Chili Oil Indomie Noodle Upgrade

Instructions:

1. Place the minced garlic, the white parts of the scallions, red chili flakes, and sesame seeds in an even layer at the bottom of a heat-proof serving bowl.
2. Heat 2 tbsp (30ml) of neutral oil in a small pan over medium-high heat until it begins to shimmer and barely smoke.
3. Carefully pour the hot oil directly over the aromatics in the bowl, allowing them to sizzle and bloom.
4. While the oil is still bubbling, immediately stir in the Indomie seasoning powder, sweet soy sauce, and chili sauce, whisking until the mixture becomes a smooth, glossy paste.
5. Bring a pot of water to a boil. Add the Indomie noodles and cook for 3 minutes. During the final 30 seconds of cooking, add the baby bok choy to the pot to blanch. Drain everything well.
6. Transfer the hot noodles and blanched greens directly into the bowl with the infused sauce and toss vigorously with tongs until evenly coated.
7. Heat 1 tsp (5ml) of oil in a small skillet over medium heat. Fry the egg sunny-side up until the edges are crispy and the whites are fully set, leaving the yolk runny.
8. Slide the fried egg on top of the noodles, drizzle with 1 tsp (5ml) of soy sauce, and garnish with the reserved scallion greens.