Season chicken with salt and pepper.
Bring a saucepan of water to boil and cook noodles together with dehydrated toppings just shy of al dente. (slightly undercooked)
In your frying pan, heat oil on medium high heat.
Add chicken and saute until no longer pink.
Then add garlic, and kimchi. Stir-fry for 30 seconds.
Drain noodles, reserving 1/4 cup of the cooking liquid.
Add noodles to frying pan, season with seasoning pack and ketchup.
Pour in some reserved cooking liquid if too dry.
Toss and mix well, and remove from heat.
Top with egg, sesame seeds, and spring onions.