Easy Kimchi Noodles
I’m so glad that kimchi is starting to become commonplace in America. I guess it’s probably still the case that a majority of Americans haven’t tried the delicious fermented spicy cabbage mixture, but the good news is that you can at least find it in most supermarkets now. It’s still probably the case that just finding kimchi and getting your family to try agree to try it (if they don’t already like it) will be the hardest part of this Easy Kimchi Noodles dish.
Usually I think of (and eat) kimchi as either A) a snack right out of the damn jar or B) a topping on rice or noodles. But this recipe really capitalizes on the deep flavors of the ingredient by pulsing it in a food processor with a few other things to basically make a coarse dressing!
That alone is good enough to top on any noodle dish and call it a day, but to round out the bowl and make it more of a meal I also add a boatload of crunchy veggies to the mix. You could really add anything you wanted here including an egg which I left out on this day, but would add if I wanted it to be a bit heartier.
This is a great intro to kimchi dish, but also if you have buckets of the stuff in your fridge already, I think you’ll find this a great way to use some of it!
- In a small food processor, add all the dressing ingredients, pulse until it’s in a coarse paste. Remove and set aside.
- Cook rice or soba noodles according to package (I prefer a medium width rice noodle). Then drain the noodles and rinse with cold water. Toss with sesame oil to prevent sticking.
- Chop all the veggies and toppings.
- Add cooked noodles to a big bowl and toss well with the dressing mixture.
- Add 1/2 or 3/4 of the veggies (not sesame seeds or scallions) to the noodles and stir well to combine. Store noodles in the fridge until serving.
- To finish noodles top with rest of veggies, sesame seeds, and scallions.
Season noodles with soy sauce, chili garlic sauce, or sriracha to your tastes.
Easy Kimchi Noodles
Even mild kimchi is relatively spicy so I recommend starting there if you haven’t tasted kimchi before. Personally, I always prefer the spiciest I can find, but for my family’s sake I opted for a slightly milder version for these noodles!
The nice thing about this dressing is how not fussy it is. You toss all the stuff in a food processor and pulse it up until it’s in a coarse mixture. The key ingredient: fresh orange zest and juice. Don’t skip it!
Then cook your noodles according to the package. You can either use a rice noodle or soba, whatever you prefer. I like a medium-width rice noodle best. Be sure to rinse the noodles with cold water and toss them with some sesame oil first. Then you can toss in all the kimchi dressing.
Toss this all together really well. Already this would be a great noodle dish with nothing else on it, honestly.
Then I like to mix in about 1/2 of my veggies and store the noodles in the fridge until I’m ready to eat. To serve the kimchi noodles, I divide the noodles between bowls and top them with more veggies, plus some scallions, sesame seeds, and maybe a dash of extra soy sauce or sriracha to taste. Your call!
The noodles work great as a light dinner, but really shine as a weekday lunch option in my opinion.
Fall in love with kimchi if you aren’t already!