Place a skillet on the stove over medium-high heat. Add the sliced mushrooms and cook, turning occasionally, for 8–10 minutes or until all excess water has been released and evaporated. Season with salt and pepper.

Add the oil to the skillet and let the mushrooms sizzle for 1–3 minutes until crisp and golden brown.

Add the shallot and grated carrots and cook for 5 minutes, turning regularly, until the shallot softens.

Add the curry paste and toss to coat. Cook for 1 minute until fragrant.

Pour in the water and bring to a boil. Reduce heat and simmer for 10–15 minutes.

Bring a large pot of water to a boil. Cook the noodles according to the package instructions. Transfer them to a sieve using tongs or a spider strainer, and then rinse under cold water.

Add the eggs to the boiling water and cook to your desired doneness, 6 minutes for soft-boiled or a little longer for jammy eggs.

Transfer to an ice bath and then peel and cut in half.

Turn the heat on the sauce to medium-high. Add the noodles and toss to coat, adding more water if needed. Turn off the heat.

Divide the noodles between shallow bowls. Place an egg on each dish and arrange the microgreens around the egg. Serve with black sesame seeds. Enjoy!