Honey Kimchi Chilled Shirataki Noodles Recipe by 淳粹窩在家 purely at home
 This recipe is translated from Cookpad Taiwan. See original: 蜂蜜泡菜涼拌蒟蒻麵 淳粹窩在家 purely at home @purely_at_home This is a refreshing dish that's perfect for summer—quick and easy Honey Kimchi Chilled Shirataki Noodles. It's delicious and light, so give it a try! LONGAN HONEY Product Features: In recent years, due to environmental and climate changes, honey sources in Taiwan have decreased. As a result, the company sought high-quality, stable honey from overseas. The longan forests in Chiang Mai, Thailand, have an ideal climate with little rainfall during the longan blossom season, providing abundant nectar. The honey is top-quality in both aroma and sweetness. ✓ 100% premium Thai longan honey, with no additives. ✓ Pure origin: Sourced from the unpolluted environment of Chiang Mai, Thailand. ✓ Quality certification: Double-checked by honey experts and third-party testing, SGS certified, meeting or exceeding national standards. ✓ Higher sweetness: Compared to Taiwanese longan honey, this honey is sweeter and is great for cooking and baking as a sugar substitute. This is a refreshing dish that's perfect for summer—quick and easy Honey Kimchi Chilled Shirataki Noodles. It's delicious and light, so give it a try! LONGAN HONEY Product Features: In recent years, due to environmental and climate changes, honey sources in Taiwan have decreased. As a result, the company sought high-quality, stable honey from overseas. The longan forests in Chiang Mai, Thailand, have an ideal climate with little rainfall during the longan blossom season, providing abundant nectar. The honey is top-quality in both aroma and sweetness. ✓ 100% premium Thai longan honey, with no additives. ✓ Pure origin: Sourced from the unpolluted environment of Chiang Mai, Thailand. ✓ Quality certification: Double-checked by honey experts and third-party testing, SGS certified, meeting or exceeding national standards. ✓ Higher sweetness: Compared to Taiwanese longan honey, this honey is sweeter and is great for cooking and baking as a sugar substitute. Honey Kimchi Chilled Shirataki Noodles Share its first Cooksnap! This is a refreshing dish that's perfect for summer—quick and easy Honey Kimchi Chilled Shirataki Noodles. It's delicious and light, so give it a try! LONGAN HONEY Product Features: In recent years, due to environmental and climate changes, honey sources in Taiwan have decreased. As a result, the company sought high-quality, stable honey from overseas. The longan forests in Chiang Mai, Thailand, have an ideal climate with little rainfall during the longan blossom season, providing abundant nectar. The honey is top-quality in both aroma and sweetness. ✓ 100% premium Thai longan honey, with no additives. ✓ Pure origin: Sourced from the unpolluted environment of Chiang Mai, Thailand. ✓ Quality certification: Double-checked by honey experts and third-party testing, SGS certified, meeting or exceeding national standards. ✓ Higher sweetness: Compared to Taiwanese longan honey, this honey is sweeter and is great for cooking and baking as a sugar substitute. This is a refreshing dish that's perfect for summer—quick and easy Honey Kimchi Chilled Shirataki Noodles. It's delicious and light, so give it a try! LONGAN HONEY Product Features: In recent years, due to environmental and climate changes, honey sources in Taiwan have decreased. As a result, the company sought high-quality, stable honey from overseas. The longan forests in Chiang Mai, Thailand, have an ideal climate with little rainfall during the longan blossom season, providing abundant nectar. The honey is top-quality in both aroma and sweetness. ✓ 100% premium Thai longan honey, with no additives. ✓ Pure origin: Sourced from the unpolluted environment of Chiang Mai, Thailand. ✓ Quality certification: Double-checked by honey experts and third-party testing, SGS certified, meeting or exceeding national standards. ✓ Higher sweetness: Compared to Taiwanese longan honey, this honey is sweeter and is great for cooking and baking as a sugar substitute. Ingredients 1 package shirataki noodles Kimchi, to taste Julienned cucumber, to taste Corn kernels, to taste Wakame seaweed, to taste Minced garlic, to taste White sesame seeds, to taste Dressing: 2 tablespoons soy sauce (30 ml) 1 tablespoon black vinegar (15 ml) 1 tablespoon honey (preferably longan honey) (15 ml) 1 tablespoon toasted sesame oil (15 ml) 1 package shirataki noodles Kimchi, to taste Julienned cucumber, to taste Corn kernels, to taste Wakame seaweed, to taste Minced garlic, to taste White sesame seeds, to taste Dressing: 2 tablespoons soy sauce (30 ml) 1 tablespoon black vinegar (15 ml) 1 tablespoon honey (preferably longan honey) (15 ml) 1 tablespoon toasted sesame oil (15 ml) Cooking Instructions 1 Prepare the ingredients. Soak the wakame seaweed in hot water until rehydrated. Mix the dressing ingredients together. 2 Bring a pot of water to a boil. Blanch the shirataki noodles, then drain and let cool. 3 Arrange all the ingredients on top of the shirataki noodles. Sprinkle with white sesame seeds, drizzle with the dressing, and toss everything together before serving. 1 Prepare the ingredients. Soak the wakame seaweed in hot water until rehydrated. Mix the dressing ingredients together. 1 Prepare the ingredients. Soak the wakame seaweed in hot water until rehydrated. Mix the dressing ingredients together. 2 Bring a pot of water to a boil. Blanch the shirataki noodles, then drain and let cool. 2 Bring a pot of water to a boil. Blanch the shirataki noodles, then drain and let cool. 3 Arrange all the ingredients on top of the shirataki noodles. Sprinkle with white sesame seeds, drizzle with the dressing, and toss everything together before serving. 3 Arrange all the ingredients on top of the shirataki noodles. Sprinkle with white sesame seeds, drizzle with the dressing, and toss everything together before serving. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on May 10, 2025 06:30 FB 粉絲頁→ Similar Recipes Chilled Soy Milk Kimchi Udon Chilled Soy Milk Kimchi Udon Since I love noodle dishes with soy-milk-based soup, I've tried making many dishes. But this is THE dish for cold noodles. This might seem like the ultimate lazy-person's recipe, but it's so good! I've tried this with somen noodles, but the udon was a better match for some reason. It's so delicious, when all you really do is combine the soy milk with mentsuyu. We use "Somi" brand's mentsuyu at our house. If you have thin udon noodles, you can make this dish in 5 minutes. It's a super easy-to-make dish. Recipe by moritaya cookpad.japan Kimchi Soy Dan Dan Noodles Kimchi Soy Dan Dan Noodles I added some kimchi to the soy milk based Dan Dan noodles, and it made the soup creamy and rich. The soy milk will separate if you boil it for too long. It also reacts to the acid from the kimchi, makes the soup very thick, so I usually add the kimchi at the end. 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It's so delicious, when all you really do is combine the soy milk with mentsuyu. We use "Somi" brand's mentsuyu at our house. If you have thin udon noodles, you can make this dish in 5 minutes. It's a super easy-to-make dish. Recipe by moritaya cookpad.japan Kimchi Soy Dan Dan Noodles Kimchi Soy Dan Dan Noodles I added some kimchi to the soy milk based Dan Dan noodles, and it made the soup creamy and rich. The soy milk will separate if you boil it for too long. It also reacts to the acid from the kimchi, makes the soup very thick, so I usually add the kimchi at the end. Work fast from Step 4 to the end! Recipe by moritaya cookpad.japan Kimchi Soy Dan Dan Noodles Kimchi Soy Dan Dan Noodles I added some kimchi to the soy milk based Dan Dan noodles, and it made the soup creamy and rich. The soy milk will separate if you boil it for too long. It also reacts to the acid from the kimchi, makes the soup very thick, so I usually add the kimchi at the end. Work fast from Step 4 to the end! Recipe by moritaya cookpad.japan Chilled Tofu with Sesame-flavored Kimchi Chilled Tofu with Sesame-flavored Kimchi I added sesame oil to kimchi to give it some extra flavor and fragrance. It was too delicious to eat by itself, so I put it on tofu. My family loves this tofu! You won't be able to stop eating it. The key is to make sure to drain the tofu. I recommend you put the tofu in a bamboo basket and put it in a fridge. You can use regular or soft tofu. Recipe by yaburie cookpad.japan Chilled Tofu with Sesame-flavored Kimchi Chilled Tofu with Sesame-flavored Kimchi I added sesame oil to kimchi to give it some extra flavor and fragrance. It was too delicious to eat by itself, so I put it on tofu. My family loves this tofu! You won't be able to stop eating it. The key is to make sure to drain the tofu. I recommend you put the tofu in a bamboo basket and put it in a fridge. You can use regular or soft tofu. Recipe by yaburie cookpad.japan Kimchi Chicken Kimchi Chicken Fermented food, such as kimchi, is known to promote healthy gut and aids in digestion especially for those who are on keto/low carb diet. Hence, this kimchi chicken recipe does just that and it is tasty and easy to make in the air fryer! Air Fry with Me Kimchi Chicken Kimchi Chicken Fermented food, such as kimchi, is known to promote healthy gut and aids in digestion especially for those who are on keto/low carb diet. Hence, this kimchi chicken recipe does just that and it is tasty and easy to make in the air fryer! Air Fry with Me Cucumber Kimchi Cucumber Kimchi 【 youtu.be/3-D2GneKPUs 】 Korean cucumber kimchi is an amazing side dish that is easy and fast to make. Cucumber will cool you down to the heart, and you will be addicted to the taste after one bite! Kitchen J Cucumber Kimchi Cucumber Kimchi 【 youtu.be/3-D2GneKPUs 】 Korean cucumber kimchi is an amazing side dish that is easy and fast to make. Cucumber will cool you down to the heart, and you will be addicted to the taste after one bite! Kitchen J Cucumber Kimchi Cucumber Kimchi Generally speaking, cucumber kimchi does not hold up texturally as well as Napa cabbage kimchi, and you'll find that it begins to go soggy more quickly. Best to make a smaller batch (you can halve this recipe) if you don't think you can eat it within 2 to 3 weeks because there just aren't as many good uses for overripe cucumber kimchi as with the Napa cabbage kind. A common question: HOW RIPE DOES THE KIMCHI HAVE TO BE BEFORE I REFRIGERATE/EAT IT? You can eat the kimchi whenever you want. Fresh, just after it's been made, all the way up to when it's so incredibly old, ripe and stinky you could choke out a subway system by placing an open jar in one of the vents. It remains safe for human consumption for A VERY LONG TIME. But as to when to refrigerate, just go out once a day every day to taste a piece, and when it gets to the ripeness you like, stick it in the fridge. It'll continue to ripen, but slowly. P.S. Yes, you do see a few pieces of turnip in there. I think I had one or two that needed to be used up on the day I made this batch. ;) x Cucumber Kimchi Cucumber Kimchi Generally speaking, cucumber kimchi does not hold up texturally as well as Napa cabbage kimchi, and you'll find that it begins to go soggy more quickly. Best to make a smaller batch (you can halve this recipe) if you don't think you can eat it within 2 to 3 weeks because there just aren't as many good uses for overripe cucumber kimchi as with the Napa cabbage kind. A common question: HOW RIPE DOES THE KIMCHI HAVE TO BE BEFORE I REFRIGERATE/EAT IT? You can eat the kimchi whenever you want. Fresh, just after it's been made, all the way up to when it's so incredibly old, ripe and stinky you could choke out a subway system by placing an open jar in one of the vents. It remains safe for human consumption for A VERY LONG TIME. But as to when to refrigerate, just go out once a day every day to taste a piece, and when it gets to the ripeness you like, stick it in the fridge. It'll continue to ripen, but slowly. P.S. Yes, you do see a few pieces of turnip in there. I think I had one or two that needed to be used up on the day I made this batch. ;) x Oi-sobagi with Cucumbers & Kimchi Oi-sobagi with Cucumbers & Kimchi I had this oi-sobgi during a drinking party at a yakinuiku restaurant. It's delicious and was easy to recreate. When you sprinkle the salt on the cucumbers, it pulls out some of the moisture! Work hard to get a grip on making Instant pickles! If you don't have strength, use a kitchen weight to brine. Recipe by Shijimi24 cookpad.japan Oi-sobagi with Cucumbers & Kimchi Oi-sobagi with Cucumbers & Kimchi I had this oi-sobgi during a drinking party at a yakinuiku restaurant. It's delicious and was easy to recreate. When you sprinkle the salt on the cucumbers, it pulls out some of the moisture! Work hard to get a grip on making Instant pickles! If you don't have strength, use a kitchen weight to brine. Recipe by Shijimi24 cookpad.japan Konnyaku Kimchi Konnyaku Kimchi I made this konnyaku kimchi for my husband who's on a diet. Fry up both sides of the konnyaku until they brown a little to give them a texture that will absorb the flavors well. Adjust the amount of sugar depending on the spiciness. Recipe by Taishi-n cookpad.japan Konnyaku Kimchi Konnyaku Kimchi I made this konnyaku kimchi for my husband who's on a diet. Fry up both sides of the konnyaku until they brown a little to give them a texture that will absorb the flavors well. 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