For the sauce, add everything to a blender and blend until smooth and super cold. Set aside in the fridge.

Finely slice the cucumber and mix with the salt and vinegar. Pop in the fridge while you make the chicken.

Set a large frying pan over a high heat. Once hot, add the avocado oil and chicken mince. Cook until golden brown, then add the gochugaru, dark soy sauce, salt and sesame seeds.

Cook the noodles, then rinse under cold water or dunk in iced water. Squeeze the excess water from the cucumbers.

To plate, add the cold noodles, pour the sauce over the top, then add the chicken mince, cucumbers, sliced spring onions, crispy garlic and a jammy egg.