Ingredients
8 oz rice noodles (such as udon or vermicelli)
1 cup store-bought or homemade kimchi
1/2 cup finely chopped cucumber
2 scallions, thinly sliced
2 tbsp light soy sauce
1 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp honey or agave syrup (vegan option)
1 tbsp chili oil
1 tsp chili flakes (optional, for extra heat)
1 tbsp sesame seeds (toasted, optional)
Fresh lime wedges (for serving)
Instructions
Bring a pot of salted water to a boil.
Add rice noodles and cook according to package instructions until al dente (usually 2-4 minutes). Strain and rinse with cold water, then set aside.
In a mixing bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, honey, chili oil, and chili flakes.
Add the cooked noodles, kimchi, chopped cucumber, and scallions to the bowl. Toss to coat evenly with the dressing.
Transfer to a serving dish or individual bowls. Sprinkle with sesame seeds and serve with fresh lime wedges on the side.
Notes
For a vegan option: use tamari instead of soy sauce and agave syrup instead of honey.
Store in the refrigerator for up to 2 days; stir before serving.
Adjust the level of spiciness by modifying the amount of chili oil or chili flakes.
Kimchi can be replaced with finely chopped cabbage, carrots, and radishes for a non-fermented version.
- Prep Time: 20
- Cook Time: 10
- Category: Cozy Chicken
- Method: No-Cook/Tossing
- Cuisine: Korean-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 1000mg
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg