Quick Kimchi Noodles

Ingredients

• 7 ounces dry rice noodles
• 1/4 cup kimchi juice (the juice that comes with kimchi)
• 1 tbsp soy sauce
• 1 tbsp coconut sugar (or white sugar)
• 1 tbsp white rice vinegar
• 1 tbsp Gochujang
• 1/2 tsp toasted sesame oil
• 1/2 cup kimchi
• For topping: sliced cucumber, green onions, toasted sesame seeds

Instructions

1. 1

   Cook the noodles. Bring a large pot of water to a boil. Once boiling, add the noodles and cook according to the package instructions (usually 3-5 minutes).

2. 2

   Drain. Once the noodles are tender, drain and rinse them under cold water to stop the cooking and cool the noodles. Divide the noodles between two serving bowls or plates.

3. 3

   Make the sauce. While the noodles are cooking, you can prepare the sauce. In a small bowl, whisk together the kimchi juice, soy sauce, sugar, white vinegar, gochujang, and toasted sesame oil.

4. 4

   Chop and add the kimchi. Roughly chop the kimchi into 1/2-inch slices and add it to the sauce. Stir to combine. At this point, you can taste the sauce and adjust the seasoning to taste.

5. 5

   Assemble. Divide the sauce between the two serving bowls and arrange it on top of the noodles. Next, toss well to coat the noodles with the sauce. The noodles will be very juicy, that is normal!

6. 6

   Garnish. Before serving, garnish each bowl with sliced cucumber, chopped scallions, and a sprinkle of sesame seeds.

7. 7

   These kimchi noodles are best served immediately but can be stored in the refrigerator for up to 2 days.