RAMEN NOODLES WITH SPICY BROTH

Preparation time 20 mins Cooking time 15 mins Serves 2

2 cups chicken stock

300ml water

1 Tbsp soy sauce

1 tsp sesame oil

1 Tbsp Korean gochugaru chilli flakes (from online spice suppliers)

2 tsp Korean gochujang chilli paste (at major supermarkets, Asian grocers)

2 tsp white miso paste

2 packets instant Korean ramen noodles

2 soft-boiled free-range eggs, halved

2 handfuls bean sprouts

2 Tbsp finely chopped kimchi

2 Tbsp crispy shallots

2 handfuls coriander or shiso leaves

CHILLI PORK OR CHICKEN

11/2 Tbsp neutral oil (such as vegetable or canola)

2 cloves garlic, finely sliced

300g pork loin or chicken thighs, finely sliced

1 tsp Korean gochujang chilli paste

11/2 tsp caster sugar

1 tsp ground white pepper

6 shallots, white and green parts, finely sliced

1 Tbsp toasted sesame seeds

1 tsp sesame oil

STEP 1 Heat stock and water in a medium saucepan until simmering. Add soy, sesame, chilli flakes and paste, and miso, then stir to combine. Keep broth warm over low heat.

STEP 2 Cook ramen noodles according to packet instructions, omitting flavour sachets. Keep warm.

STEP 3 To make chilli pork or chicken, heat a wok or frying pan over high until very hot. Add oil and heat briefly, then add garlic and fry quickly, until fragrant. Add meat and stir-fry for about 90 seconds. Add chilli paste, sugar, pepper, shallots, sesame seeds and sesame oil and stir through.

STEP 4 Bring broth back to a simmer. Divide noodles between 2 warm, deep bowls, then pour over broth.

STEP 5 Top each bowl with egg, bean sprouts and pork or chicken. Garnish with kimchi, shallots and coriander or shiso leaves. Serve.