Vegetarian Kimchi Noodles
Satisfy your cravings for bold and vibrant flavors with Vegetarian Kimchi Noodles, a quick and easy meal that’s perfect for weeknights or casual gatherings. This recipe combines tender rice noodles with tangy vegetarian kimchi, crunchy vegetables like julienned carrots and bell peppers, protein-packed edamame, and a savory-spicy sauce made with soy sauce, sesame oil, rice vinegar, and a hint of gochujang paste for an extra kick. Stir-fried to perfection and topped with fresh cilantro, sesame seeds, and green onions, these kimchi noodles deliver a delightful harmony of textures and flavors in just 25 minutes. Ideal for vegan and vegetarian diets, this dish is a healthy, colorful, and utterly satisfying way to enjoy Korean-inspired cuisine at home. Keywords: vegetarian kimchi noodles, Korean-inspired recipe, quick noodle dish, vegan stir-fry, spicy noodle recipe.
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Recipe Information
Ingredients
- 7 oz Dry rice noodles
- 1 cup Vegetarian kimchi
- 1 cup Cooked edamame
- 1 unit Medium carrot
- 1 unit Red bell pepper
- 2 unit Green onions
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 tablespoon Gochujang paste
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Cilantro leaves
Instructions
Prepare the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking, then set aside.
Slice the carrot into thin julienne strips and the red bell pepper into thin slices.
Chop the green onions into small pieces and keep the white and green parts separate.
In a large bowl, combine soy sauce, sesame oil, rice vinegar, gochujang paste, salt, and black pepper. Whisk together until well mixed.
Add the cooked rice noodles to the sauce mixture and toss to evenly coat the noodles.
Heat a large non-stick skillet or wok over medium-high heat. Add the white parts of the green onions and the sliced carrots and red bell peppers. Stir-fry for about 3-4 minutes until they start to soften.
Add the edamame and stir-fry for another 2 minutes.
Add the kimchi and continue to stir-fry for another 1-2 minutes, allowing the flavors to meld together.
Add the coated noodles to the skillet and toss everything together until well combined and heated through.
Remove from heat and garnish with green parts of the green onions, sesame seeds, and cilantro leaves before serving.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 4204 mg | 183% | |
| Total Carbohydrate | 207.8 g | 76% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 18.7 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2134 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
