Kimchi Bean Thread Noodle Salad Recipe
by Jenny Linford
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Easy
Bean thread noodles – made from mung bean starch – are also called cellophane noodles, a name reflecting their transparent appearance once soaked. The charm of bean thread noodles is that they retain a firm texture even after soaking, which makes them a popular ingredient for soups and hotpots. Here, they are mixed with crunchy Chinese cabbage and a spicy kimchi dressing. Kimchi – regarded as Korea’s national dish – is a fermented vegetable condiment, often made from Chinese cabbage, which is increasingly available in the UK.
The Kew Gardens Salad Book by Jenny Linford (Kew Publishing, £22)
Ingredients for Kimchi Bean Thread Noodle Salad Serves: 4
- 100g bean thread noodles
- 1⁄2 Chinese cabbage, finely sliced
- 1 spring onion, finely chopped
- 2 tbsp sesame seeds, to garnish
- 1 tbsp chopped coriander, to garnish
Ingredients for the dressing
- 150g vegan kimchi, finely chopped
- 2 tbsp sunflower or rapeseed oil
- 1 tbsp soy sauce
Method for Kimchi Bean Thread Noodle Salad
- Place the bean thread noodles in a heatproof bowl. Pour over enough boiling water to cover them well, set aside for 5 minutes until softened, then drain well.
- Make the dressing by mixing the kimchi, oil and soy sauce in a bowl. Combine the bean thread noodles, Chinese cabbage and spring onion. Pour over the kimchi dressing, mixing well.
- Serve immediately or cover and chill until serving. Sprinkle with sesame seeds and coriander just before serving.
About the author
Jenny Linford is a London-based food writer and a long-standing member of the Guild of Food Writers. She has written more than fifteen books, including The Missing Ingredient: The Curious Role of Time in Food and Flavor, which explores time as the "universal, invisible ingredient" in the food we grow, make, and cook.
