Peanut Gochujang Chili Noodles

Add water to pot and bring to a boil. Add noodles and cook until chewy and al-dente (follow instructions on package). Save some noodle water for later, drain, then quickly rinse the noodles under cold water to remove excess starch, about 5-10 seconds.
Add red chili flakes, grated garlic, green onions, sesame seeds, sugar, peanut butter, and gochujang to a large, heatproof bowl. Set aside.
In a small pot over medium heat, heat avocado oil until about 350F. Once ready, immediately and carefully pour the hot oil over the ingredients in the bowl and let it sizzle. Add soy sauce then mix well to combine.
Slowly add starchy cooked noodle water to loosen the sauce and add more little by little as needed to ensure slightly thickened, creamy consistency. Add salt to taste.
Add cooked noodles to the sauce, mix well, then garnish with green onions, soft boiled eggs, and sesame seeds. Enjoy immediately.