You’ve just got home from a busy day and really want to cook something healthy and quick. Then here’s a recipe for you!  This is simple, fresh, and full of flavour.  And it has the added nutritional benefit of a spoonful of Kimchi on top to give you a probiotic boost. 

I often double this recipe so that I can have leftovers for the following day.

Vegetable Noodles

  • Servings: 2
  • Difficulty: easy
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    For the Vegetable Noodles:
  • 140g ramen noodles, cooked as per packet instructions
  • 2 small carrots, multicoloured for fun
  • 1 spring onion, sliced
  • 1 handful chard, chopped
  • 1 handful kale, de-stemmed and chopped
  • ½ red pepper, thinly sliced
  • 2 tbsp tamari or soy sauce
  • 1 tsp toasted sesame oil
  • 3 tbsp runny tahini
  • 2-3 tbsp Cultured Collective Classic Vegan Kimchi
  • For the Topping:
  • 1 tsp sesame seeds (white or black)
  • handful of coriander, roughly chopped


  1. Peel and julienne the carrots, either with a knife or a peeler with a special julienne part.
  2. Boil the noodles as per packet instructions and prepare all other ingredients.
  3. Drain the noodles, add them back into the pot, then add the kale & chard into the pot, stir and cover for a couple of minutes and they will steam in the residual heat.
  4. In a large serving bowl, add the noodles and steamed greens, then the carrots and peppers.
  5. Add the tahini, tamari or soy sauce and sesame oil, spring onion, then the Classic Vegan Kimchi.
  6. Mix well together to incorporate all ingredients. Then divide into 2 dishes and top with sesame seeds and coriander.

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