Kimchi and Tofu Noodle Salad recipe - ingredients, nutrition and when to eat it
This salad combines tofu noodles with well-fermented kimchi, cucumber, and seaweed flakes.
This salad combines tofu noodles with well-fermented kimchi, cucumber, and seaweed flakes. The crisp, tangy kimchi pairs with savory seaweed, making it a nice choice for lunch or a simple dinner.
Salads & light · 10 minutes to cook
Tips: If the tofu noodles are still wet, the seasoning may taste diluted, so drain them well in a strainer.
Tips: Kimchi can be strongly seasoned, so start with a little, taste, and add more as needed.
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Ingredients (1 serving)
- Tofu noodles — 150 g
- Aged kimchi — 50 g
- Cucumber — 0.5 pc
- Roasted seaweed flakes — 1 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Vinegar — 1 tsp