Mix all the marinade ingredients in a bowl. Add chicken and mix well. Refrigerate and let the chicken marinate for at least 30 minutes. Once ready, pan-fry on medium-high heat in batches with a drizzle of olive oil for 4-5 minutes on each side, turning occasionally until fully cooked. Remember not to overcrowd the pan so as to get a nice brown color on chicken. Let it rest for 5 minutes, then slice thinly to serve.

Squeeze excess water out of shitake mushrooms, cut and discard stalk, then thinly slice mushroom heads.

Put shitake mushrooms into a bowl and mix with 1 clove of minced garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper, 2 teaspoons soy sauce, and 1 teaspoon of toasted sesame oil with a wooden spoon or by hand. Cover and set aside.

Separate the egg yolk from the egg white. Using a fork, beat the egg yolk with a pinch of salt.

On a heated non-stick pan, add a teaspoon of oil. Swirl the oil around so it covers the pan, and then gently wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan.

Turn the heat off, pour the egg yolk in, spread using a spatula, then flip and cook the other side. Once done, set aside to cool for a few minutes, and slice into thin strips. Set aside.

Bring a large pot of water to a boil. Add the spinach and blanch for 30-60 seconds, then take it out with a slotted spoon or strainer. Keep the hot water for boiling noodles.

Rinse the spinach in cold water to stop it from over-cooking. Squeeze it with your hands to remove any excess water. Chop it roughly and put it into a bowl. Mix with 1 teaspoon soy sauce and 1 teaspoon toasted sesame oil. Place it in a large mixing bowl.

Put the noodles into the boiling water, cover and cook for 1 minute. Stir them with a wooden spoon so they don’t stick together. Cover and keep cooking for another 5-6 minutes until the noodles are soft and chewy.

Strain and cut the noodles a few times with kitchen scissors. Put the noodles into the large bowl next to the spinach. Immediately add 2 teaspoons toasted sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix well by hand or a wooden spoon. This process will season the noodles and also keeps the noodles from sticking to each other.

Heat up a skillet over medium high heat. Add 2 teaspoons oil with the onion, spring onion, and a pinch of salt. Stir-fry for 3-4 minutes until the onion looks a little translucent. Transfer to the noodle bowl.

Heat up the skillet and add 1 teaspoon oil. Add the carrot and stir-fry for 1-2 minutes. Add the red bell pepper strips and stir-fry another 1-2 minutes. Transfer to the noodle bowl.

Heat up the skillet and add 2 teaspoons oil. Add the marinated mushrooms and stir fry for a few minutes until the mushrooms are softened and shiny. Transfer to the noodle bowl.

Mix and serve: Add 1 minced garlic clove, 1 tablespoon soy sauce, 1 tablespoon sugar, ½ teaspoon ground pepper, and 2 teaspoons of toasted sesame oil to the mixing bowl full of ingredients. Mix it all together by hand.

Top with sliced egg yolk and 1 tablespoon sesame seeds scattered all over. Serve alongside sliced Chicken Bulgogi. Toss well to serve.