Bibim Guksu (Spicy Mixed Noodles - Shellfish-Free)

Ingredients

• 8 oz Thin wheat noodles (Somen or similar)
• 3 tablespoons Gochujang (Korean chili paste)
• 2 tablespoons Rice vinegar
• 1 tablespoon Soy sauce (tamari for gluten-free)
• 1 tablespoon Sugar
• 1 tablespoon Sesame oil
• 2 cloves Garlic
• 1 cup Cucumber
• 1 cup Carrot
• 1 cup Lettuce
• 4 large Hard-boiled eggs
• 1 teaspoon Sesame seeds

Instructions

1. 1Bring a large heavy-bottomed pot of unsalted water to a rolling boil over high heat. Add the 8 oz 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. Set aside.
2. 2While the noodles are cooking, prepare the vegetables. Cut the 1 cup cucumber into thin matchsticks. Cut the 1 cup carrot into thin matchsticks. Tear the 1 cup lettuce into bite-sized pieces.
3. 3Mince the 2 cloves garlic until very fine. In a large mixing bowl, combine the 3 tablespoons gochujang, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon sugar, 1 tablespoon sesame oil, and the minced garlic. Whisk these ingredients together until they form a smooth, uniform sauce.
4. 4Add the cooked and drained 8 oz thin wheat noodles, the prepared 1 cup cucumber matchsticks, the prepared 1 cup carrot matchsticks, and the prepared 1 cup lettuce pieces to the large mixing bowl with the sauce. Use tongs or your hands to toss everything together thoroughly, ensuring the noodles and vegetables are evenly coated with the spicy sauce.
5. 5Prepare the 4 large hard-boiled eggs by cutting each one in half lengthwise. Arrange the noodle mixture in serving bowls. Top each serving with 2 hard-boiled egg halves and sprinkle with the 1 teaspoon sesame seeds just before serving.

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