Fiery kimchi noodle stir fry with soft-boiled eggs

Lower 2 whole eggs into a pan of boiling water and cook for 5 minutes 30 seconds. Cool under running water, then peel and cut in half.

Meanwhile, place about 6 tbsp kimchi in a food processor and pulse with a splash of water to roughly chop into about 1cm pieces.

Warm 1 tbsp vegetable oil in a wok. Add the ginger from the stir fry pack, cook for 30 seconds, then add the rest of the pack (reserve the coriander and some of the salad onions for garnish) and the noodles. Toss with the kimchi and add another splash of water if needed, until piping hot and the vegetables are just tender.

Serve topped with the halved eggs and reserved coriander and salad onions. Scatter with cracked black pepper or black sesame seeds, if liked. Some extra kimchi on the side works well too.