Lazy Ramen

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a frying pan over a medium-high heat and cook the mince until browned, breaking it up as it cooks.

Step 2

Add the oyster sauce, soy sauce, dark soy sauce and sweet chilli sauce. Stir well and cook for another 2–3 minutes, until the mince is dark, sticky and glossy. Set aside.

Step 3

Heat the oil in a saucepan over a medium heat.

Step 4

Add the garlic and ginger and cook for around 1 minute.

Step 5

Stir in the curry paste, peanut butter, miso paste and soy sauce. Cook briefly while stirring so everything combines.

Step 6

Pour in the chicken stock and soy milk. Stir well and bring to the boil.

Step 7

Carefully add the whole uncracked eggs, sliced mushrooms and ramen noodles to the broth. Cook for around 6½–7 minutes, or until the noodles are tender and the eggs are cooked to your liking.

Step 8

Add the bok choy for the final 30 seconds.

Step 9

Remove the eggs and place them into a bowl of iced or very cold water. Peel and halve them.

Step 10

Divide the noodles, vegetables and broth between bowls. Spoon the sticky mince over the top, then add the egg and any toppings you fancy.