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Korean-style cold buckwheat noodles

Eat kimchi but have some kimchi juice left.....don’t throw it away! It is rich in beneficial bacteria lactobacilli (probiotics). Use it to make this easy, healthy and tasty bowl of noodles.


80g gluten-free organic buckwheat noodles (I use King Soba brand)

Approx. 1/4 - 1/3 cup kimchi juice

1 tbsp gluten-free Gochujung

2 tbsp sushi vinegar (or rice vinegar)

2-3 tsp tamari (gluten-free soy sauce)

1 1/2 tbsp toasted sesame oil

1 courgette (zucchini), cut into small batons

1-2 spring onion, thinly sliced

1 tbsp sesame seeds for topping

Cook the noodles, then rinse in cold tap water and drain well.

Mix all the ingredients for the sauce in a bowl.

Add the noodles and courgette into the sauce and mix until well combined.

Top with the spring onion and sesame seeds. Enjoy on its own as a vegan dish (make sure you get vegan kimchi with no fish sauce or make your own kimchi). Also pair well with Korean bbq/beef bulgogi. Yum!

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