Toasted Chilli Tan Tan Ramen

If you’re time-poor, store-bought dried egg noodles work well too.

RAMEN

2 whole dried chillies

2 tablespoons neutral oil

1½ tablespoons sesame oil

2 cloves garlic, crushed

½ teaspoon dried chilli flakes

2 tablespoons tomato paste

4 cups water

2 cups vegetable stock

16 brown mushrooms

2 tablespoons rice wine vinegar

3 tablespoons tamari soy sauce

2 tablespoons fish sauce

1 tablespoon mirin

1 teaspoon raw sugar

1 small bunch gai lan, stems halved lengthways

4 eggs

Egg Noodles (see recipe below) or 280-gram packet purchased dried noodles

TO SERVE

2 tablespoons sesame seeds, toasted

togarashi for sprinkling

⅓ cup crispy fried shallots

Toast the chillies in a large saucepan over a medium heat for 2-3 minutes. Add both oils, the garlic, chilli flakes and tomato paste and fry gently for 5 minutes. Add the water, stock and mushrooms and bring to a simmer. Stir in the rice wine vinegar, tamari, fish sauce, mirin and the sugar. Cover and simmer for 10 minutes. Add the gai lan and cook for 2 minutes.

Add the eggs to a saucepan of boiling water and cook for 6 minutes, then remove and place in a bowl of cold water before peeling and slicing in half.

Add the egg noodles to a large saucepan of boiling water and cook for 3-4 minutes. Drain and divide among four deep bowls.

TO SERVE: Reheat the broth then ladle over the noodles. Top with gai lan, eggs, sesame seeds, togarashi and shallots. SERVES 4