Chicken Ramen

Bring a pot of salted water to the boil. Once boiling, add the eggs and cook for 3 min. After 3 min, add the noodles and snow peas and cook for 3 min further or until tender. Once tender, drain the noodles, snow peas and eggs and run under cold water. Remove the eggs and set aside so they don't stick to the noodles.

Meanwhile, slice each chicken breast in half as if you were cutting a burger bun, so you are left with two escalopes. Sprinkle the chicken with curry powder and salt. Heat a drizzle of oil in a large pan over a medium-high heat. Once hot, fry the chicken for 3-5 min on each side until golden and cooked through.

Meanwhile, peel and finely grate the ginger (tip: use a spoon to peel the ginger). Peel and mince the garlic. Halve the baby corn, lengthways.

Once cooked, transfer the chicken to a plate and return the pan to a medium heat. Using a spatula, loosen any sticky bits from the bottom of the pan. Add another drizzle of oil along with the garlic, ginger, baby corn and onion powder. Fry for 1 min. Add the measured water, chicken jus, soy sauce and sambal oelek (spicy!). Simmer for 4-5 min.

Meanwhile, finely slice the chicken breast. Add any meat juices from the plate to the broth. Peel the eggs and slice them in half. Slice the lime into wedges. Trim and finely slice the spring onions.

Once ready, add the miso paste to the broth and whisk. Add the noodles and snow peas and cook for 1 min further. Squeeze the juice of half of the limes into the broth. Ladle the broth into bowls and top with the sliced chicken and eggs. Garnish with the spring onion, sesame seeds and the remaining lime wedges. Drizzle with the sesame oil.