Recipe: spicy Korean ramen with chicken

Like Dan Toombs, we love ramen. Dan, better known as The Curry Guy, makes this spicy ramen with chicken when he wants plenty of flavor without having to cook. Ramen is of course originally Japanese, but Koreans have given many ramen dishes their own twist. You can use instant noodles for this recipe, but you can also use really good-quality ramen noodles (tip: use the chewy noodles from Sun Noodle).

• Boil the eggs for 6 to 8 minutes, until they are cooked to your liking. After 6 minutes, the yolk will be soft, and after 8 minutes, hard, but this depends on the size of the egg. Place the boiled eggs in ice-cold water so they do not continue cooking. Peel the eggs and cut them in half lengthwise. They will warm up again in the broth later.
• Whisk all the marinade ingredients together in a mixing bowl and stir in the chicken. Leave to marinate while you fry the onion, or covered in the refrigerator for up to 4 hours if that suits you better. Heat the sesame oil in a large pan over medium heat. Add the onion and chestnut mushrooms and fry for 5 minutes; if using enoki mushrooms, add them just before serving, as they cook very quickly. Add the marinated chicken along with all the marinade and fry, stirring regularly, for about 3 minutes, until the chicken is 80 percent cooked.

• Pour in the broth and slowly bring to a boil over medium-high heat. Meanwhile, soak the noodles as indicated on the package. Do not do this for too long, or they will become soggy and fall apart. They should be slightly al dente, as they will continue cooking in the hot broth. If necessary, season the broth further with salt.
• Divide the noodles among four large bowls. Add some chicken and broth to each bowl, along with two egg halves if desired. Garnish with the spring onion and, if desired, chili peppers, cilantro and extra vegetables such as red bell pepper.