Cold Korean shredded chicken noodles

1. Cook thin wheat noodles (somyeon) according to package instructions, usually 3–4 minutes, then immediately drain and rinse under ice-cold water until completely chilled.
2. Whisk together gochujang, soy sauce, rice vinegar, sesame oil, honey, minced garlic, soy sauce and gochugaru in a large bowl until a smooth, glossy sauce forms. Make sure you taste!
3. Use a peeler to ribbon the carrot lengthways into long thin strips, and julienne the cucumber into matchsticks. Coat in sesame oil, rice vinegar and a generous pinch of salt. 
4. Shred pre-cooked or poached chicken breast into thin strips by hand or with two forks. I cooked mine for 15 minutes in just enough water to cover it in a saucepan. 
5. Add the chilled noodles to the sauce bowl and toss thoroughly until every strand is evenly coated.
6. Add the shredded chicken, carrot ribbons, and cucumber strips and toss again to combine everything together.
7. Divide into two bowls, garnish with toasted sesame seeds, a jammy egg (6.5 minutes and then into ice water) and serve immediately while still cold.

Tip: For the most tender shredded chicken, poach the breast in seasoned water just below a boil for 15 minutes, then let it cool completely in the poaching liquid before shredding — this keeps it moist and flavourful rather than dry and stringy.