Creamy Kimchi Noodles

Kimchi is one of our favorite fermented foods, it’s a little sour, a little spicy and amazing for gut health! What could be better than a dish revolving around this amazing food!
— An & Kaitlyn

This pasta is a kimchi lovers dream. You can use a store bought kimchi but make sure it is plant based and doesn’t have any shrimp or fish in it. You can also take one of our Fermentation workshops and learn how to make your own!


  • 1 lb / 500g  fresh ramen noodles


  • ½ cup tahini
  • ¼ cup cashews
  • ¼ cup kimchi brine
  • ¼ cup tamari
  • ¼ cup water
  • 1 clove garlic

  • ½ cup chopped kimchi
  • 1 tbs coconut oil
  • 1 tsp salt
  • ¼ head of nappa cabbage shaved
  • 2 cloves garlic
  • 1 small white onion
  • 3 cups of spinach
  • ¼ cup sliced scallions


  • Furikake
  • Scallion
  • Pea shoots or watercress

Creamy Kimchi Noodles

Bring water to a boil in a medium saucepan

In a high speed blender combine all sauce ingredients and blend on high until sauce is smooth. If your sauce is too thick add a tablespoon of water at a time until sauce becomes loose. Set sauce aside

In a medium saute pan heat 1 tbs coconut oil

Add onion, garlic, scallion and cabbage to the pan with salt and saute until cabbage is slightly translucent

Add the spinach to the pan and wilt

While vegetables are sauteing add your pasta to the boiling water - cook until noodles are al dente

Add chopped kimchi to your sauteing vegetables

Pour your sauce over all the vegetables

Lastly toss in your noodles and combine with vegetables and sauce until all noodles are fully coated

Top with chopped scallions and furikake







An De Smedt