Kimchi Noodle Bento recipe - ingredients, nutrition and when to eat it
A refreshing summer noodle dish made with chilled broth, thin wheat noodles, kimchi, and cucumber.
A refreshing summer noodle dish made with chilled broth, thin wheat noodles, kimchi, and cucumber. For a bento, pack the noodles and broth separately and combine them at lunchtime for a cool, tangy meal.
Lunchbox & quick meals · 15 minutes to cook
Nutrition (per 653g serving): 328.1 kcal · protein 10.1g · carbohydrate 63.4g · fat 3g · sodium 1505.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rinse the thin noodles by rubbing them gently under cold water after boiling so they don’t become too soft.
Tips: When taking them in a bento, keep the broth separate with an ice pack.
Tips: Stir 1–2 tablespoons of kimchi juice into the broth for deeper color and a tangier flavor.
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)
- Cooked somyeon (thin wheat noodles) — 180 g
- Napa cabbage kimchi — 50 g
- Dongchimi broth — 250 ml
- Cucumber — 0.5 pc
- Vinegar — 2 tsp
- Korean plum syrup — 2 tsp
- Toasted sesame seeds — 1 tsp
- Ice — 0.5 cup