Creamy Gochujang Noodle & Cucumber Salad

In a small jar, combine all the sauce ingredients: gochujang paste, coconut yogurt, soy sauce, sesame oil, apple cider vinegar, maple syrup, and garlic.

Seal the jar and shake it well until the sauce is well combined.

Slice a large cucumber thinly and place the slices in a serving-size jar.

Cook one set of noodles according to the package instructions, then add them to the jar on top of the cucumber.

Pour the creamy gochujang sauce over the noodles.

Seal the jar and shake well to combine all the ingredients.

Serve topped with crushed peanuts and spring onion.