Recipe:

1. Cook the pak choi: Cut the pak choi in half, or in quarters for the bigger ones. Chop the garlic and ginger. Heat the olive oil in a large frying pan, and stir fry the pak choi along with garlic, ginger and chilli flakes. Cook for 5-7 minutes, until lightly coloured. In the meantime, mix together the cornflour, water and soy sauce. Deglaze the pak choi with the soy sauce mixture, and simmer for 3 minutes. 
2. Cook the noodles: Push the pak choi on the side and make enough space to add the noodles into the pan. If needed add a little bit more water. Simmer until the noodles are cooked. 
3. Cook the eggs: Bring a saucepan (large enough to hold the eggs in a single layer) of water to a boil over medium-high heat. Using a slotted spoon, gently lower the eggs into the water one at a time. Cook for 6 minutes, adjusting the heat as necessary to maintain a gentle boil. Meanwhile, fill a bowl with cold water and if you have some ice cubes. When the eggs are done cooking, transfer them to the water and chill until just slightly warm, about 2 minutes. Gently crack the eggs all over and peel. 
4. Serve: Serve the noodles in a bowl, along with the pak choi and soy sauce juice. Place the egg on top, along with fresh coriander and sesame seeds.