heat the remaining 1 tbsp oil in the pan.Cook the coriander stalks,garlic,ginger and white part of the salad onions for 4-5 minutes,until golden, then stir in the sweetcorn, miso paste, stock, remaining 2 tbsp sriracha, and 1 litre water. Add the noodles and eggs,cover and bring to the boil; simmer for 6 minutes. Remove the eggs and cool under cold running water; peel and halve.