Super fast and amazingly healthy, these kimchi noodles are so good on a busy night, a weekend lunch or anytime in between.
Kimchi noodles — a delicious probiotic meal
These noodles are just SO good I could literally eat them all the time. Seriously. The combination of sautéed veggies and chicken, a sweet tamari sauce, and rice noodles topped with kimchi is just perfection. A kimchi noodle dream come true.
As a healthy bonus, you're also getting a nice helping of naturally probiotic-rich kimchi that not only tastes delicious but also offers some really great health benefits. Add in the chicken and veggies aand you've got a meal with lean protein and antioxidant-rich vegetables: a win-win.
And did I mention that this recipe is super easy and super fast to prepare? Perfect for a busy weeknight dinner or a quick home cooked lunch. The key is to get the veggies all chopped and the sauce made and ready to go, since the actual cooking time will be so quick.
Pro tip: Feel free to use any type of kimchi you'd like according to your taste (many health food type stores sell both traditional and vegan kimchi, in a variety of spice levels from mild to hot.)
The vegetables in this recipe are super simple and also very flexible if you don't have everything on hand and want to make some substitutes.
The vegetables I used include:
- Red Bell Pepper
And also one fruit--a lime. This is one ingredient you won't want to leave out of this recipe as it really ties all of the flavors together at the end.
So here we go! First up, mince your garlic, grate your ginger and chop your red pepper. Then, create long carrot peels with a vegetable peeler, slice the white parts of your scallions into thin slivers, and wash a handful of cilantro leaves. Oh, and go ahead an halve your lime while you're in chop mode.
Lastly, slice your chicken into thin strips. Feel free to use another type of protein if you'd like--steak, pork or shrimp all work well, or make it vegan with tofu!
Next up: the kimchi noodle sauce, which consists of:
- Sesame oil
- Coconut sugar
- Tamari (coconut aminos work too if you're soy-sensitive!)
Just whisk them all together for a few seconds and set aside.
And then, the noodles. Heat up enough water for your rice noodles in a medium to large pot--you can just follow the directions on the back of the rice noodles package as they do vary from brand to brand. You can start sautéing the veggies while the noodles cook, and once the noodles are done, just drain, rinse and set aside.
Note: If you have celiac disease or gluten sensitivity, you'll want to look for a brand of rice noodles that is certified gluten free to avoid cross contamination issues.
And that's it for the prep! Now the fun part. 🙂
Heat some sesame oil in a skillet over medium heat until it shimmers. Throw in your garlic and ginger and sauté together for a minute.
Then, add the red pepper slices and sauté for another minute. And finally, add the chicken slices and sauté until cooked through, about 4-5 minutes.
While the chicken is cooking, add your noodles to the water you heated, which should be boiling by now. They should be ready in about 5-6 minutes but check the directions on the package for exact timing.
Drain and rinse your noodles, and mix them with your sautéed chicken and veggies in a large mixing bowl.
Kimchi noodle time!
And last but not least, pour in your sauce, squeeze your lime and add your kimchi. Give it all a good mix and serve immediately. Top your noodles with cilantro leaves and scallions when you serve them. Enjoy!
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Quick Kimchi Noodles
- 8 ounces rice noodles (see notes)
- 1 clove garlic
- ½ inch ginger
- ½ red bell pepper
- 2 scallions for garnish
- ½ carrot
- handful cilantro for garnish
- ½ lime
- 1 small uncooked chicken breast or other protein like steak, pork, shrimp; use tofu for vegan/vegetarian or omit
- 1 tablespoon sesame oil divided
- 1 tablespoon tamari or coconut aminos for soy free
- 1 tablespoon coconut sugar or brown sugar
- ½ cup kimchi confirm the ingredients don't contain fish sauce if you're preparing vegan/vegetarian; I used Sunja’s Medium Spicy Kimchi
- Prep: Heat enough water in a medium to large pot to boil according to the directions on your rice noodles. Mince the garlic, grate the ginger, chop the red pepper, thinly slice the white parts of the scallions and use a vegetable peeler to make carrot peels. Then, wash the cilantro, halve the lime, and slice your chicken or other protein into thin strips.
- Make the sauce: In a small bowl or large measuring cup, add half of the sesame oil, the tamari, and the coconut sugar. Whisk well and set aside.
- Cook the noodles: Pour your rice noodles into the pot of water which should be boiling by now and cook according the the instructions on the package. Drain and rinse once they're finished cooking.
- Sauté: Meanwhile, heat the remaining oil over medium heat until shimmering and sauté the garlic and ginger for one minute. Add the red pepper to the pan and sauté for another minute. Add the chicken to the pan with the veggies and saute until cooked through, about 4-5 minutes.
- Incorporate: In a large mixing bowl, mix together the noodles and sautéed chicken with veggies. Add the sauce and kimchi to the bowl and squeeze the lime over everything, mixing once more to incorporate. one last time and serve immediately.
- Enjoy: Divide the noodles evenly between plates, top with fresh scallions and cilantro, and serve immediately. Enjoy!