Boil some water. Once it’s boiling, drop an egg and cook for 6-8 minutes to your desired liking. Take out once cooked but keep your water on.

Start by prepping your toppings. Peel a cucumber and carrot. Thinly slice that cucumber, carrot, and green onions into thin strips and set aside.

Create the base of what will end up being an almost broth like sauce by roughly chopping some garlic and ginger. Place into a blender. Open two packages of Momofuku Sweet & Spicy Noodles, grab the sauce packets, and pour those in the blender as well. Add agave syrup, some dashes of Momofuku Toasted Sesame Oil and Momofuku Soy Sauce, some ice cubes, and a splash of apple juice. Lastly, add some of the oil from a Momofuku Chili Crunch jar and blend until smooth. Set aside.

Drop in your noodles and prep an ice bath. The packaging instructions say to cook for three and a half minutes, but I personally just like cooking them a little longer.

While the noodles are cooking, thinly slice a bit of red onion and if you have it, some perilla leaves.

Drop your cooked noodles directly into that ice bath to stop the cooking process, and strain out the water. Keep some of the ice cubes to put directly into the final dish. Pour your sauce in and mix until fully combined with the noodles.

Top with more Momofuku Chili Crunch, perilla leaves, cucumbers, carrots, green onions, red onions, and boiled egg. Add thinly sliced nori and sesame seeds for extra texture.

Finish off with a few extra dashes of Momofuku Toasted Sesame Oil.