Place a medium pot of water on high heat and bring it to a boil. When the water comes to a boil, gently add your eggs and set a timer for six minutes. Cook the eggs until the timer goes off. Drain and rinse the eggs with cold water, and set them aside until ready to use.
Place a large pan over medium-high heat. Add in avocado oil and sesame oil. When the oil is hot, add the ginger and garlic and sauté for a minute or two. Add in the white part of your green onions and sauté for another minute. Add the sambal and mix well. Remove the pan from the heat and set it aside.
In a large bowl, add the basil, cilantro, and the green parts of your scallions. Pour in the hot oil. Add the liquid aminos and mix well. Pour the oil over the cooked rice noodles and mix well.
Next, remove the shell from the eggs. Place on top of your ramen, and using a knife, cut in half to let the yolk drizzle onto the noodle.
Serve with additional chili flakes or other seasonings. Enjoy.
