Cold Korean Kimchi Noodles

• 50 g rice noodles, cooked and cooled
• ½ cucumber, thinly sliced or julienned
• 30 g beansprouts, blanched
• 2 spring onions, thinly sliced or julienned
• 1 egg

DRESSING

• 3 tablespoon gochujang
• 2 teaspoons mirin
• 2 teaspoons rice vinegar
• 2 teaspoons sesame oil1 tablespoon sesame seeds, and extra to garnish

GARNISH

• 1 spring onion, finely sliced to garnish (optional) 1 bunch of coriander, chopped to garnish (optional)

• Prepare rice noodles according to packet instructions, drain and run under cold water.

• Mix together the dressing ingredients in a small bowl.

• Bring a medium-sized pot of water to boil and blanch bean sprouts for 2 minutes. Drain and set aside

• In the same pot of water, boil egg for 5-6 to get a soft-boiled egg. Boil for 7-8 minutes for a hard-boiled egg. Once cooked, remove the egg and place into a bowl of cold water to stop cooking.

• In a large mixing bowl gently mix vegetables, noodles and sauce together, massaging well to ensure everything is generously coated. Transfer to a serving dish.

• Peel egg and slice in half, and place on top of noodles

• Serve with spring onion, coriander, and sesame seeds scattered on top