Korean Rainbow Kimchi & Glass Noodle Salad

Serves: 4

Chef Top Tip

"If serving cold, simply combine all ingredients and season"


  • 200g Korean glass noodles
  • 70g raw beetroot
  • 70g raw carrot
  • 70g raw courgette
  • 4 tbsp Kimchi*
  • 50ml rapeseed oil
  • 30g spring onions


  • 2 tbsp gochujang paste
  • 1 tbsp soft brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp rapeseed oil
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 2 garlic cloves, chopped


  1. Soak the noodles for 20 mins in cold water, then place into boiling water. Simmer for 6 mins and then refresh under cold running water.
  2. Spiralise courgette, beetroot and carrot and cut spring onions into scallions.
  3. Combine all ingredients for dressing and check seasoning - you can add more of the paste if you like it spicy.

Build the Dish:

  1. Heat oil in wok, add the Kimchi and stir fry, add drained noodles, stir fry and then add some of the dressing - allow infusing.
  2. Remove from heat and stir through the spiralised vegetables; season to taste.
  3. Place into a bowl, top with spring onions and pour over remainder of the dressing.
  4. Season and serve!

All products marked in bold are available to purchase through Vegetarian Express.