Cheesy Mushroom Korean Noodles

Pour 700 ml boiling water into a pan and add the noodle blocks, reserving the dry seasoning and chilli sauce to add at the end. Cook for 4 minutes, don’t drain the noodles.

Heat the oil and fry the sliced garlic until light golden brown, tip the crispy garlic into a small dish then add the mushrooms and onions until browned, add the spinach or pak choi and allow to wilt.

Add the dry seasoning and chilli sauce into the pan of noodles adjusting the seasoning to your heat preference. Stir in the veggies and serve topped with the crispy garlic slices, softly boiled eggs, sesame seeds and coriander. Tip Mayak Gyeran are Korean soy marinated eggs which are super delicious to top your noodle bowl with. Here's a quick recipe if you want to make your own: Eggs: 2-3 large eggs Soy Sauce: 1/4 cup Sugar: 1tsp Garlic: 1-2 cloves, crushed Green Onions: 1-2, chopped Sesame Seeds: 1 tsp (optional) Water: 1/4 cup (to dilute the soy sauce) Method: Boil the Eggs: Fill a pot with water and add a pinch of salt. Bring it to a boil. Carefully add the eggs and boil for 6-7 minutes for soft-boiled eggs. Adjust the time if you prefer firmer yolks. Once done, transfer the eggs to an ice bath to stop the cooking process. Let them cool for about 10 minutes before peeling. Prepare the Marinade: In a bowl, mix the soy sauce, sugar, minced garlic, chopped green onions, and water.