Gochujang Miso Noodles

In a large bowl, combine cabbage, rice vinegar, honey, sesame oil, and salt. Mix until well combined.

Open Ramen noodle packages and discard or save dried soup packets for another use. In a large pot of boiling water, cook noodles for 2 to 3 minutes or until al dente. Drain and return to pot. Add milk, cheese, butter, 2 tbsp (30 ml) gochujang and miso. Mix until sauce is blended and noodles are evenly coated. Set aside.

In a large nonstick skillet, heat oil over medium-high heat. Add eggs and fry to desired doneness.

Divide noodles and Napa Salad among four serving bowls and place a fried egg on noodles of each bowl. Garnish with green onions, sesame seeds and a drizzle of gochujang.