Crispy Kimchi Rice Noodle Cakes


Oh.My.WORD!! These were amazing! They are very filling but they are so good that you just want to keep eating even though your stomach is telling you to stop. DELISH!! I was a little hesitant at first because I have never tried kimchi before but it didn’t overpower the flavor of the cakes, it added a nice and pleasant tang. These are also vegan (just leave out the egg!), vegetarian, and gluten free. I wish I could take the credit for this amazing recipe but I came across it from Vegetarian Times and I just tweaked the recipe a bit to fit with my lifestyle.

Crispy Kimchi Rice Noodle Cakes
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  1. 3.5 oz. dried thin rice noodles
  2. 2 cups prepared cabbage kimchi, chopped
  3. 1 small onion, chopped
  4. 2 cloves garlic, minced
  5. 3/4 cup coconut flour
  6. 1 Tablespoon olive oil plus more for frying cakes
  7. 1 teaspoon light brown sugar
  8. 2.5 Tablespoons sesame oil
  9. 2 Tablespoons organic soy sauce
  10. 4 eggs
  1. Prepare noodles according to package directions. Drain, rinse with cool water, and drain again.
  2. Sauté onions and garlic in 1 tablespoon of olive oil over medium high heat in a large skillet until tender.
  3. Combine onions, garlic, and kimchi in a large bowl. Chop rice noodles and add to cabbage mixture stirring until well combined. Stir in flour, sesame oil, sugar, and soy sauce.
  4. Heat 1 Tablespoon olive oil over medium high heat, swirling around to coat skillet. Scoop 1/2 cup of batter per cake into the pan. Cook until golden on one side and then carefully flip over. They take about 3 minutes per side. Repeat the process until you have used all of the batter. This recipe makes 8 cakes.
  5. Cook your eggs according to your preference, we like ours fried. Top each cake with an egg.
  6. Enjoy!
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