Ingredients
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For the Sauce:
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3 tablespoons gluten-free soy sauce (or tamari)
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2 tablespoons gochugaru (Korean red pepper flakes)
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1 tablespoon sesame oil
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1 tablespoon maple syrup (or another sweetener)
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2 cloves garlic, minced
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1 -inch piece of ginger, minced
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For the Noodles:
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8 oz (about 225g) gluten-free rice noodles
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1 cup vegan kimchi, chopped
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1 cup thinly sliced cucumbers
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1/2 cup thinly sliced green onions
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1/4 cup chopped fresh cilantro (optional)
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1 Sesame seeds, for garnish
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1 Lime wedges, for serving (optional)
Directions
Adjust the level of spiciness by adding more or less gochugaru. Enjoy the vibrant and flavorful Korean-inspired noodles!
Steps
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1
Done
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In a small bowl, whisk together the soy sauce, gochugaru (Korean red pepper flakes), sesame oil, maple syrup, minced garlic, and minced ginger to make the spicy sauce. Adjust the spice level by adding more or less gochugaru according to your preference. |
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2
Done
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Cook the gluten-free rice noodles according to the package instructions. Drain and set them aside. |
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3
Done
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In a large mixing bowl, combine the cooked rice noodles, chopped vegan kimchi, thinly sliced cucumbers, and thinly sliced green onions. |
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4
Done
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Pour the spicy sauce over the noodle mixture and toss everything together until well coated. |
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5
Done
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Serve the Spicy Kimchi Noodles in bowls, garnished with fresh cilantro (if desired), sesame seeds, and lime wedges on the side. |
