Ingredients

• 1½ tsp dried chilli flakes
• 6 tbsp olive oil
• ½ tsp ground cinnamon
• 3 tbsp soy sauce
• 1 garlic clove, grated
• 1 tsp honey, agave syrup or caster sugar
• 6 free-range eggs
• 2 tbsp olive oil
• 300g/10½oz onion, diced
• 350g/12oz mushrooms, thinly sliced
• 5cm/2in piece fresh root ginger, peeled and grated
• 2 garlic cloves, grated
• 2 tsp freshly ground black pepper
• 2 vegetable stock cubes
• 400g/14oz ramen, wholewheat or any type of dried noodles
• 300g/10½oz carrots, peeled and finely diced
• 300g/10½oz frozen peas, thawed

Instructions

1. To make the chilli oil, stir all of the ingredients together in a small bowl and set aside.

2. To make the ramen, boil the eggs in a small saucepan of simmering water for 7–8 minutes. Remove and plunge into a bowl of cold water for a few minutes before peeling, halving and setting the eggs aside.

3. Heat the oil in a large saucepan and fry the onion and mushrooms for 6–7 minutes. Add the ginger, garlic, pepper and soy sauce and stir for 30 seconds. Crumble in the stock cubes, pour in 1.5 litres/2¾ pints water and bring to a simmer for 5 minutes.

4. Prepare the noodles according to the packet instructions (if using rice noodles that take 8 minutes to cook, add them to the saucepan now).

5. Add the carrots, peas and cooked noodles to the pan. Simmer for another 3 minutes until the vegetables have slightly softened. Serve the ramen in six deep bowls, topped with 2 egg halves and drizzled with the chilli oil.