Naeng Myun - Cold Noodle Soup

Cooking time:     15 mins
Serves:                 4

What you need

200g cooked John Penny brisket or topside of beef, cut into slices 5cm x1cm
475g thin rice noodles
900ml beef stock
1tsp soy sauce
8 whole black peppercorns
5cm fresh root ginger, peeled
pak choi
4 dried chillies
To garnish:
1 large hard pear, peeled, cored and thinly sliced
2 hard-boiled eggs, shelled and halved lengthways

How to cook

Cook the noodles in boiling water for 3 to 5 minutes, drain, rinse under cold water, then drain again and set aside to cool.

Put all the remaining ingredients into a pan, bring to the boil and simmer for 5 minutes.

Remove from the heat and allow to cool, then remove the peppercorns, ginger and chillies.

Divide the noodles between 4 small bowls. 

In each bowl place an egg half on top, then carefully pour the cold soup over. Add a little mustard and vinegar to taste, and serve.