Sesame Noodle Salad with Fermented Kimchi | Vegan Noodle Salad with Cultured Guru Kimchi and Sesame Ginger Dressing
A little inspiration from a good book
I don’t have a long back story about life to insert before this recipe haha! Maybe that’s a good thing, because you don’t have to scroll through miles of text to get to the point.
This dish was inspired by a soba noodle recipe from the cookbook Food is the Solution by Matthew Prescott. The book is amazing, and anyone looking to reduce environmental impact through dietary choices should give it a read! It’s full of plant based recipes and details on how our food choices impact the world around us.
I never really follow cook book recipes exactly… I rarely ever use recipes in general. I’m more of a wing it in the kitchen and write my own recipes kind of gal. But when I received this book as a gift, I thought the sesame-ginger soba noodles looked pretty good. So I made my own recipe with stuff I had on hand. It’s now a weekly recipe in our house!
Here’s My Noodle salad Recipe:
Feel free to switch things up a bit and use Cultured Guru Sauerkraut instead of Kimchi, if you aren’t in the mood for spicy! I LOVE spicy food, so I use the Kimchi and I like to add a little sriracha on top too. 😋 You can find our fermented vegetables in stores using this map, or online here.
Sesame Noodle Salad with Fermented Kimchi
- 3 Tablespoons Toasted Sesame Oil
- 1 Tablespoon Minced Garlic
- 1 Tablespoon grated Ginger
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Tamari
- 2 Tablespoons Maple Syurp
- 1 Teaspoon Sea Salt
- 1 Cup Shelled, Cooked Edamame
- 1/2 Medium Red Onion, Sliced Thin
- Rice Noodles, or Any Noodle of Your Choosing
- ¼ Cup Cultured Guru Fermented Kimchi
- Julieanned Carrots
- Julieaned Broocoli Slaw
- 1 Bell Pepper, Julieanned
- 1 Cucumber, Chopped
- 1 Romaine Lettuce Heart, Finely Chopped
- Boil water and cook rice noodles following the directions on the package. Drain and then rinse with cold water.
- 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.
- Mix all of the vegetables, edamame, onions and cilatro together in a large bowl.
- Add the sauce, the Cultured Guru Fermented Kimchi and noodles to the vegetables and toss until evenly mixed.
- Enjoy refreigerated or at room temperature!