To make the noodles, in a large bowl, combine the flour and salt for the dough (see pantry for amount).

Gradually stir in the water for the dough (see the pantry for the amount), using a fork to combine the flour and water. Using your hands, work the mixture to make a rough-looking dough, 1-2 mins. TIP: Don't worry if the dough looks a little dry at first, it will come together as you work it.

Once there's no dry flour left in the bowl, turn the dough out onto a work surface and knead until it has a smoother texture, 2-3 mins. 

Once the dough feels smooth, wrap the dough in cling film and set aside to rest, 15 mins. 

Meanwhile, peel and grate the garlic (or use a garlic press). Halve the baby corn lengthways, then cut in half again widthways. 

Halve the bell pepper and discard the core and seeds. Slice into thin strips. Crush the peanuts in the unopened sachet using a rolling pin.

Once the dough has rested for 15 mins, knead it again until it becomes silky smooth, 2-3 mins. 

Using your hands or a brush, coat a thin layer of oil over the dough and the blades of your kitchen scissors. Wrap the dough back up in the cling film and set aside to rest again.

While the dough rests, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken to the pan and season with salt and pepper. Fry until golden brown on the outside, 5-6 mins.

Next, add the baby corn and sliced pepper. Stir-fry until the chicken is cooked through and the veg is tender, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Add the garlic and gochujang paste to the chicken. Stir-fry for 1 min, then stir in the honey, soy, butter and water for the sauce (see pantry for both amounts) until well combined. 

Remove from the heat and set aside for now.

Half-fill a medium saucepan with cold water but don't put it on the heat yet.

Over the saucepan, use the oiled scissors to snip small, thin strips of noodles off the dough and allow them to fall into the water. TIP: The smaller the noodles are, the quicker they'll cook. 

Share the gochujang chicken noodles out between your serving bowls.

Finish by sprinkling over the peanuts.