Simon Rimmer served up tasty potato noodles with Korean gochujang sauce on Sunday Brunch.

The ingredients are: 500g mashed potatoes (warm), 400g potato starch (can use cornflour) and 110ml warm water.

For the sauce: 3 cloves garlic, sliced, 2 chopped spring onions, 25g gochujang, 1 teaspoon of chilli flakes, 1 teaspoon of sugar, 2 tablespoons soy sauce, 1 tablespoon of black rice vinegar and 50ml hot oil.

Garnish with sesame seeds and chilli.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.