Mince your garlic and slice your spring onions. Set aside separately.

Grate your cheddar and also set aside.

Cook your instant noodles according to packet instructions. Drain using a sieve, saving the noodle-cooking water. Rinse the noodles with cold water.

Pour a glug of vegetable oil into a pan and add in the kimchi, minced garlic and spring onions. Give it a good stir.

Add in your cooked noodles with your Gochujang, kewpie mayo and 4 tbsp of the reserved noodle-cooking water. Give it a good mix then add in grated cheddar and sugar and give it another mix.

Fry your egg in a separate pan until it's golden and crispy around the edges.

Plate up your noodles with a sprinkle of sesame seeds, spring onions and a drizzle of chilli oil. Enjoy.