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Quick Kimchi Noodles

Author: Thomas
Korean-inspired rice noodles served with a spicy and tangy kimchi sauce! Fresh, ready in 10 minutes, and so flavorful!
5 from 1 vote
Prep Time : 10 mins
Total Time : 10 mins
Servings 2 servings
Calories 426 kcal


  • 7 ounces dry rice noodles
  • ¼ cup kimchi juice the juice that comes with kimchi
  • 1 tablespoon soy sauce
  • 1 tablespoon coconut sugar or white sugar
  • 1 tablespoon white rice vinegar
  • 1 tablespoon Gochujang
  • ½ teaspoon toasted sesame oil
  • ½ cup kimchi
  • For topping: sliced cucumber, green onions, toasted sesame seeds


  • Bring a large pot of water to a boil. Once boiling, add the rice noodles and cook according to the package instructions (usually 3-5 minutes). Once 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.
  • In a small bowl, whisk together the kimchi juice, soy sauce, sugar, white vinegar, gochujang, and toasted sesame oil. Stir in the kimchi.
  • Top the rice noodles with the kimchi sauce and stir to coat. Top with cucumber slices, green onions, and toasted sesame seeds!
  • These kimchi noodles are best served immediately but will keep for up to 2 days in the refrigerator.


Adapted from 10000 Recipe.


Serving: 1 servingCalories: 426 kcalCarbohydrates: 94.7 gProtein: 4.3 gFat: 1.7 gFiber: 2.7 gSugar: 8.3 g
Course : Entree, Main Course
Cuisine : Korean
Keyword : kimchi noodles
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