Kimchi Noodle Salad (Gluten-Free Nightshade-Free Vegan Recipe Analysis)
Full recipe at www.forksoverknives.com
Based on the Gluten-Free Nightshade-Free Vegan way of eating preset. View more Gluten-Free Nightshade-Free Vegan recipes.
2 ½ cups chopped cabbage kimchi
2.5 cup (375g) Cabbage, Kimchi
1 cup Mung Bean Sprouts
1 cup (104g) Mung Beans, Mature Seeds, Sprouted, Raw
3 to 4 tablespoons gochujang
4 tbsp (60g) Korean Gochujang
WATER, SUGAR, RICE VINEGAR, MISO (SOYA), DRIED RED CHILLIES, GARLIC POWDER, SESAME OIL, SOY SAUCE, SALT.
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1 pound brown rice noodles, cooked according to package directions, drained, and rinsed until cool
1 pound (454g) Rice Noodles, Cooked
2 tablespoons sesame seeds, toasted
2 tbsp (19g) Seeds, Sesame Seed Kernels, Dried (decorticated)
1 medium cucumber, halved, seeded and thinly sliced
1 medium (201g) Cucumber, Peeled, Raw
4 green onions (white and green parts), thinly sliced
4 medium (4-1/8" long) (60g) Onions, Spring Or Scallions (includes Tops And Bulb), Raw