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Kim Chi Noodles with Tofu

Kimchi Noodles with Tofu

Course Main Course
Keyword #kimchi, tofu
Servings 4
Author Robin Asbell


  • 1 cup kimchi drained, save the juices
  • 12 ounces extra firm tofu pressed
  • 1/4 cup soy sauce
  • 2 tablespoons dark sesame oil
  • 2 tablespoons sugar
  • 2 tablespoons Gochujang
  • 6 ounces whole wheat linguine or rice noodles
  • 1 large carrot julienned
  • 1 medium cucumber peeled, seeded, sliced
  • 4 ounces snap peas strings removed
  • 1 large jalapeno (preferably red) chopped


  • Drain the kimchee, reserving the brine, and chop the kim chi.
  • Dice the tofu and put in a large bowl. Drizzle kim chi brine on the tofu.
  • In a cup, whisk the soy sauce, sesame oil, sugar, and Gochujang.
  • Cook the noodles, adding the carrots for the last minute to blanch to crisp-tender. Drain and rinse well.
  • Add the noodles to the bowl with the kim chee, tofu, cucumber, snap peas and jalapenos. Toss gently and chill until time to serve.