Winter weekends are the perfect excuse to stay in and have a hearty, warming meal. Challenge yourself to exit out of the takeout website and whip up a dish that will put seamless to shame. Read: Spicy Kimchi Noodles.

A bowl full of gluten-free and vegan-friendly noodles that are loaded with flavor, yet won’t leave you with the dreaded post-takeout tummy troubles. After you put in a bit of prep work, the meal comes together in under 25 minutes and provides you with the comfort you crave but the nourishment you need.

The star ingredient here is Ozuke Kimchi – as a fermented item it is loaded with probiotics for a healthy gut. This Kimchi is also vegan friendly, not too spicy and offers plenty of crunch and variety in its mix.

To accompany this amazing new item, we opted for Annie Chung’s thin rice noodles paired with Bragg’s Coconut aminos, our favorite gluten and soy-free alternative to soy sauce. All of these items are on sale this month and are perfect to stock in your pantry for easy use.

Our vegetable choices are also completely versatile! Use whatever organic produce you find the most appealing here. If you decide to give this a try let us know on social media with what veggies you picked and how you liked the dish!


Serves: 2-4

Prep Time: 15 mins   Cook Time: 20 mins   Total Time: 35 mins


1  clover garlic, minced

1 inch ginger, minced

2 tbsp Bragg’s Coconut aminos

1 tbsp rice vinegar


1/2 tbsp sesame oil

1 tbsp liquid from kimchi jar

Stir Fry

8 oz Annie Chung’s rice noodles

1/2 cup Ozuke Kimchi, sliced

1 medium carrot, cut in sticks

sugar snap peas, sliced on a diagonal

1 bunch lacinato kale or bok choy


bean sprouts


pinch of sesame seeds


Cilantro, scallions

  1. Cook Noodles according to package. Drain then add back into a ball of cold water so they don’t stick together, set aside.
  2. Combine sauce ingredients in a small bowl and set aside.
  3. After prepping your vegetables, add the carrots and snap peas to a pan over medium heat.
  4. Let those cook fro 5 minutes, then pour in about half the sauce, add your greens of choice and cook for an additional 5 mins.
  5. Next, drain the noodles and add them into the pan with the rest of the sauce. Constantly stirring to nicely coat the noodles.
  6. Lastly, add in the sliced kimchi, scallions and bean sprouts, mix and let cook for a final 5 minutes.
  7. Serve topped with sesame seeds, more scallions or cilantro and lime. Enjoy!