This vibrant Kimchi Noodle Salad combines spicy, tangy kimchi with crisp vegetables and chilled noodles for a refreshing, flavor-packed meal.
Rich in plant-based protein, fiber, and healthy fats, it supports digestion and sustained energy.
Quick to prepare and naturally vegan, it’s perfect for lunch, dinner, or meal prep, offering a satisfying, nutrient-dense dish with minimal effort.
Zesty Kimchi Noodle Salad
Equipment
- 1 large pot (for boiling noodles)
- 1 large mixing bowl
- 1 whisk or fork (for dressing)
- 1 Cutting Board
- 1 Sharp knife
- 1 colander (for draining noodles)
Ingredients
For the Dressing:
- 1 clove garlic crushed
- ½ tbsp fresh ginger finely grated
- 1½ tbsp sesame oil
- 2 tbsp tamari or soy sauce
- 2 tbsp maple syrup or raw sugar
- 2 tbsp rice vinegar
- 2 tbsp tahini
- 1 tsp Gochujang or sriracha paste optional
- 2 tbsp water
For the Salad:
- 270 g soba noodles or 400 g Hokkien/Udon noodles
- 1 large carrot peeled and julienned
- 2 –3 spring onions scallions, thinly sliced on a diagonal
- 2½ cups cabbage finely shredded
- ⅔ cup kimchi chopped
To Serve:
- ½ cup mixed seeds pepitas, sunflower seeds, hemp seeds
Instructions
- Prepare the Dressing: Start by making the flavorful dressing that will tie the whole salad together. In a small mixing bowl, combine the crushed garlic and finely grated ginger. Add the sesame oil, tamari (or soy sauce), maple syrup (or raw sugar), rice vinegar, tahini, and water. If you like a hint of heat, stir in the Gochujang or sriracha paste. Whisk everything thoroughly until smooth and creamy. Set aside for the flavors to meld while you prepare the noodles and vegetables.
- Cook the Noodles: Fill a large pot with water and bring it to a rolling boil over medium-high heat. Add the soba noodles and cook according to the package instructions, typically around 4 minutes, until they are tender but still slightly firm to the bite. If using Hokkien or Udon noodles, follow the package instructions carefully as they may take a few minutes longer. Stir gently occasionally to prevent sticking.
- Rinse and Chill the Noodles: Once the noodles are cooked, drain them immediately in a colander. Rinse under cold running water to stop the cooking process and cool them down completely. Gently shake or toss the noodles in the colander to remove excess water. This step ensures the noodles remain light, non-sticky, and perfect for a chilled salad.
- Prep the Vegetables: While the noodles are cooling, prepare your vegetables for a fresh and crunchy salad. Peel the carrot and slice it into thin, uniform julienne strips. Slice the spring onions diagonally into delicate pieces, and finely shred the cabbage. The key is to make the vegetables small enough to mix evenly with the noodles but large enough to maintain a satisfying crunch.
- Chop the Kimchi: Take your kimchi and chop it into small, bite-sized pieces. The kimchi adds a tangy, spicy punch that complements the creamy sesame dressing beautifully. Make sure to use a well-drained kimchi to avoid making the salad watery, but leave some of the kimchi juices—it adds depth of flavor to the dressing.
- Combine Salad Ingredients: In a large mixing bowl, add all the prepared vegetables and chopped kimchi. Toss gently to combine, ensuring the kimchi is evenly distributed among the fresh veggies. This creates a balanced texture with both crunch and bite, preparing the salad base for the noodles.
- Add the Noodles: Carefully add the cooled noodles to the bowl of vegetables and kimchi. Using tongs or two large forks, gently fold the noodles into the salad mixture. Be patient and avoid smashing the noodles; the goal is to coat them lightly with vegetables while maintaining their shape.
- Dress the Salad: Pour the prepared sesame-tahini dressing over the noodle and vegetable mixture. Start with half of the dressing and toss to combine, then add more as desired, tasting as you go. Make sure every strand of noodle and piece of vegetable is lightly coated with the creamy, tangy dressing.
- Garnish with Seeds: Sprinkle the mixed seeds—pepitas, sunflower seeds, and hemp seeds—on top of the salad. These seeds add a satisfying crunch, additional protein, and healthy fats, making the salad even more nutritious and visually appealing.
- Serve and Enjoy: Serve immediately in bowls for a refreshing, chilled salad, or refrigerate for later. The dish keeps well in the fridge for a day or two, making it an excellent option for meal prep. Encourage diners to give it one last gentle toss before serving to redistribute the dressing and toppings evenly.
Notes
- Noodle choice matters: Soba noodles are lighter and cook quickly, while Hokkien or Udon noodles give a chewier texture. Adjust the quantity accordingly—270g for soba, 400g for heavier noodles.
- Kimchi flavor balance: Choose a kimchi with medium spiciness for a balanced taste. Too spicy or overly fermented kimchi can overpower the salad.
- Vegetable prep: Slice vegetables thinly and uniformly for easy mixing and a pleasant mouthfeel.
- Dressing control: Start with half the dressing and adjust to taste. Some may prefer a lighter coating, while others enjoy a richer, more pronounced flavor.
- Seed options: Mixed seeds add crunch and nutrition, but you can substitute with toasted sesame seeds or chopped nuts.
Chef’s Secrets for Maximum Flavor
The key to a flavorful kimchi noodle salad lies in balancing textures and layering flavors.
Make sure to rinse and chill the noodles thoroughly after cooking; this prevents them from sticking together and allows them to soak up the dressing more effectively.
For an added depth, let the dressing sit for a few minutes after whisking—the ingredients meld together, enhancing the garlic, ginger, and tahini notes.
Always taste and adjust the seasoning before serving, as kimchi varies in saltiness and spiciness.
Using fresh, crisp vegetables ensures that every bite is refreshing, while the seeds not only add crunch but also a subtle nutty aroma that elevates the dish.
Serving Suggestions for Best Enjoyment
This salad works beautifully as a standalone lunch or a light dinner.
Pair it with grilled tofu, tempeh, or edamame for an added boost of plant-based protein.
For a heartier option, serve alongside steamed dumplings or a miso soup.
Garnish with extra fresh herbs such as cilantro, Thai basil, or mint to brighten the flavors.
It’s also perfect for meal prep—store in separate containers for noodles, vegetables, and dressing, then combine just before serving to maintain freshness and texture.
Storage Tips to Keep Fresh
Store leftover noodles and salad ingredients separately in airtight containers in the refrigerator for up to 2 days.
Noodles can be lightly tossed in a few drops of sesame oil to prevent sticking.
The salad dressing can be stored in a small jar or airtight container for up to a week.
Avoid mixing the salad too far in advance, as the kimchi juices and dressing can make the vegetables soggy.
When ready to eat, toss everything together for a crisp, flavorful meal that tastes almost as fresh as the day it was prepared.
Frequently Asked Questions
1. Can I make this salad gluten-free?
Yes! Use gluten-free soba noodles or rice noodles, and ensure your tamari or soy sauce is labeled gluten-free.
This keeps the dish safe for those avoiding gluten without compromising flavor.
2. How spicy is the salad?
The heat level depends on the kimchi and Gochujang or sriracha used. For a milder version, use less chili paste and choose a mild kimchi.
For more heat, increase the paste or use a spicier kimchi variety.
3. Can I prepare this salad ahead of time?
Yes, but keep the noodles, vegetables, and dressing separate until ready to serve to prevent sogginess.
Once combined, consume within 24 hours for optimal texture and flavor.
4. What are good protein additions?
To boost protein, add grilled tofu, tempeh, or edamame.
These plant-based proteins complement the tangy and spicy flavors while keeping the meal vegan-friendly.
5. Can I use frozen kimchi?
Fresh kimchi is preferred, but frozen kimchi can be thawed and drained before use.
Make sure to remove excess liquid to avoid watering down the salad and diluting the flavor.
