Cook your wheat noodles according to the package instructions until they’re tender. Drain well and set aside.

In a heatproof bowl, combine minced garlic, diced white parts of green onion, and sugar.

In a saucepan, heat 1 tablespoon of neutral oil over high heat until smoking hot. Carefully pour the hot oil over the garlic, green onion, and sugar mixture.

Add gochujang, oyster sauce, light soy sauce, and rice vinegar to the bowl and stir thoroughly.

Pour the steaming hot broth into the bowl, mixing well to form a flavorful soup base.

Add the cooked noodles and gently stir. Top with halved egg, sesame seeds, sliced green tops of spring onion, and drizzle with chilli oil. Serve hot.