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Serves: 4
Cook time: 30 minutes
Equipment: large saucepan

What you’ll need

For the ramen

• 3 chicken fillets
• 1 tbsp sunflower oil
• 250g oaklands irish chestnut mushrooms
• 250g pack Vitasia medium egg noodles
• 2 garlic cloves, sliced
• Thumb sized piece ginger, finely grated
• 2 red chillies, thinly sliced
• 6 tbsp red curry paste
• 1 tbsp light brown sugar
• 2 tbsp soy sauce
• 100g crunchy peanut butter

To serve

• 4 eggs
• Small handful coriander leaves
• 25g roasted salted peanuts
• 1 tbsp sesame seeds, toasted
• 2 spring onions, thinly sliced
• 1 lime, cut into wedges

1. Fill a medium sized saucepan with 1.25 litres water and bring to the boil.
2. Add the chicken fillets and once at a steady simmer gently poach for 14-16 minutes. Reduce the heat once it comes back to temperature after adding the chicken.
3. For the last 6 minutes, add the eggs. Remove the chicken and eggs from the pan, shred the chicken and plunge the eggs into cold water, but hold onto the liquid.
4. Bring the liquid back to the boil if it has reduced in temperature. Add the noodles and cook for 4 minutes.
5. In a large casserole pot, heat the oil over a medium heat and add the mushrooms garlic and ginger. Sauté for 4-5 minutes until softened. Add the curry paste, 1 chilli and sugar, fry for another minute. Add the soy sauce and peanut butter. Strain the cooking liquid from the noodles into the sauce.
6. Stir to combine and simmer for 2-3 minutes. Add the shredded chicken to this.

Taste and adjust to your liking. Add a little more soy for saltiness or sugar for sweetness.

Divide the noodles between the bowls, top with the eggs, coriander, peanuts and spring onions along with the remaining chillies and limes.