kimchi-noodle-salad

KIMCHI NOODLE SALAD

Let your taste buds savor this cool noodle salad that pops with spicy kimchi flavor, crunchy mung bean sprouts, refreshing cucumber, and soft noodles. The recipe calls for cold noodles, but you don’t need to wait for them to cool; just rinse them in cold water once they’re cooked.

Ingredient

1 pound brown rice noodles, cooked according to package directions, drained, and rinsed until cool
2 ½ cups chopped cabbage kimchi
3 to 4 tablespoons gochujang
1 cup Mung Bean Sprouts
4 green onions (white and green parts), thinly sliced
1 medium cucumber, halved, seeded and thinly sliced
2 tablespoons sesame seeds, toasted

Direction

Place the rice noodles, kimchi, gochujang, and mung bean sprouts in a large bowl and mix well.
To serve, divide the mixture between four individual plates and garnish each with the green onions, cucumber slices, and sesame seeds.