Korean Spicy Noodle Salad

• 180 g Stir-fry wheat noodle
• 2 tbsp Gochujang
• 1 ½ tbsp Rice vinegar
• 1 ½ tbsp Toasted sesame oil
• 1 tbsp Soy sauce
• 2 tsp Honey
• 1 medium Cucumber
• 1 large Carrot
• 3 Spring onion
• 1 tbsp Roasted sesame seeds

1. Bring a large pot of water to the boil. Cook the noodles according to the packet instructions until just tender. Drain in a colander and rinse under cold running water until completely cool, then drain well.
2. In a large bowl, whisk together the gochujang, rice vinegar, toasted sesame oil, soy sauce and honey (if using) until smooth. Taste and adjust with a little more rice vinegar for extra sharpness, if you like. Set aside while you prep the vegetables.
3. Cut the cucumber into thin matchsticks. Peel the carrot, then cut into fine matchsticks. Thinly slice the spring onions.
4. Add the drained noodles to the dressing and toss until evenly coated. Add the cucumber, carrot and most of the spring onions, then toss again. Sprinkle over the roasted sesame seeds and the remaining spring onions to finish.
5. Let the salad stand for 2 minutes so the noodles take on the dressing. Toss once more just before serving. Serve slightly chilled or at cool room temperature.

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