Korean Ramyun Salad

This recipe is like that scene in every 90s teen movie where the nerd everyone knows gets a makeover and comes back for the prom, and everyone's like, "wait... is that...?"

YES, IT IS. It's instant Korean ramen, but in snazzy, sparkly, glasses-free SALAD form! Slurpy, refreshing, crunchy, sweet and a little spicy, this is going to be the new IT girl in those high school corridors. 

Ingredients (serves 2):
2 packets instant ramen noodles (just the noodles, not the sachet)
1 carrot, peeled and julienned
1 small head of lettuce, thinly sliced (I used baby Napa cabbage, but you can use your favourite)
10-15 cherry tomatoes, halved

1 tablespoon caster sugar
3 tablespoons Gochujang (Korean chilli paste)
3 tablespoons brown rice vinegar
2 cloves of garlic, grated or minced

Mix all the sauce ingredients together until combined. Cook the ramen noodles in plenty of boiling water according to packet instructions, then drain and rinse with cool water.

Toss all the ingredients together with the sauce and garnish with a fried egg, if you like (who doesn’t?)