rice vinegar
  • 1 teaspoon 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 (½ 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
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