Kimchi Noodle Salad - Forks Over Knives

Name: Kimchi Noodle Salad - Forks Over Knives
Ingredients: 1 pound brown rice noodles, cooked according to package directions, drained, and rinsed until cool; 2 ½ cups chopped cabbage kimchi (vegetarian variety); 3 to 4 tablespoons gochujang; 1 cup mung bean sprouts; 4 green onions (white and green parts), thinly sliced; 1 medium cucumber, halved, seeded and thinly sliced; 2 tablespoons sesame seeds, toasted

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I like to use a spicy cabbage kimchi for this zesty noodle salad that includes cucumber, green onion, and toasted sesame seeds. Get the recipe!

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Ingredients

1 pound brown rice noodles, cooked according to package directions, drained, and rinsed until cool
2 ½ cups chopped cabbage kimchi (vegetarian variety)
3 to 4 tablespoons gochujang
1 cup mung bean sprouts
4 green onions (white and green parts), thinly sliced
1 medium cucumber, halved, seeded and thinly sliced
2 tablespoons sesame seeds, toasted