In a pot, heat some canola oil.
Add the garlic, chives, and kimchi, then stir fry for 2 minutes.
Pour in the kimchi stock and sprinkle in the Korean chili powder, bringing the mixture to a boil before reducing to a simmer for 5 minutes.
Introduce the low hydration noodles, sliced thinly, into the pot and cook them for exactly 58 seconds.
Transfer the noodles to a bowl and garnish with cashews, green onions, and a soft boiled egg.
