Tofu Noodle and Kimchi Salad recipe - ingredients, nutrition and when to eat it
This bowl-style salad combines tofu noodles or somyeon with stir-fried kimchi and crisp vegetables.
This bowl-style salad combines tofu noodles or somyeon with stir-fried kimchi and crisp vegetables. Tangy, spicy kimchi pairs with the mellow tofu noodles, making it a good choice for lunch or a light dinner.
Salads & light · 15 minutes to cook
Tips: Let the kimchi cool completely after stir-frying so the vegetables stay crisp.
Tips: Drain the tofu noodles well in a colander so any excess water doesn’t thin the dressing.
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Ingredients (1 serving)
- Tofu noodles — 1 pc
- Napa cabbage kimchi — 0.5 cup
- Onion — 0.3 pc
- Cucumber — 0.3 pc
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Korean red pepper flakes — 0.5 tsp
- Cooking oil — 1 tsp