Glass Noodle Salad with Grilled Kimchi Marinated Shrimp

Gluten-Free and Dairy-Free

Serves 2-4


Kimchi Shrimp Marinade

½ pound large shrimp (shells removed)

1 cup kimchi (any spice level)

1 tbsp. olive oil

1 tbsp. tamari or soy sauce

1 tbsp. rice vinegar

1 tsp. sesame oil

½ tsp. sugar

3 cloves garlic

1 tbsp. water

salt to taste depending on the salt level of the kimchi


½ lime, zested and juiced

1 tbsp. agave or sugar

3 tbsp. tamari or soy sauce

1 tsp. sesame oil

1 tbsp. olive oil

1 tbsp. rice vinegar

1 tsp. salt

½ tsp. sambal or garlic chili paste

Internal Noodle Salad Components

7oz. dry sweet potato (glass) noodles

½ cup julienne or grated carrot

¼ cup yellow onion

½ cup thinly sliced red cabbage

2 tbsp. cilantro leaves, roughly chopped

2 scallions, thinly sliced


Place the shrimp in a medium container with a lid. To prepare the marinade, put all of the ingredients into a high-speed blender and blend until smooth. Pour the marinade over the shrimp and stir to coat. Refrigerate overnight.

To make the noodle salad combine all of the dressing ingredients and put in the refrigerator to marry. In a large pot, bring water to a rolling boil and cook the glass noodles according to the package directions until just tender. Drain and run cold water over them in a colander until chilled. Put the noodles, carrot, yellow onion and cabbage in a large bowl and add the dressing. Toss to combine and return to the refrigerator to marry for at least a half an hour. Over medium high heat on a grill or grill plate, cook the shrimp until just firm, 2-3 minutes per side. Put on a plate and cool in the refrigerator until cold. Add the green onion and cilantro to the noodle salad, toss gently to combine. Plate the noodles, top with the shrimp and serve.

Without the shrimp, the noodle salad is a lovely vegan dish as well. The kimchi marinade can also be used with pressed firm tofu. It should be allowed to marinate for 24 to 48 hours. Any noodles (rice, soba, etc.) can be used in place of the glass noodles.