Rice Noodle Salad with Kimchi


4 servings


¼ cup lime juice

3 tablespoons Lucky Foods Kalbi Sauce

4½ teaspoons toasted sesame oil

3 green onions, minced

1½ teaspoons chili garlic paste

8oz vermicelli style rice noodles

1 medium carrot

½ English cucumber

1 small zucchini

½ yellow bell pepper, thinly sliced

1 cup finely shredded red cabbage

¼ cup mint leaves, roughly chopped

1 cup Lucky Foods Radish Kimchi

2 tablespoons chopped cilantro

Option Side: 1 package Lucky Foods Original Spring Rolls, cooked according to package directions



In a small bowl, stir together lime juice, kalbi sauce, sesame oil, green onions, and chili garlic paste. Set aside.

In a large pot, bring 6 cups water to boil. Place noodles in a heatproof bowl and pour boiling water over them. Use a wooden spoon to press any unsubmerged noodles down and let sit until tender, 3-5 minutes. Drain and rinse under cold water until noodles are completely cool.

Using a vegetable peeler, cut carrot, cucumber, and zucchini into long, wide ribbons. Place in a large bowl and add bell pepper, cabbage, rice noodles, mint, and dressing. Toss to combine. 

Divide noodles between 4 bowls, top with kimchi, and garnish with cilantro. Serve with spring rolls.

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