Ramen noodles with egg, broccoli and chilli oil

1. 1

   Bring a saucepan of water to a gentle boil over a medium heat, then carefully lower the egg into the water using a spoon. Cook for 6 minutes. Run the cooked egg under cold water and peel once cool enough to handle.

2. 2

   In the meantime, cook the noodles according to packet instructions. Place the broccoli florets in the water with the noodles for the last 3 minutes of cooking time - they should become tender but still have crunch. Remove the broccoli from the pan, place in a bowl and toss together with the soy sauce and honey. Add the flavouring to the ramen noodles and stir through.

3. 3

   To make the oil, combine the chilli powder, flakes and sesame seeds in a small heatproof bowl. Heat the oil in a small saucepan until very hot (but not smoking) before carefully pouring over the spices. Mix together to allow the spices to cook before adding the vinegar and stirring well.

4. 4

   Pour the noodles along with their stock into a large bowl (or drain if you want a less soupy consistency) before topping with the egg and broccoli. Sprinkle over the crispy onions and finish with a generous drizzle of the chilli oil.

1 serving ≈ 500 g

Nutrition values are estimates. - means data is unavailable.