Heat sesame oil in a wok. Add in ginger, garlic and sauté for a minute. Add in chicken mince and crumble them with a spatula and toss well. Once the chicken gets cooked, add in the chilli bean paste and toss well. Add in vinegar and sugar and toss well. Cook on high heat for a minute and turn off heat. Seasoned chicken is ready.

Now let’s make soft boiled eggs. Bring water to a full boil. Once it boils, slowly lower in eggs one by one. Set timer for 6 minutes and let it boil. Meanwhile take cold water in a bowl, add in ice cubes into the water. Once the timer sets off, remove the eggs carefully from hot water and immerse in the cold water. Let it sit in the water for 2 minutes. Now gently peel off the skin and set aside.

Now mix the flavour base ingredients in a bowl. Taste and adjust seasoning. Set this aside.

Boil noodles in boiling water as per package directions. Strain and rinse with water to stop the cooking process. Set aside.

Take chicken stock in a sauce pan and bring it to a full boil. Add in soy milk or almond milk and bring it to a boil again. It should be hot.

Now let’s assemble. This recipe will make 4 portions. Take 4 ramen serving bowl. Add ¼ of the flavour base in each bowl. Add in 250 ml of hot the broth little by little over the flavour base while mixing well. Now top with ¼ of boiled noodles. Now add seasoned chicken over top of the ramen. Top with boiled egg, coriander leaves and chilli oil. Serve hot.