Step 1

Bring a large pot of water to boil. Add the noodles and cook for about 7 minutes. During the first 2 minutes of cooking the noodles, you want to stir the pot constantly because the rice noodles will want to stick to each other. Stir the noodles occasionally after the first 2 minutes. Drain the noodles and rinse with cold water.

Step 2

Toss the noodles with 1 tablespoon of oil and 1 teaspoon of salt. The oil helps prevent the noodles from clumping together as it cools. Spread the noodles over a baking sheet to dry out for about 10 to 15 minutes. This drying out process helps ensure crisper noodle cakes. If you cook the noodles right after they're drained, there may be a lot of residual moisture in the noodles that prevent them from crisping up properly.

Step 3

Get 2 small pans ready---8-inch or 10-inch pans work very well for this. Heat 1 1/2 tablespoons of oil in both pans over medium heat. Divide the noodles between both pans. Pan fry the noodles for about 5 minutes, until the bottom is a nice golden brown.

Step 4

Flip the noodle cake over. You can use a large spatula, but I found the best way is to cover the pan with a large plate. While pressing the plate against the pan, flip the pan over so that the noodle cake turns onto the plate, golden side facing up. Add another 1 or 1 1/2 tablespoons of oil into each pan and slide the noodle cakes back into the pan to pan fry the other side. Cook for about 3 to 4 minutes. Transfer the cakes to a dish.

Step 5

Drizzle 1/2 tablespoon of oil into each pan and pan fry 2 eggs in each pan. Cook for a few minutes, until the egg whites have settled. Serve the eggs on the noodle cakes. Drizzle the cakes with gochujang (or your favorite hot sauce) and serve with kimchi, if desired.