In a saucepan on medium heat, add the pre boiled kettle water and bring to a boil. Once water is boiling add the instand noodles. Noodles will cook quickly (2-3 minutes)
In the meantime as the instant noodles cook, in a bowl add the sachet paste and a generous teaspoon of peanut butter. Along with a few finely sliced spring onions.
Go back to the noodles and using chopsticks gently separate the noodles so they no longer stick together.
Once the noodles are cooked using your chopsticks remove the noodles from the saucepan. Transfer them to the bowl with the paste, peanut butter and spring onion mixture.
Add 1-2 tablespoons of the instant noodle liquid to loosen the noodles. Incorporate and coat every strand of the ramen noodles. Set aside.
In a small pan, on medium high heat add the vegetable oil. Once the oil is hot enough add the egg and cook the egg to preference. I prefer my egg yolk runny. Cook it for a bit longer if you prefer it less runny and more cooked.
Once egg of cooked to preference immediately transfer to the bowl and garnish with spring onions. Serve and eat straight away.
