Sesame Noodle Salad with Fermented Kimchi

by Kaitlynn Fenley
sesame noodle salad in a white bowl

Sesame noodle salad is so easy to make, and it’s delicious with fermented kimchi! It’s easy to customize this recipe too, so you can use the vegetables you have on hand. Healthy, easy vegan, and gluten free noodle salad makes a great lunch or dinner.

A little Noodle Salad Inspiration From a Good Book

This dish was inspired by the picture of soba noodle in 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 cookbook recipes… 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 some of the recipes in it looked REALLY yummy. There was one recipe picture that really stood out to me: the sesame-ginger soba noodles picture.

When I was at the produce store thinking about some meals I wanted to make, I thought about that picture of soba noodles. I picked up some veggies, cilantro and edamame, then stopped at the Asian market for our favorite rice noodles. I was thinking that my bowl of noodles would turn out more like a veggie heavy vermicelli bowl. And sure enough, they did. This noodle salad is so good.

Sesame Noodle Salad with Fermented Kimchi 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.

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Vegan Sesame Noodle Salad

Made with fresh vegetables and rice noodles, this gluten free, Vietnamese inspired noodle salad is a go-to weekly recipe for Jon and I. It’s packed with probiotics, prebiotics and delicious flavors! The sesame and ginger dressing pairs perfectly with Cultured Guru Kimchi and the fresh, crisp vegetables.

  • Author: Kaitlynn Fenley
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Salad
  • Cuisine: Asian Fusion
  • Diet: Vegan

Ingredients

Scale
  • 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
  • 2 Servings Rice Noodles, or Any Noodle of Your Choosing
  • Cilantro
  • 1/4 Cup Cultured Guru Fermented Kimchi
  • Julieanned Carrots
  • Julieaned Broocoli Slaw
  • 1 Bell Pepper, Julieanned
  • 1 Cucumber, Chopped
  • 1 Romaine Lettuce Heart, Finely Chopped

Instructions

    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, the Cultured Guru Femented Kimchi and noodles to the vegetables and toss until evenly mixed.
    5. Enjoy refrigerated or at room temperature!

 

Keywords: kimchi recipe, Fermented Kimchi, Noodle Salad, Vegan Recipe, Salad

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