Korean Arrowroot Vermicelli Noodles with Kimchi & Fresh Cucumbers

Arrowroot vermicelli noodles are made from the starch of arrowroot plants and are a popular gluten-free alternative to wheat-based noodles in Korean cuisine.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

Print Recipe

Medium

Korean Arrowroot Vermicelli Noodles with Kimchi & Fresh Cucumbers

Cooking Method: Boiling, Stir-frying Cuisine: Korean Courses: Korean Cuisine, Lunch, Main Dish Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 10 min Rest Time 5 min Total Time 30 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Arrowroot Vermicelli Noodles
• 1 cup Kimchi
• 1 cup Fresh Cucumbers
• 2 teaspoon Sesame Oil
• 2 tablespoon Soy Sauce
• 2 clove Garlic
• 2 piece Spring Onions
• 1 teaspoon Red Chili Flakes
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 1 tablespoon Toasted Sesame Seeds

Instructions

1. Cook the arrowroot vermicelli noodles according to the package instructions. Drain and rinse with cold water.
2. In a large mixing bowl, combine the cooked noodles, kimchi, fresh cucumbers, sesame oil, soy sauce, minced garlic, chopped spring onions, red chili flakes, sugar, and salt. Mix well.
3. Let the mixture marinate for 5 minutes to allow the flavors to meld together.
4. Serve the Korean arrowroot vermicelli noodles with kimchi and fresh cucumbers garnished with toasted sesame seeds.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 70g24%

Sugars 5g

Protein 10g20%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.