Tofu Noodle and Kimchi Salad recipe - ingredients, nutrition and when to eat it
This salad tosses tofu noodles with well-fermented kimchi and cucumber in a spicy, tangy dressing.
This salad tosses tofu noodles with well-fermented kimchi and cucumber in a spicy, tangy dressing. It’s crisp and refreshing, perfect for lunch on a hot day or a light dinner.
Salads & light · 10 minutes to cook
Tips: Drain the tofu noodles well so the dressing doesn’t get watery.
Tips: If the kimchi is very sour, use less vinegar to balance the tang.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Tofu noodles — 1 pack
- Aged kimchi — 0.5 cup
- Cucumber — 0.5 pc
- Korean chili flakes — 0.5 tsp
- Vinegar — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp