Prepare the green onions by slicing into 3-inch pieces and then into thin strips. Transfer to a bowl.

Add cilantro and crushed nori to the bowl. Toss with dressing made of rice vinegar, sesame oil, and salt. Chill in fridge.

Bring a small pot to boil, carefully add eggs, and cook for 7 minutes. Transfer to ice bath, peel, and set aside.

Slice mushrooms, sauté in sesame oil until shiny and tender, then toss with soy sauce. Set aside.

Cook noodles in boiling water for 3-4 minutes. Drain and transfer to a bowl.

Mix scallion paste and sauce packets with noodles. Add cooked toppings and serve immediately, with optional chili crunch.