“Buldak Nuclear Fire Noodles are the best-selling instant noodles from Korean brand Samyang and have something of a cult following. TikTokers and YouTubers began taking on the challenge of eating a bowl of these spicy noodles and recording their sweaty, nose-dribbling demise. What keeps them all coming back for more, though, is that despite the heat (4,404 Scoville units, to be precise), the noodles are moreishly tasty. While this extreme level of heat is not something I crave, the spicy, chickeny flavour definitely is. And so these are the building blocks of this dish. I love adding a raw egg yolk to the centre as the heat from the noodles cooks the yolk and it adds a lovely creaminess. If you’d rather, you could always fry the egg. If you want to make this vegan, omit the chicken thighs and egg, and switch the chicken bouillon for mushroom bouillon powder. ”
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.