2 ounces dried rice sticks or vermicelli

1 teaspoon sesame oil

Pinch of red pepper flakes


8 ounces of Biona Organic Tofu

1 tablespoon sesame oil


1 cup Biona Organic Kimchi

1 medium carrot

4 lettuce leaves

8-12 Korean perilla leaves (optional)

1 bunch chives


6 tablespoons soy sauce

4 tablespoons sesame oil

4 teaspoons Korean chilli powder or any chilli powder of your choice

2 teaspoons toasted sesame seeds


8 (8-inch) or 12 (6-inch) round rice paper wrappers




Bring a large pot of water to a boil and add rice sticks. Stir and cook until noodles are white and tender but still firm, about 3-5 minutes. Drain in a colander and rinse under cold water.

Place noodles in a bowl and use scissors to cut them into fourths. Toss with the seasme oil and red pepper flakes.


Cut tofu into strips and press between clean kitchen towels or paper towels to get rid of excess water.

Heat sesame oil in a skillet and fry tofu, turning once, until golden. Drain excess oil.


Julienne the carrots.

Using your hands, squeeze the liquid out of the kimchi into a small bowl. Add carrots and toss. 

Remove the ribs from the lettuce and tear the leaves into 8-12 pieces. 

Cut the chives in half.

For the sauce:

In a small bowl, whisk together ingredients for sauce. Set aside.

To assemble:

Windmill products used in this recipe