Icy Spicy Noodles

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For the Broth:

Step 1.

Quarter the spring onions, slice the ginger and smash the garlic cloves. Place in a saucepan with the beef stock, pear juice and soy sauce.

Step 2.

Bring to a simmer over high heat, reduce the heat to medium and cook for 15 mins.

Step 3.

Strain the stock into a large mixing bowl, add the ice cubes and stir to combine.

Step 4.

Season with salt, to taste, then store in the fridge until ready to use.

For the Pickled Cucumbers:

Step 5.

Slice the cucumber into small matchsticks.

Step 6.

Place in a bowl and toss with 1 tsp salt, then add the rice vinegar and sugar and toss to combine.

For the Spicy Sauce:

Step 7.

If you’re making the spicy sauce, place the gochujang, soy sauce, sugar and gochugaru in a bowl.

Step 8.

Grate in the garlic and pear and mix to combine.

Assembly:

Step 9.

Last bit of cooking. Bring a large pot of water to the boil. Season with salt, add the noodles and cook according to the packet instructions.

Step 10.

Drain, rinse with cold water and drain again.

Step 11.

To assemble, place the noodles in a bowl. Top with some of the pickled cucumber and a pinch of kimchi.

Step 12.

Ladle in the cold broth and add some of the spicy sauce.

Step 13.

Add a couple of ice cubes, stir to combine, then tuck in and enjoy.

The spicy sauce is optional. If you’re in a hurry, feel free to use a shop-bought sambal or your favourite chilli oil.

For The Broth:
4 Spring Onions
4 Garlic Cloves
30g Ginger
1l Good-Quality Beef Stock
150ml Pear Juice
50ml Soy Sauce
300g Ice Cubes
For The Pickled Cucumbers:
1 Cucumber
4 Tbsp Rice Vinegar
1 Tbsp Sugar
For The Spicy Sauce (Optional):
2 Tbsp Gochujang
1 Tbsp Soy Sauce
½ Tbsp Sugar
1 Tsp Gochugaru
1 Large Garlic Clove
½ Pear
The Rest:
400g Dried Vermicelli Noodles
Handful of Kimchi