Bibim Guksu (Spicy Mixed Noodles)

Instructions

1. 1Bring a large heavy-bottomed pot of water to a rolling boil. Add the about 340 g Thin Wheat Noodles and cook for 3 to 5 minutes, or until tender but still slightly firm to the bite. Drain the noodles immediately and rinse them thoroughly under cold running water to stop the cooking process and remove excess starch. Drain them very well.
2. 2While the noodles are cooking, prepare the sauce. In a large bowl, combine the 4 tbsp Gochujang (Korean Chili Paste), 2 tbsp Rice Vinegar, 1 tbsp Soy Sauce, 1 tbsp Sugar, 1 tbsp Sesame Oil, and 1 minced clove Garlic. Whisk these ingredients together until the sauce is smooth and well combined.
3. 3Prepare the vegetables and eggs. Thinly slice the 1/2 medium Cucumber and the 1/2 medium Carrot into matchsticks (julienne). Tear the 4 leaves Lettuce into bite-sized pieces. Halve the 2 large Hard-Boiled Eggs.
4. 4Add the drained noodles, the julienned 1/2 medium Cucumber, the julienned 1/2 medium Carrot, and the shredded 4 leaves Lettuce to the large bowl containing the sauce.
5. 5Using tongs or your hands, gently toss all the ingredients together in the bowl. Continue tossing until the noodles and vegetables are evenly coated with the spicy sauce.
6. 6Divide the Bibim Guksu among four serving bowls. Garnish each serving with two halves of the 2 large Hard-Boiled Eggs.

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