Step 1

Peel and devein the shrimp. Thoroughly pat dry with paper towels.

Step 2

Thinly slice the green onions, separating the whites and greens. Finely chop the garlic. Grate a small knob of ginger (1/2 tsp). Take some bok choy and cut them in half lengthwise.

Step 3

In a small container, mix together Korean chili pepper flakes, sugar, soy sauce, oyster sauce, mirin, Korean chili paste, black pepper to taste, and MSG (if using).

Step 4

Bring a pot of water to a boil. Cook the noodles according to the package instructions. Give them a quick rinse under cold water. (Don't throw away the water yet.) Transfer the noodles to a bowl. Give them a good mix with 1 teaspoon of cooking oil (or sesame oil).

Step 5

Meanwhile, blanch the bok choy for 1 minute. Remove from the water and set aside.

Step 6

In a wok (or pan), heat the oil (3 tbsp) over medium-high heat. Once it gets nice and hot, add the white parts of green onion, garlic, and ginger. Saute for 1 minute or until fragrant.

Step 7

Add the shrimp. Cook for 1-2 minutes or until they’re 80 percent cooked. Reduce the heat to medium. Add the sauce and keep moving around for 1-2 minutes. Be careful not to burn them!

Step 8

Increase the heat to high. Add the drained noodles. Toss together for 1-2 minutes. Turn the heat off. Finish off with sesame oil (1 tbsp).

Step 9

Divide the noodles into plates. Top with bok choy, green onions, sesame seeds, and soft-boiled eggs (if using). Enjoy~!