Korean Kimchi Noodle Salad withTofu

Kimchi, the fermented cabbage salad of Korea, has become so popular in this country that it’s easy to find. It’s like a spicy, more interesting sauerkraut, brimming with fermented tanginess and heat. It’s so flavorful that it provides instant depth to this easy salad.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of salted water to a boil for the noodles.

Step 2

Drain the kimchi, reserving the brine, and chop it well.

Step 3

Drizzle a tablespoon or so of the reserved kimchi brine on the tofu and let it marinate while you prepare the salad.

Step 4

In a large bowl, whisk together the tamari, sesame oil, sugar, and Sriracha.

Step 5

Cook the noodles according to the package directions, adding the carrots for the last minute to blanch to crisp-ten-der. Drain and rinse well. Add the noodles and carrots to the bowl with the tamari dressing, along with the kimchi, tofu, cucumber, snap peas, and red chiles. Toss gently and chill until time to serve up to 2 days.