Miso Chicken Ramen

Bring a pot of salted water to the boil. Once boiling, add the eggs and cook for 2 min. After 2 min, add the noodles and cook for 4 min further or until tender. Once tender, drain the noodles and eggs and run both under cold water.

Meanwhile, coat the chicken breast in curry powder and season with salt. Heat a drizzle of oil in a pan over a medium-high heat. Once hot, fry the chicken for 5-7 min on either side until golden and cooked through (see pro tip).

Meanwhile, peel and finely grate the ginger (tip: use a spoon to peel the ginger). Peel and crush the garlic. Slice the snow peas in half. Slice the lime into wedges. Trim and finely slice the spring onions.

Once ready, transfer the chicken to a plate and return the pan to a medium heat with a splash of water. Using a spatula, loosen any sticky bits from the bottom of the pan. Add more oil and the crushed garlic, grated ginger and onion powder and fry for 1 min. Add the measured water, miso paste, soy sauce, sambal oelek (spicy!) and sugar. Whisk until combined. 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.

Once ready, add the sliced snow peas and bean sprouts to the pan and cook for 1 min further. Squeeze the juice of half of the limes into the broth. Divide the noodles among bowls. Ladle the broth into the bowls and top with the sliced chicken breast and egg halves. Garnish with the sliced spring onion, sesame seeds and the remaining lime wedges. Drizzle with the sesame oil.