15-Minute Spicy & Cold Bibim Kimchi Noodles
Spicy, refreshing and delicious kimchi noodles!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 400 grams somyeon (thing Korean wheat noodles)
- 2 tbsp gochugaru
- 2 tbsp gochujang
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp maple syrup
- 2 tbsp toasted sesame seeds, plus more for garnish
- 2 tbsp toasted sesame oil, plus more or garnish
- 2 tbsp chopped green onions, plus more for garnish
- 1/4 cup diced red onion
- 1/4 cup small diced carrot
- 2 cups chopped vegan kimchi, plus kimchi juice
- 1/2 cup julienned cucumber
- 1 tsp black pepper
Instructions
- 1
Bring a medium pot of water to a boil. While the water is heating, make the sauce: stir together gochugaru, gochujang, soy sauce, vinegar, maple syrup, toasted sesame seeds, toasted sesame oil, green onions, red onion, carrot, and 1 cup of chopped kimchi in a small bowl. Set aside.
- 2
Cook noodles according to package instructions (cook in boiling water for 3 minutes). Remove from water and rinse under cold water to stop them from overcooking. Drain and place in a large bowl.
- 3
Add the sauce and stir vigorously, until the noodles are evenly and well-coated. Divide noodles into four servings. Top with remaining kimchi and julienned cucumber. Garnish with sesame seeds, scallion greens, a drizzle of sesame oil, and cracked black pepper.