Follow the instructions on the packet noodles, double the water required and boil in a pan.
Whilst waiting for the water to boil, chop the hot dog into smaller chunks and shallow fry on a low heat. You are looking to get the hot dogs to a nice golden brown colour.
Add the egg to the boiling water and leave for 2 and a half minutes.
Chop your spring onions and remove a handful of coriander leaves from their stems. And slice the pickled ginger.
Once the 2 and half minutes are up, add the instant noodles and the seasoning sachet to the pan. Leave for another 4 minutes.
Create your miso sauce, mixing the miso and 1 tbsp of your noodle broth together in a bowl.
Add the teriyaki sauce to the chopped hot dogs that are frying and mix together.
Once the timer is up for the noodles and egg, take the egg out of the pan and pour the noodles and broth directly into the bowl with the miso and stir.
Peel the egg and chop in half, add both halves to your noodles. Next add the crisped up hot dogs to the bowl, plus the spring onions, pickled ginger and crispy fried onions. Lastly, add the coriander leaves to the tops and add a few squeezes of lime. Serve and enjoy!
