Ingredients

Method

Start by preparing all the vegetables. Slice the mushrooms, Finely slice the jalapeno peppers, slice the green onions and keep the darker green slices for the garnish, Slice the snow peas in half on the diagonal and halve the boiled eggs.

In a large pot heat the Avocado oil and sauté the mushrooms until golden. Remove from the pan with a slotted spoon into a bowl and put to one side.

Add the sesame oil to the pan and add the white parts of the spring onions and the jalapenos, sauté for 3-4 minutes then add the garlic and sauté for a further 30 seconds. Add the broth, sriracha and and soy sauce and bring to the boil. Cover reduce the heat to a simmer.

In a separate saucepan add boiling water and cook the ramen noodles as per the packet instructions and when cooked drain them and add to the broth. Add the cooked mushrooms to the broth but reserve some to garnish the top.

Remove the pan from the heat. Taste for seasoning and if you feel you need more seasoning add some more soy sauce or sriracha for more heat.

Ladle the ramen and noodles into serving bowls and then garnish the top with the snow peas, chopped coriander the sliced mushrooms, hard boiled egg halves and spoon some chilli oil on top of the egg and sprinkle with green onion tops and serve.