By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
61 cal · 25 min
Cold Sesame Noodles With Kimchi
Recipe GLPR30d3e541dd614d
A refreshing, chilled noodle dish featuring tender somen or udon noodles tossed with spicy-sour kimchi, a savory sesame-vinegar dressing, and bright scallion garnish. Quick to prepare and perfect for warm weather meals.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1/2 pound dried somen or udon noodles
1 1/2 cups kimchi, chopped
1 tablespoon kimchi juice from the jar
2 teaspoons sugar
2 teaspoons toasted sesame oil
1 teaspoon distilled white vinegar
Salt to taste
2 scallions, thinly sliced
Directions
Bring a large pot of water to a boil. Add the dried somen or udon noodles and cook according to package directions until tender but still with a slight firmness to the bite, typically 4–5 minutes for somen or 8–10 minutes for udon.
Drain the cooked noodles thoroughly and rinse them under cold running water until cooled completely and excess starch is removed. Drain well again.
In a small bowl, whisk together the kimchi juice, sugar, toasted sesame oil, and distilled white vinegar until the sugar dissolves completely.
Transfer the cooled noodles to a serving bowl or individual bowls. Add the chopped kimchi and pour the dressing over the noodles.
Toss the noodles with the kimchi and dressing until evenly coated. Season with salt to taste.
Top with the sliced scallions and serve immediately, or refrigerate until ready to serve.
Comments
Kimchi is the pivot ingredient here, and while Food Lion and Harris Teeter both stock it in the refrigerated section for around $6–$8 a jar, you'll use maybe a quarter of it for this dish, making the per-serving cost moderate at roughly $3–$4. The stated 25 minutes is honest if your water boils fast and you work briskly; the noodles cook in about 8 minutes and everything else is assembly, no babysitting required. This is a same-night, no-leftovers dish—cold noodles separate and dry out by morning—so plan to eat both servings at once. It's a smart light weeknight supper for two, especially in warm months, though it won't stretch to a family table.
Sign in or create a free account to add your review.
