250g punnet baby cucumbers (Qukes), cut into wedges
¼ cup rice wine vinegar
1 tbsp hot water
1½ tbsp caster sugar
1 tsp salt
Method
Combine vinegar, water, sugar and salt in a bowl until sugar has dissolved.
Add the cucumber and toss to coat. Set aside for at least 20 minutes, tossing occasionally.
Sauce
Ingredients
3 tsp sesame oil
2 tsp rice wine vinegar
1 tbsp caster sugar
¼ cup soy sauce
¼ cup Korean chilli paste
Method
Combine all ingredients in a jug.
Set aside.
Noodles
Ingredients
200g bean thread vermicelli noodles
1 tbsp olive oil
500g lean beef mince
3 cloves garlic, crushed
2 tbsp finely grated fresh ginger
5 spring onions, thinly sliced, extra curls for garnish
1 large carrot, julienne
350g Wombok cabbage, thinly sliced
4 fried eggs
Toasted sesame seeds, to garnish
Method
Cover noodles with cold water for 20 minutes until just tender. Noodles are meant to still be stiff after soaking in cold water and not soft at this stage. Drain. Cut into shorter lengths with scissors.
Heat oil in a large deep-frying pan or wok over a high heat. Add mince, garlic and ginger. Cook, breaking up lumps for 7 minutes, or until brown. Add carrot, cabbage and onions. Stir fry for 2 minutes.
Add noodles and two thirds of the sauce. Stir fry for a further 1 to 2 minutes until sauce has evenly coated noodles and vegetables and everything is hot.
To serve, arrange noodles on a large platter and top with fried eggs. Drizzle with remaining sauce, Garnish with sesame seeds and green onion curls. Serve with cucumber pickle.
Tips & Hints
Korean chilli paste can be bought from most major supermarkets in the Asian section. Also called Gochujang.
To make spring onion curls, cut long pieces in super thin strips and immerse in iced water for 10 mins.
