Cold Pink Kimchi Noodles
This is exactly the kind of food you want in a heatwave — cold, fresh, nourishing, and still properly satisfying. Soft chilled rice noodles, juicy prawns, cucumber ribbons, fresh coriander, chilli, sesame, and FERMARY Pink Kimchi come together wit...
Serves
2
Prep Time
15 minutes
Cook Time
10 minutes
Crisp Clean Pink Kimchi
Single Jar (300g)
Ingredients
For the noodles
150g thin rice noodles, vermicelli or pad Thai style
180–200g cooked chilled prawns
3–4 tbsp FERMARY Pink Kimchi1 large cucumber, ribboned with a vegetable peeler
3 spring onions, finely sliced on the diagonal
1 red chilli, finely sliced
Small handful fresh coriander
1 tbsp toasted sesame seeds
Fresh lime, to serve
For the jalapeño-tahini dressing
2 tbsp tahini, well stirred
1 garlic clove, grated or crushed into a paste
1 tbsp FERMARY Jalapeño Sauce1 tbsp soy sauce
1 tbsp fresh lime juice
2 tsp toasted sesame oil
1 tsp runny honey
1–2 tbsp cold water, to loosen if needed
Method
1
Cook the rice noodles according to the packet instructions. Once cooked, drain and place them straight into icy water to chill and stop them from softening further.
2
While the noodles are cooking, make the dressing. Add the grated garlic, tahini, FERMARY Jalapeño Sauce, soy sauce, lime juice, toasted sesame oil, and honey to a bowl. Mix until smooth and creamy, adding a little cold water if needed to loosen the texture. Taste and adjust with more lime, honey, or soy sauce if needed.
3
Prepare the toppings. Thinly slice the red chilli and spring onions, pick the coriander leaves, make cucumber ribbons with a vegetable peeler, and have the chilled prawns and fresh lime ready.
4
Drain the chilled noodles well and place them into serving bowls. Add the prawns, cucumber ribbons, and generous chunks of FERMARY Pink Kimchi.
5
Sprinkle over the spring onions, chilli, coriander, and toasted sesame seeds. Drizzle generously with the jalapeño-tahini dressing and serve with fresh lime.
A cooling summer bowl with crunch, creaminess, freshness, and fermented brightness. The jalapeño-tahini dressing brings richness and gentle heat, while FERMARY Pink Kimchi adds that crisp, clean tang that makes every bite feel refreshing, satisfying, and full of life.
