The Inspiration Behind Spicy Vegan Noodle Salad
The “Spicy Vegan Noodle Salad” was born on a hot summer day when I craved something quick, refreshing, and full of bold flavors. I was rummaging through my kitchen, searching for inspiration when I stumbled upon a jar of fermented kimchi that had been sitting in the fridge. I thought, “What if I could turn this into a spicy, tangy sauce to coat some noodles?” And just like that, the idea for the Spicy Vegan Noodle Salad was born. The simplicity of the dish, combined with the vibrant kick of Korean spices, made it an instant hit in my kitchen.
Creating the Perfect Balance
As I began experimenting with the Spicy Vegan Noodle Salad, I realized that balancing the flavors was key. The heat from the gochujang and gochugaru needed to be tempered by the sweetness of coconut sugar and the tanginess of vinegar. Adding a touch of green plum extract gave the sauce a unique depth, and the sesame oil brought everything together with its nutty richness. The kimchi, with its fermented goodness, added just the right amount of zing to the noodles, making the dish both satisfying and refreshing.
A Quick and Easy Meal
One of the things I love most about the Spicy Vegan Noodle Salad is how quickly it comes together. In just ten minutes, you can have a meal that’s bursting with flavor and texture. The noodles cook in a flash, and while they’re boiling away, you can whip up the sauce in no time. Once the noodles are drained and tossed in the kimchi sauce, all that’s left is to top them with some fresh, crunchy cucumber. It’s the kind of dish that’s perfect for those busy weekdays when you want something delicious without spending hours in the kitchen.
Why You’ll Love It
If you’re a fan of bold, spicy flavors, the Spicy Vegan Noodle Salad is sure to become a favorite. It’s a dish that’s both light and satisfying, with the perfect blend of heat, tang, and sweetness. Plus, it’s vegan, gluten-free, and packed with nutritious ingredients, making it a healthy choice for any meal. Whether you’re looking for a quick lunch or a refreshing dinner, this noodle salad is a must-try. I hope you enjoy making it as much as I do!
Table of Contents
Chef’s Notes- Spicy Vegan Noodle Salad
- Noodle Selection: If you’re opting for gluten-free noodles, be sure to adjust the cooking time slightly, as they may cook faster than wheat-based noodles. Rice noodles or soba noodles work great in this dish.
- Kimchi Quality: The flavor of this dish relies heavily on the quality of the kimchi. Make sure to use well-fermented kimchi for a deeper, tangier flavor. If your kimchi is very sour, adjust the vinegar in the sauce accordingly.
- Balancing Heat: The spice level can be easily adjusted by adding or reducing the amount of gochugaru (Korean red pepper flakes). If you prefer a milder dish, start with less gochugaru and taste the sauce before adding more.
- Cucumber Freshness: To keep the cucumber crunchy and fresh, julienne it just before serving. This adds a refreshing contrast to the spicy, tangy noodles.
- Make-Ahead Tip: If you’re short on time, you can prepare the kimchi sauce ahead of time and store it in the fridge for up to 3 days. This way, all you need to do is cook the noodles and toss them in the pre-made sauce for a quick meal.
Spicy Vegan Noodle Salad
4
bowls5
minutes5
minutes250
kcal10
minutesDive into the vibrant flavors of this Spicy Vegan Noodle Salad! Perfect for a quick lunch or dinner, this dish combines the tangy zest of fermented kimchi with the heat of Korean red pepper paste. It’s a delightful mix of textures and tastes that will leave you craving more. Ready in just 5 minutes, it’s the ultimate healthy, affordable, and customizable meal. Get ready to impress your taste buds!
Ingredients
- Noodles
8 oz dry thin spaghetti or angel hair pasta
- Kimchi Sauce
1 1/2 cups well-fermented vegan kimchi
1 tbsp Korean chili flakes (gochugaru)
2 tbsp coconut sugar or raw sugar
3 tbsp Korean chili paste (gochujang)
2 to 3 tbsp rice vinegar (adjust based on kimchi sourness)
1 tbsp fermented vegetable seasoning (yondu)
1 1/2 tbsp apple juice or green plum extract (maesilaek)
2 tbsp toasted sesame seeds
1 tbsp toasted sesame oil
- Toppings
1/2 cucumber, cut into thin strips
- Alternative Ingredients:
Noodles: Rice noodles for gluten-free option.
Coconut Sugar: Brown sugar or maple syrup.
Green Plum Extract: Apple cider vinegar or lemon juice.
Korean Vegetable Seasoning: Soy sauce or tamari.
Directions
- Cooking Noodles – Bring a large pot of water to a rolling boil. Add the thin spaghetti and cook according to package instructions until fully cooked (about 5-7 minutes). Ensure the noodles are soft and not al dente for this recipe.
- Preparing Kimchi Sauce – While the noodles are cooking, prepare the kimchi sauce. In a large mixing bowl, combine the well-fermented kimchi, Korean chili flakes (gochugaru), coconut sugar, Korean chili paste (gochujang), rice vinegar (adjust based on the sourness of your kimchi), fermented vegetable seasoning (yondu), apple juice or green plum extract (maesilaek), toasted sesame seeds, and toasted sesame oil. Mix thoroughly until well combined.
- Combining Noodles and Sauce – Once the noodles are cooked, drain them in a colander and rinse under cold running water to remove excess starch and cool them down. Drain thoroughly to avoid watery sauce. Add the drained noodles to the mixing bowl with the kimchi sauce. Using your hands or tongs, mix well until the noodles are evenly coated with the sauce.
- Serving – Transfer the mixed noodles to serving bowls. Top each serving with julienned cucumber strips for a refreshing crunch. Garnish with additional sesame seeds and a drizzle of sesame oil if desired.
Equipment
- Chef’s Knife
- Cutting Board
- mixing bowls
- measuring cups and spoons
- colander
Nutrition Facts
- Calories: 250kcal
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 200mg
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 8g
- Protein: 6g
- Vitamin A: 15IU
- Vitamin C: 20mg
- Calcium: 4mg
- Iron: 10mg
FAQs- Spicy Vegan Noodle Salad
Can I use a different type of noodle for this recipe?
Yes, you can substitute the noodles with any type of thin noodle you prefer, such as rice noodles, soba noodles, or even zucchini noodles for a lower-carb option.
Is this dish suitable for meal prep?
While this dish is best enjoyed fresh, you can prep the sauce ahead of time and cook the noodles just before serving. Store the sauce separately and mix it with the noodles when ready to eat.
How spicy is this noodle salad?
The spiciness of the salad is moderate, but you can adjust it to your preference by adding more or less gochugaru or gochujang. For a milder version, reduce the amount of gochugaru.
What can I use if I don’t have green plum extract?
If you don’t have green plum extract, you can substitute it with apple cider vinegar, lemon juice, or apple juice for a similar sweet and tangy flavor.
Can I add protein to this dish?
Absolutely! You can add tofu, tempeh, or edamame for a protein boost while keeping the dish vegan. Grilled or pan-fried tofu would complement the flavors well.
