Cook the ramen

• Bring a saucepan of water to a boil and cook the ramen noodles until just tender.
• Reserve a little of the cooking water, then drain the noodles.

Crisp the bacon

• Fry the bacon in a frying pan over medium heat until golden and crisp.
• Add the garlic and cook until fragrant.

Make the sauce

• Whisk the egg, egg yolks, parmesan and gochujang in a bowl.
• Loosen with a splash of the reserved noodle water.

Combine off the heat

• Take the pan off the heat and add the drained noodles with the ramen seasoning.
• Pour in the egg mixture and toss quickly so it turns creamy without scrambling.

Serve

• Plate the noodles and top with the crispy bacon, chives and sesame seeds.