Toasted Chilli Tan Tan Ramen

Toast the chillies in a large saucepan over a medium heat for 2-3 minutes. Add both oils, the garlic, chilli flakes and tomato paste and fry gently for 5 minutes. Add the water, stock and mushrooms and bring to a simmer. Stir in the rice wine vinegar, tamari, fish sauce, mirin and the sugar. Cover and simmer for 10 minutes. Add the gai lan and cook for 2 minutes.

Add the eggs to a saucepan of boiling water and cook for 6 minutes, then remove and place in a bowl of cold water before peeling and slicing in half.

Add the egg noodles to a large saucepan of boiling water and cook for 3-4 minutes. Drain and divide among four deep bowls.

To serve: Reheat the broth then ladle over the noodles. Top with gai lan, eggs, sesame seeds, togarashi and shallots.

Egg Noodles: Place the flour and salt in a large bowl and whisk to combine. In a small bowl, dissolve the baking soda in the water. Crack in eggs and whisk for 30 seconds. Make a well in the centre of the flour and pour in the egg mixture. Use your hands to bring everything together to form a dough; it’s meant to be quite dry, but should hold together with no crumbs still in the bowl. If needed, add a teaspoon of water to help it bind. Keep kneading for 3-4 minutes then cover with a damp tea towel. Set aside for 45 minutes.

Knead the dough again for 5 minutes until smooth. Return the tea towel and rest for 30 minutes. Place the dough on a well-floured bench and divide into two; place one piece back under tea towel until ready to use. Use a rolling pin to flatten the dough to approx 1cm thick. Sprinkle with flour then feed through a pasta roller to 2mm thick. Repeat with the second piece. Sprinkle sheets of dough with flour then slice thinly with a sharp knife. Gently shake noodles to separate then spread out on baking paper and sprinkle with extra flour until ready to use. Serves 4