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.