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- 2 cups cooked rice glass noodles
- 2 Tbsp. hoisin sauce
- 1 tsp. soy sauce
- 1 tsp. rice wine vinegar
- 1 tsp. honey
- 1 tsp. Korean chile paste
- 1 Tbsp. fresh ginger, finely diced
- 2 cups, tightly packed, Kimchi (I prefer Mother in Law's brand)
- Noodle Sauce:
- Bring a medium sauce pan to a boil. Turn off heat and add in the noodles. Allow to cook in the hot water for 10 minutes, until soft. Drain and rinse with cold water.
- In a medium sized bowl, combine all of the ingredients for the noodle sauce and stir to combine. Chop the Kimchi until it is nicely diced into small pieces. Rinse the cutting board immediately or it may smell like Kimchi for some time.
- Add in the kimchi and combine with the rice noodles.
- Garnish with roughly chopped scallions or green onions.
- This can be made 3 days ahead of time and stored in an airtight container in the refiertator.
- Serve with my Hoisin Steak Kebabs or any of the great Asian main dishes HERE.