Kelli Foster is the author of the forthcoming cookbook, The Probiotic Kitchen, which includes 100+ everyday recipes using probiotic foods, like yogurt, kefir, sauerkraut, kimchi, miso, tempeh, and kombucha. She is also the author of Buddha Bowls, an editor at Kitchn, and her work has appeared in Triathlete, Chicago Athlete, and Greatist.
If you love a good noodle bowl, it’s time to kick things up with the spicy funk of kimchi. Not only is it tossed with the noodles, but if you’re lucky enough to have a jar with extra brine, I strongly recommend mixing some into the sauce for extra flavor.
- 6 ounces buckwheat soba noodles
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 2 teaspoons kimchi brine (optional)
- 1 teaspoon toasted sesame oil
- 2 cups thinly shredded red cabbage
- 1 cup fermented kimchi, drained and chopped
- 3 scallions, thinly sliced
- ½ cup finely chopped fresh cilantro leaves, plus more for topping
- Red pepper flakes, for topping
- Bring a large pot of salted water to a boil. Cook the soba noodles according to the package instructions. Drain the noodles and rinse thoroughly with cold water to remove the excess starch.
- Meanwhile, whisk together the soy sauce, vinegar, kimchi brine (if using), and sesame oil in a large bowl. Add the soba noodles, red cabbage, kimchi, scallions, and cilantro. Toss well to combine. Divide the noodles among four bowls and then top with extra cilantro and red pepper flakes.