Mix the gochujang, sriracha, chicken bouillon powder, grated garlic, light soy, sugar and sesame oil together in a jug (pitcher). Bring a pot of water to the boil and cook the noodles according to the packet instructions. Add 4 tablespoons of the noodle water to the jug, then strain the noodles and rinse with cool water, separating the noodles with your fingers, to prevent them from sticking. Set aside. Heat the oil in a non-stick, heavy-based frying pan (skillet). Add the chicken pieces and sear on all sides. Once sealed, pour in the sauce from the jug and allow it to bubble away for 2–3 minutes or until the chicken is just cooked through. Add the noodles and spring onions (scallions), tossing to coat. Divide the noodles between two bowls. Make a little dent in the middle of each and plop in an egg yolk, if using. Sprinkle with the torn nori and crispy garlic and serve immediately.