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Bring a large pot of water to a boil to cook your noodles
In a small bowl, whisk together gochujang, miso paste, tahini, and rice wine vinegar with a small ladle of boiling water
In another small bowl, whisk together two whole eggs and the yolk from the third egg
Separate the dark green part of green onions from the white/light green part, thinly slice both and keep separate
Finely mince your garlic
In a large pan over medium heat, add canola oil and sauté garlic, the lighter part of green onions, and chili crisp
Start cooking your noodles if not already cooked, or re-heat if pre-cooked
Once everything in the pan is golden and aromatic, turn off heat and add gochujang sauce mix
When noodles are done, add them directly to the pan with a small ladle of cooking water, turn heat to lowest setting, add eggs and begin stirring
Once sauce has just begun to thicken and clings to noodles, give final tosses and plate up
Garnish with thinly sliced green onions and sesame seeds and serve