1 spring onion, cut into 5cm/2in pieces, plus large pinch of thinly sliced spring onions, to garnish (optional)
1 large free-range egg
freshly ground black pepper, to garnish (optional)
In a saucepan, combine the stock, gochujang, doenjang, gochugaru and chilli and bring to the boil over a high heat, whisking occasionally to dissolve the doenjang.
Open the packet of noodles and, keeping the noodles in the bag, break them in half crossways. Put both halves into the boiling stock mixture. Add the prawns and sugar-snap peas (if using the spinach, wait until the next step).
Bring the broth back to the boil and add the chicken and spring onion pieces. If using the spinach, add after about 5 minutes or when the noodles are almost done, and stir to wilt. Crack the egg into the saucepan and let it poach or give it a gentle stir to break up and form egg ribbons. Eat the noodles straight from the pan or, if you’re feeling fancy, transfer to a bowl and garnish with sliced spring onions, chilli flakes and pepper.
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