Kimchi Vermicelli Salad

This vermicelli salad is such an easy recipe that you can make it less than 10 minutes from start to eating. It`s a great option for a healthy Summer lunch with its refreshingly cold noodles and vegetables, spicy kimchi and tasty teriyaki sauce. Need to take it to work? No problem! This salad becomes tastier as the noodles marinate in the sauce and you don`t have to warm it up at all.

Kimchi Vermicelli Salad

Servings: 2

Time: 10 minutes

Ingredients

½ Pack Vermicelli Noodles (2 Cups Cooked)

1 Cup Kimchi, sliced thinly

2 Cups Shishito Peppers, sliced (or sub for 1 Large Sweet Green Pepper)

½ Cup Shredded Carrot

¼ Cup Green Onions, sliced

½ Cup Teriyaki Sauce

1 Tbsp Sesame Seeds

½ Cup Shredded Cucumber

1 Tbsp Grated Fresh Ginger

1 Cup Bean Sprouts

1 Tbsp Sesame Oil

2 Tbsp Crushed Peanuts

Step-by-Step

1.       Hydrate/cook the noodles according to package instructions and place it in the fridge to cool.

2.       Slice the shishito peppers and discard the tops, sauté them on high heat with the sesame oil for 5 minutes, stirring occasionally. Remove from heat and reserve.

3.       Shred cucumber and carrots, grate ginger and slice the kimchi into small pieces. Mix all ingredients in a large bowl and enjoy.