Spicy Mixed Noodles Recipe

If you’re looking for a punchy, quick, and flavor-packed meal, you’ll fall head-over-chopsticks for this Spicy Kimchi Noodle Salad. It stars springy somyeon noodles tossed with tangy kimchi, fresh veggies, and just enough gochujang to make your taste buds tingle—it’s bold, refreshing, and impossible not to crave.

Ingredients You’ll Need

The beauty of Spicy Kimchi Noodle Salad is that every ingredient punches above its weight—each one brings something essential to the flavor fireworks, and nothing’s here just for show. These simple staples create a harmony of fiery, tangy, nutty, and fresh notes that play off one another beautifully.

• Somyeon (thin wheat noodles): Their soft, springy texture soaks up all the punchy sauce—don’t substitute thick noodles here, the delicate bite is part of the charm.
• Fermented kimchi: Go for a well-aged batch; the deeper the flavor, the better the kick and complexity.
• Kimchi brine (or cold water): The brine brings extra zing and gives the sauce its craveworthy tang. Water will do in a pinch, but brine is magic.
• Gochujang (Korean fermented hot pepper paste): This gorgeous crimson paste lends spice, savor, and a subtle sweetness that ties everything together.
• Sugar (optional): A tiny bit takes the edge off the heat and balances the flavors—use only if you prefer a milder finish.
• Garlic: Just one clove, but it delivers an irresistible aromatic boost.
• Cucumber: Cut into matchsticks, it brings cooling crunch and a pop of color.
• Toasted sesame oil: Nutty, aromatic, and essential for rounding out the dish.
• Toasted sesame seeds, ground: Add a subtly sweet crunch and extra richness on top.
• Half-boiled (or hard-boiled) egg: Creamy and luscious, the egg is the perfect cooling crown for these spicy noodles.

Variations

This Spicy Kimchi Noodle Salad is endlessly adaptable—think of the recipe as a template, not a rulebook! You can tweak the heat, swap out a few veggies, make it vegan, or just use what’s calling out from your fridge.

• Make it Vegan: Simply leave off the egg, and be sure your kimchi is vegan—many store-bought kimchis contain fish sauce, so check the label.
• Add Protein: Shredded chicken, sautéed tofu, or even thinly sliced beef are all right at home in this noodle salad if you want something more filling.
• Mix Up the Veggies: Try shredded carrots, radishes, or even baby spinach for extra crunch and color.
• Play with Noodles: If you don’t have somyeon, use soba, rice vermicelli, or ramen noodles in a pinch—just avoid anything too thick.

How to Make Spicy Kimchi Noodle Salad

Step 1: Mix the Spicy Kimchi Sauce

In a large bowl, stir together the chopped kimchi, kimchi brine, gochujang, sugar (if using), minced garlic, and toasted sesame oil. This becomes your flavor bomb—take a moment to really mix well so the sauce is glossy and cohesive. The aroma at this stage is downright enticing!

Step 2: Cook the Noodles Perfectly

Bring a pot of water to a rolling boil and add your somyeon noodles. Give them an initial stir so they don’t clump, then cover and keep an eye out—these noodles cook fast. If it starts boiling over, just stir again and crack the lid. They’re usually done in just over 3 minutes, but check for tender, chewy perfection.

Step 3: Chill and Rinse

Drain the cooked noodles in a strainer, then rinse under cold running water right away. Swish them around—this stops the cooking, removes excess starch, and ensures your noodles are cool, slick, and never gummy. Drain as well as you can for the best texture.

Step 4: Toss Everything Together

Transfer the rinsed noodles to your spicy kimchi sauce bowl. Using tongs or clean hands, toss everything until the noodles are evenly coated and stunningly red. This is the moment when noodles and sauce become best friends—don’t leave any strands lonely!

Step 5: Top and Serve

Mound the saucy noodles into a bowl, and top with crisp cucumber matchsticks and your half-boiled (or hard-boiled) egg. Sprinkle a generous pinch of ground toasted sesame seeds over the top. Dive in immediately for the most refreshing, tingly bite.

How to Serve Spicy Kimchi Noodle Salad

Garnishes

There’s endless joy in topping your Spicy Kimchi Noodle Salad: a big handful of extra ground sesame seeds, torn nori sheets, more matchstick cucumber, or even a shower of thinly sliced green onions make each bowl look vibrant and taste even brighter.

Side Dishes

This noodle salad is a rockstar all on its own, but it also plays nicely with others: pair it with crisp Korean fried chicken, light miso soup, or even simple sautéed greens for a refreshing contrast of textures and flavors.

Creative Ways to Present

Serve these noodles in a chic glass bowl with each topping arranged in rainbow stripes, or divvy them up as adorable noodle cups for parties. For the boldest show-off, nestle a yolky half-boiled egg right in the center and sprinkle a ring of sesame around the rim.

Make Ahead and Storage

Storing Leftovers

If you have leftover Spicy Kimchi Noodle Salad, transfer it to an airtight container and pop it in the fridge—it’ll keep well for up to two days, though the cucumber stays crisper if you store it separately and add just before serving.

Freezing

This salad isn’t freezer-friendly—the noodles lose their delightful texture and the kimchi becomes soggy when thawed. It’s best to enjoy it fresh or chuck any leftovers in the fridge for short-term storage.

Reheating

Spicy Kimchi Noodle Salad is meant to be eaten cold, right from the fridge for peak refreshment. There’s no need to reheat—just give it a good toss, maybe add a splash more sesame oil or kimchi brine, and it’s ready to devour again.

FAQs

Final Thoughts

If you need a little spark on your table or a zesty pick-me-up, this Spicy Kimchi Noodle Salad is the answer. I hope you’ll give it a whirl—let it surprise you with just how tasty, fun, and addictive a noodle salad can be. Enjoy every slurp!

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