Step 1:
In a large bowl, combine cabbage, rice vinegar, honey, sesame oil, and salt. Mix until well combined.
Step 2:
Open Ramen noodle packages and discard or save dried soup packets for another use.
Step 3:
In a large pot of boiling water, cook noodles for 2 to 3 minutes or until al dente. Drain and return to pot.
Step 4:
Add milk, cheese, butter, 2 tbsp (30 mL) gochujang, and miso. Mix until sauce is blended and noodles are evenly coated. Set aside.
Step 5:
In a large nonstick skillet, heat oil over medium-high heat. Add eggs and fry to desired doneness.
Step 6:
Divide noodles and Napa Salad among four serving bowls and place a fried egg on noodles of each bowl.
Step 7:
Garnish with green onions, sesame seeds, and a drizzle of gochujang.
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