Kimchi & Tofu Noodle Salad with Yuzu Dressing
A vibrant and refreshing noodle salad that balances the spicy tang of kimchi with the bright citrus notes of yuzu. This dish is perfect for a light yet satisfying lunch, offering a delightful fusion of Korean and Japanese flavors.
Prep Time
25 min
Difficulty
Easy
Servings
2
Calories
450 kcal
Instructions
- 1
Cook the soho noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
~10 min - 2
Press the tofu to remove excess water. Cut into bite-sized cubes.
~5 min - 3
Finely chop the kimchi, cucumber, and scallions. Julienne the carrot.
~5 min - 4
In a small bowl, whisk together the yuzu juice, soy sauce, rice vinegar, honey, sesame oil, and gochugaru (if using) to make the dressing.
~2 min - 5
In a medium bowl, combine the cooked noodles, tofu cubes, chopped kimchi, cucumber, julienned carrot, and chopped scallions.
- 6
Pour the dressing over the noodle mixture and toss gently to combine. Sprinkle with toasted sesame seeds before serving.
~3 min
Tips
- For an extra kick, add a pinch of gochugaru to the dressing. Adjust sweetness and sourness to your preference.
- This salad can be made ahead and stored in an airtight container in the refrigerator for up to 2 days. The flavors will meld beautifully.
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