Prep eggs: In a nonstick skillet over medium heat, warm the oil. Add the eggs and swirl the skillet to create an even layer of egg. Cook until the bottom of the egg becomes firm, then flip and cook the other side until it’s cooked through. Remove from the pan and cut into three even slices. Stack the slices on top of each other and cut across into thin strips, set aside.

Make sauce: In a medium mixing bowl, make the sauce by combining peanut butter, water, soy sauce, ginger, garlic, honey, and salt, and whisk until smooth. Set aside.

Cook noodles and assemble: Cook the instant ramen according to package directions until it has just reached al-dente, around 1 minute and 30 seconds. Drain the noodles, then rinse with cold water and drain again. Add the noodles to the mixing bowl with the sauce and toss to combine. Divide the noodles among two to three bowls and top with the sliced egg, sliced cucumber strips, chopped scallions, cilantro, and chopped nuts. Drizzle some chili crisp for a little kick if you want. Enjoy!