Spicy buckwheat noodles


This chilled noodle salad, called bibim naengmyun, is ideal for a summer lunch dish. The cool temperature of the buckwheat noodles contrasts with the spiciness of the dressing, and Asian pear adds a delicious sweetness.


  • 90 g/ oz naengmyun buckwheat noodles
  • 1 hard-boiled egg
  • ½ cucumber
  • ½ Asian pear
  • ice cubes, to serve

For the sauce

  • 30 ml/2 tbsp gochujang chilli paste
  • 5 ml/1 tsp Korean chilli powder
  • 30 ml/2 tbsp sugar
  • 10 ml/2 tsp sesame oil
  • 1 garlic clove, finely chopped
  • 2.5 ml/½ tsp soy sauce
  • 5 ml/1 tsp sesame seeds


  1. Cook the noodles in a large pan of boiling water for 5 minutes. Drain them, and then rinse two or three times in cold water until the water runs clear. Chill for 30 minutes.
  2. Slice the hard-boiled egg in half. Seed the cucumber and slice it into long, thin matchstick strips. Peel and core the Asian pear and slice it into fine matchstick strips.
  3. In a large bowl combine all the ingredients for the sauce and blend well together. Arrange the noodles in the centre of a large serving platter. Pour over the sauce and then sprinkle with the julienne pear and cucumber. Place the egg on the top and add ice cubes to the plate before serving.

Per portion Energy 337kcal/1421kJ; Protein 9.4g; Carbohydrate 58.3g, of which sugars 25.1g; Fat 9g, of which saturates 1.3g; Cholesterol 105mg; Calcium 52mg; Fibre 3.3g; Sodium 133mg.