Kimchi Soba Salad Recipe

Name: Kimchi Soba Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unseasoned rice vinegar; 1 tablespoon soy sauce; 1 tablespoon lime juice (about 1 medium lime's worth); 1 teaspoon toasted sesame oil; 1 teaspoon brown sugar; Sriracha or other hot sauce to taste; 1 small garlic clove, minced or finely grated; 4 scallions, thinly sliced, white and green parts separated; 8 ounces soba noodles; 2 cups kimchi, drained and roughly chopped; Toasted sesame seeds for garnish; Chopped fresh cilantro for garnish

Servings: persons

2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon lime juice (about 1 medium lime's worth)
1 teaspoon toasted sesame oil
1 teaspoon brown sugar
Sriracha or other hot sauce to taste
1 small garlic clove, minced or finely grated
4 scallions, thinly sliced, white and green parts separated
8 ounces soba noodles
2 cups kimchi, drained and roughly chopped
Toasted sesame seeds for garnish
Chopped fresh cilantro for garnish

1
In a large mixing bowl, whisk together rice vinegar, soy sauce, lime juice, brown sugar, sesame oil, hot sauce, garlic, and the white parts of the scallions. Taste and adjust the seasoning. Set aside to let the flavors mingle for about 10 minutes, while you prepare the noodles.
2
Bring a large pot of salted water to a boil. Cook the soba noodles for 3-4 minutes, or until they're just tender. Drain and rinse under cold running water, until the noodles are completely cool and the water runs clear. Transfer the noodles to the bowl with the dressing. Add kimchi and toss to combine. (At this point, the salad can be covered and refrigerated for up to a day.)
3
Garnish the salad with sesame seeds, cilantro, and the green parts of the scallions. Serve cold or at room temperature.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons unseasoned rice vinegar, 1 tablespoon soy sauce, 1 tablespoon lime juice (about 1 medium lime's worth), 1 teaspoon toasted sesame oil, and more.

Yes, Kimchi Soba Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Kimchi Soba Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions