Prepare the green onions. Slice the green onions into 3-inch lengthwise pieces, the white and the green parts. Then, slice the 3-inch pieces into thin strips. Repeat until all of the green onions have been sliced. Transfer the green onions to a bowl.

Add the cilantro to the bowl. Then, crush the nori with your hands and add that to the bowl and toss.

In a separate bowl, whisk the rice vinegar, sesame oil, and salt together. Pour the dressing over the herbs and toss until everything is coated. Place the salad in the fridge.

Prepare the soft-boiled eggs. Bring a small pot of water to a boil and carefully add the eggs to the water. Let the eggs boil for 7 minutes and then transfer them to an ice bath

Peel the eggs and set aside.

Prepare the mushrooms. Heat sesame oil in a large skillet over medium heat. Add the mushrooms to the oil and toss. Season with salt and sauté the mushroom for 8-10 minutes only tossing every few minutes.

When the mushrooms have released their liquid and become shiny, not browed, remove them from the heat and toss them with soy sauce. Set aside.

Cook the noodles. Bring about 6 cups of water to a boil. Add the Momofuku noodles to the boiling water and stir to separate. Cook the noodles for 3-4 minutes or until al dente.

Strain the noodles and transfer them back to the saucepan. Add the dried scallion and sauce packets to the noodles and stir until the noodles are coated in the sauce.

Prepare the noodles. Evenly separate the noodles into four large bowls. Then, top the noodles with the green onion salad, mushrooms, and one egg per bowl (sliced in half). Option to serve the noodles with about 1 teaspoon of Momofuku chili crunch. Serve immediately.