Korean Inspired Chicken Breast Ramyeon

Peel and grate the garlic (or use a garlic press). Halve the lime.

Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Heat a drizzle of oil in a large saucepan on high heat. When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins. 

Once the mushrooms are browned, add the garlic, ginger puree and gochujang paste to the pan. Stir-fry for 1 min. 

Stir in the sugar and water for the broth (see pantry for both amounts), ketjap manis and soy sauce. Stir well to combine. 

Bring to the boil, then simmer for 8-10 mins.

Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil. Add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

If you'd like to add a soft boiled egg to this recipe, refill and boil your kettle. Pour the boiled water into the (now empty) noodle saucepan and bring to the boil. Boil the eggs (see pantry for amount) for 7-8 mins. Drain and allow to cool. IMPORTANT: Ensure egg whites are fully cooked.

Once the egg has cooled slightly, peel away the shell. Slice the egg in half lengthways. 

Once the chicken is cooked, thinly slice widthways.

Add the pak choi to the soup and simmer until tender, 1-2 mins more. Taste the soup and season with salt and pepper if needed. Add an extra pinch of sugar or squeeze of lime juice if needed.