This simple dish is quick to prepare, refreshing, and a great way to enjoy our Kimchi! The possibilities for delicious, fresh toppings are endless and a great way to use up scraps in the fridge. The sauce can be made ahead, and mixed with the noodles right before serving. 



  • 1 pound egg noodles

  • 2 tablespoons sesame oil, plus a splash

  • 3 ½ tablespoons soy sauce

  • 2 tablespoons rice vinegar

  • 1 tablespoon maple syrup (optional)

  • 1 tablespoon finely grated ginger

  • 2 teaspoons minced garlic

  • 1-2 teaspoons Hosta Hill Lacto-Fermented Hot Sauce (optional)

  • Hosta Hill Kimchi

  • Lime wedges

  • Sesame seeds

  • Julienne veggies for garnish (carrot, cucumber, cabbage and scallion)

  • Hard-boiled Eggs (optional)



  1. Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes; they should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.

  2. In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, maple syrup, ginger, garlic, and hot sauce (optional).

  3. In a large bowl, toss the noodles with the dressing and add a sprinkle of sesame seeds.

  4. If serving immediately, portion the noodles out into bowls and top with Kimchi and other desired garnishes.

  5. Enjoy!