Kimchi Noodle Salad with Sweet Chili Toss’ables

Serving Size 4

Prep Time 10 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

Inspired by: Cultured Guru

  • 3 tablespoons toasted sesame oil 
  • 1 tablespoon garlic, minced 
  • 1 tablespoon ginger, grated 
  • 2 tablespoons apple cider vinegar 
  • 2 tablespoons tamari 
  • 2 tablespoons maple syrup 
  • 1 teaspoon sea salt 
  • 1 cup edamame, steamed and shelled 
  • 1/2 medium red onion, sliced thin 
  • 12 ounces rice noodles 
  • 1/4 cup cilantro 
  • 1/4 cup Nasoya kimchi 
  • 1 package Nasoya Toss’ables Korean Sweet Chili 
  • 1/2 cup carrots, julienned 
  • 1 bell pepper, julienned 
  • 1 cucumber, chopped 
  • 1 romaine lettuce heart, finely chopped 

Preparation

  1. Boil water and cook rice noodles following the directions on the package. Drain and then rinse with cold water.
  2. For the sauce: In a small saucepan add the sesame oil, garlic and ginger. Lightly cook the ginger and garlic in the oil. Remove from heat and allow to cool. Add in the maple syurp, apple cider vinegar, tamari and sea salt.
  3. Mix all of the vegetables, edamame, onions and cilatro together in a large bowl.
  4. Add the sauce, kimchi and noodles to the vegetables and toss until evenly mixed.
  5. Enjoy refrigerated or at room temperature!

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