Chinese Witch's Sichuan-Style Kimchi Bibim Noodles

• cold noodles 1 serving
• napa cabbage kimchi 1/2 cup
• onion 1/4
• cucumber 1/3
• lettuce 2 leaves
• tomato 1/2
• green onion to taste
• minced garlic 1/2 tablespoon
• chili oil 1 tablespoon
• doubanjiang 1 tablespoon
• oyster sauce 1 tablespoon
• sugar 2 tablespoons
• vinegar 2 tablespoons
• water 1 tablespoon
• Sichuan pepper oil 1 teaspoon
• toasted sesame seeds to taste

Recipe 🍳

Cooking tips 💡

• Since doubanjiang is a fermented bean paste, stir-frying it briefly in oil before use helps reduce its saltiness and enhances its rich, savory aroma.
• You can use any type of noodles you have on hand—such as fresh Chinese noodles, somen, or ramen—for this dish; it will still be delicious.
• For best results, lightly crush the tomato just before eating so its juice blends into the sauce, adding a fresh, tangy umami depth.

Recommended for 🙋

• ⭐Those seeking a unique and exotic noodle dish instead of regular kimchi bibim noodles.
• ⭐Fans of tangy-sweet Chinese-style sauces with a subtle mala aroma.