Kimchi Noodle Salad

Kimchi Noodle Salad (Vegan Recipe Analysis)

Full recipe at www.forksoverknives.com

Serving

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Compliance

Based on the Vegan way of eating preset. View more Vegan recipes.

1272g

Ingredients

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2 ½ cups chopped cabbage kimchi

2.5 cup (375g) Cabbage, Kimchi

375g
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1 cup Mung Bean Sprouts

1 cup (104g) Mung Beans, Mature Seeds, Sprouted, Raw

104g
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3 to 4 tablespoons gochujang

4 tbsp (60g) Korean Gochujang

60g

Ingredients

WATER, SUGAR, RICE VINEGAR, MISO (SOYA), DRIED RED CHILLIES, GARLIC POWDER, SESAME OIL, SOY SAUCE, SALT.

May not be a complete representation of the selected category.

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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

454g
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2 tablespoons sesame seeds, toasted

2 tbsp (19g) Seeds, Sesame Seed Kernels, Dried (decorticated)

19g
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1 medium cucumber, halved, seeded and thinly sliced

1 medium (201g) Cucumber, Peeled, Raw

201g
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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

60g