- Cook the noodles in a pan of boiling water until al dente. Scoop out some of the noodle water and drain.
- Meanwhile, heat the oil in a small non-stick frying pan over a medium heat. Crack in the egg and cook for 2-3 minutes until the white sets and edges go a little crispy.
- Melt the butter in the noodle pan when they draining. Add the gochujang, soy sauce, noodles, most of the spring onions and 2 tbsp of the noodle water. Mix together until glossy. Transfer to a bowl and top with the remaining spiring onions and egg. Serve immediately with chilli oil and sesame seeds if you like.
1 tsp oil
1 tbsp gochujang (I use Sun Hee which is not too spicy)
2 tsp light soy sauce
1 spring onions, finely chopped
Chilli oil and sesame seeds to serve