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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