1. cook the noodles in a pan of boiling water until al dente. scoop out some of the noodle water and drain. 2. 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. 3. Melt the butter in the noodle pan whilst they drain. add the gochujang, soy sauce, noodles, spring onions and 2 tbsp of the noodle water. mix together until glossy. transfer to a bowl and top egg and serve immediately with chilli oil and sesame seeds if you like.