Bibim Guksu (Cold Wheat Noodles with Spicy Sauce, Kimchi & Egg)

Recipes, food styling & photography Jane Lyons & Will Bowman

	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

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.