Chilled noodle with egg

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the noodles by plunging them into a large saucepan of boiling water. Return to the boil and cook for 4 minutes until al dente. Drain and immediately refresh under cold water before draining again. Shake to remove any excess water and set aside. Put the eggs in a saucepan of cold water and set over a high heat. Bring to the boil and simmer for 8 minutes. Remove the eggs from the pan and immediately rinse under cold, running water until they are cool enough to handle. Peel the eggs and place them in a clean bowl. Cut the carrot and cucumber into thin strips and put in a large mixing bowl. Add the noodles to the bowl and toss with the pear, beansprouts, and mizuna and perilla leaves, if using. Divide between serving dishes. Cut the eggs in half and place one half on each salad. Drizzle over a little of the cho-gochujang and sprinkle with the sesame seeds. Serve with kimchi.