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.