• Lydia Chu

Buckwheat noodles with spicy kimchi sauce

If you love kimchi, you'll love this dish.

I originally got this recipe from my mother years ago. This is a perfect dish for anybody who loves noodles and kimchi. It's a cold dish that's especially good in the summer. I have tweaked the recipe a little bit and made it my own. It's healthy and totally vegan if you use vegan kimchi. See my recipe for vegan kimchi.

Originally, I was taught to use white rice noodles but since I discovered buckwheat noodles couple of years ago, I have been using them ever since. It's actually tastier and much healthier than white rice noodles. You can easily find them at any Korean or Asian market.

As far as the sauce, it's super easy to make but you have to use the right kind of kimchi. I don't recommend using fresh kimchi. Fresh kimchi is generally good for eating alone or as a side dish, but for this dish, it's best to use thoroughly fermented kimchi that's at least a week old. It'll definitely have more tangy flavor.

Typically, you make the kimchi sauce and put it over the cooked noodles with a hard boiled egg. For me, I like to top it with some stir-fry vegetables. Typically, stir-fry vegetables is not part of the recipe, but to make it even more healthy, I started including them in my recipe. I've also started leaving out the eggs from my recipe since I went plant-based almost three years ago and I don't miss it at all. If you like mushrooms like I do, feel free to use lots of them and never leave out the onions.

Serving size: 2

Total time: 30 minutes


Noodles: 2 bundles of buckwheat noodles or thin white rice noodles

kimchi sauce:

  • 1 cup of fermented kimchi

  • 1 Tbs of korean red pepper paste

  • 1/2 Tbs of maple syrup

  • 1 Tbs of toasted sesame seeds

  • 1/2 Tbs of sesame oil

Stir-fry vegetables for additional topping (optional):

  • 2 Tbs of water or 1 Tbs of olive oil (I use water)

  • 1/2 large yellow onion (cut in long strips)

  • 1 glove of garlic, minced

  • Mushrooms, any kind will do (e.g. oyster, shitake, or button mushrooms)

  • 1 Zucchini or squash

  • 1 small carrot (chopped into thin pieces)

  • 1/2 Ts of salt and pepper

2- 3 hard-boiled eggs (optional if you're not vegan)


1. Boiled the noodles according to the instruction and rinse with cold water several times and drain. Set aside.

2. If adding stir-fry vegetables, heat the frying pan on medium heat. Once hot, add about 2 Tbs of water (or oil) and add the minced garlic along with chopped onions. Stir fry for about 1 minute and then add the rest of the vegetables along with salt and pepper. Stir fry for about 5 more minutes or until tender. Remove from heat and set aside. (If using water to cook and add more water, 1Tbs at a time, as needed to prevent from sticking.)

3. For the sauce, either chop the kimchi by hand into small pieces or use a blender to chop for few seconds. Don't over blend otherwise it'll be creamy which you don't want. You want them in small pieces not blended. Put the chopped kimchi in a small bowl.

4. Add the rest of the sauce ingredient to the chopped kimchi and mix well.

5. Put the cooked, drained noodles in a large bowl and topped with the kimchi sauce and stir-fry vegetables.

6. If you're using eggs, peel the eggs and hut them in half. If you're stuffing the eggs with the sauce, take out the yolk. Choosing to eat the yolk is purely a personal choice. For me, I never liked the yolk so I used to just throw them out.

7. Mix everything together first or mix them as you go. It makes a fantastic, healthy dish that's also very filling.

If you try making this, let me know how it turns out. Enjoy!



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