Cold Sesame Noodles with Kimchi

There are no two ways about it, my friend: kimchi is delicious. I bought some at the co-op the other day (they had vegetarian kimchi, so it didn't have nuoc mam [fish sauce] in it, which makes it more delicious) and I was trying to think of ways to use it. Then I remembered I wanted to make this recipe I found on Serious Eats.

Ingredients

• 1 "bundle" soba (Japanese buckwheat noodles)
  
• 1 1/2 cups kimchi
  
• 1 tablespoon kimchi juice from the jar
  
• 2 teaspoons brown sugar
• 2 teaspoons toasted black sesame oil
• 1 teaspoon rice vinegar
  

Methodology

1. Boil water. While that's going on, mix the sugar and vinegar in a bowl. Measure out the kimchi and slice it up if it isn't already sliced; add kimchi and juice and mix.

2. Cook pasta as directed, about 4-5 minutes. Drain and run briefly under cold water, then add to bowl. Add the sesame oil and mix.

3. Eat! I topped it with Thai sweet chili sauce.

Notes

*Delicious. This is definitely a great batch of kimchi. Very easy to make, too, and pretty low calorie. The pasta is 210, the kimchi is about 100 total, so figure about 200 per serving. Serves 2.

*0/7 on the disaster index. The only difficult part was opening the jar of kimchi.