Ingredients
| FOR THE NOODLES | |
| 300g flour | |
| 2 tablespoons sesame oil | |
| 3g salt | |
| 140ml water | |
| FOR THE SAUCE & TO SERVE | |
| 3 tablespoons fish sauce | |
| 4 tablespoons rice wine vinegar | |
| 3 tablespoons gochujang paste | |
| 2 organic eggs | |
| ½ cucumber, thinly sliced | |
| ½ cup kimchi, roughly chopped | |
| 3 tablespoons toasted sesame seeds, to serve |
Instructions
| 1. | FOR THE NOODLES |
| 2. | Sift the flour into a large bowl. |
| 3. | Stir in the sesame oil and salt. |
| 4. | Make a well in the centre and gradually add the water, stirring to create a dough. |
| 5. | Tip the dough onto a floured surface and knead for 10 minutes then set aside, covered with a damp cloth, for 20-30 minutes. |
| 6. | Once rested, use a pasta roller or rolling pin to roll the dough until approx 3mm thick, then either use a sharp knife or pasta roller to cut the dough into fine noodles. |
| 7. | Cook in a pot of boiling water for 30-40 seconds. |
| 8. | FOR THE SAUCE & TO SERVE |
| 9. | Whisk the fish sauce, vinegar and gochujang paste together in a small jug. |
| 10. | Divide the cooked noodles between four bowls and pour over the sauce mixture equally. |
| 11. | Toss the noodles to coat them with sauce. |
| 12. | Boil the eggs for 6 minutes then transfer to iced water for 5 minutes. |
| 13. | Peel and slice in half. |
| 14. | Serve the noodles topped with cucumber, kimchi, half an egg and a sprinkle of sesame seeds. |
Recipes, food styling & photography Jane Lyons & Will Bowman
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