Korean spicy noodles (bibim guksu)

Name: Korean spicy noodles (bibim guksu)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 250 g pack soba noodles; 1 tsp toasted sesame oil; 2 British Blacktail Medium Free Range Eggs; 1 cucumber, cut into matchsticks; 1 conference pear, peeled and finely sliced; 60 g kimchi, chopped; ½ carrot, peeled and cut into matchsticks; ¼ red cabbage, thinly sliced; 1 sheet of nori, torn into 2.5cm pieces, to serve; Sesame seeds, to serve

Cold noodles still haven’t quite taken off in the UK, but everyone we know who has spent time in Korea or Japan, says they’re the dishes they crave most when they go back. Remember, the spicier the sauce, the more refreshing the noodles!

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HealthySource of protein2 of your 5 a day7 plant varieties

Serves4
CourseMain meal
Prepare20 mins
Cook15 mins
Total time35 mins
Pluscooling

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250g pack soba noodles
1 tsp toasted sesame oil
2 British Blacktail Medium Free Range Eggs
1 cucumber, cut into matchsticks
1 conference pear, peeled and finely sliced
60g kimchi, chopped
½ carrot, peeled and cut into matchsticks
¼ red cabbage, thinly sliced
1 sheet of nori, torn into 2.5cm pieces, to serve
Sesame seeds, to serve

Gochujang sauce

2 tbsp sesame seeds, toasted
4 tbsp Cooks’ Ingredients Gochujang Chilli Paste
1 tsp soy sauce
2 tbsp rice vinegar
1 tbsp caster sugar
1 tbsp toasted sesame oil
1 clove/s garlic, crushed

For the gochujang sauce, crush the sesame seeds using a pestle and mortar or spice grinder. In a small bowl, use a fork to combine the remaining sauce ingredients; add the crushed sesame seeds, mix well until smooth, then set aside.
Bring a large pan of water to the boil and cook the noodles according to pack instructions, stirring frequently. Once cooked, drain the noodles and rinse under cold water to cool completely. Drain well and toss with the sesame oil to prevent sticking; set aside. Bring a second pan of water to the boil and cook the eggs for 9 minutes, then drain and run under cold water. Once the eggs are cool enough to handle, peel and set aside.
Tip ½ of the cold noodles into a serving bowl and spoon ½ of the gochujang sauce over them. Pile up ½ of the cucumber, pear, kimchi, carrot and red cabbage, then repeat with the remaining noodles, sauce and vegetables. Cut the eggs in ½ and arrange on top. Sprinkle over the torn nori and sesame seeds. Mix everything together with a spoon and chopsticks (bibim means ‘mixed’ in Korean) and enjoy!

Typical values per serving when made using specific products in recipe