Express Chicken Ramen

Using a slotted spoon carefully place eggs into a saucepan of boiling water. Boil for 6 minutes, for soft boiled. Transfer eggs to a bowl of iced water, set aside for 15 minutes. Drain saucepan.

Meanwhile heat a frying pan over medium-high heat. Add oil, swirl to coat. Season chicken with salt and pepper. Cook chicken for 4 minutes each side or until golden brown and cooked through.

Meanwhile pour boiling water into the large saucepan. Add stockpot, ginger and garlic, stir until stockpot dissolves. Bring to a boil. Cover, reduce heat to medium-low and simmer for 5 minutes. Add noodles and cook for 2 minutes, separating noodles with a fork as required. Add pak choy. Cook for 1 minute until tender. Remove from heat. Stir in soy sauce and sesame oil.

Peel soft boiled eggs, cut in half. Slice chicken. Divide noodles, pak choy and nori amongst serving bowls. Ladle hot broth over noodles. Top with egg and chicken. Garnish with spring onions and chilli, if desired. Serve.