Jjolmyeon (Korean Cold Chewy Noodles), Made with Monk Fruit Sweetener

Method

1. Put all the dressing ingredients into a bowl: 3 tablespoons gochujang (Korean chili paste), 1 tablespoon kOBE Monk Fruit Blend, 1 tablespoon rice vinegar, 1 tablespoon kOBE Monk Fruit Blend, 1 tablespoon soy sauce, 2 tablespoons pineapple juice, 1 teaspoon minced garlic, 1 tablespoon sesame seeds and 1 tablespoon sesame oil, then stir with a spoon into a sweet and sour dressing.
2. Bring a little water to a boil, blanch 200g of bean sprouts for 45 seconds to 1 minute, drain them, soak them in a basin of ice water to keep them crisp, then drain again.
3. Use only the tender parts of the white cabbage and red cabbage, wash them and shred them. Wash the cucumber, leave the skin on, remove the seeds and cut it into long strips. Peel the carrot and cut it into strips.
4. Bring a pot of water to a boil. Rinse the noodle nests under cold running water to separate the strands, and once the water boils add 500g of Jjolmyeon noodles and cook them for about 3 to 4 minutes, lift them into a colander and rinse under cold running water, timing them so they do not overcook and lose their chew.
5. In a large bowl, lay the noodles on the bottom, then arrange the cabbage, bean sprouts, carrot and cucumber on top and scatter sesame seeds over the surface.
6. Set the halved boiled egg on top and pour the dressing over, about 4 tablespoons per bowl.
7. Toss everything together and serve right away.

Tips

• Jjolmyeon noodles are sold at Korean grocers, and fresh chewy noodles or dong glass noodles stand in when they are hard to find.
• Pineapple juice can be swapped for apple juice or lime juice.
• Let the dressing sit a few minutes so the kOBE Monk Fruit Blend dissolves fully, since pouring it on too early tastes flat.
• Rinse the cooked noodles in cold water and squeeze them gently to remove the starch, because the dressing will not cling otherwise.
• Time the noodles closely, as past 4 minutes they lose their chew.