Eight-minute ramen with miso, soft boiled egg and peanut chilli sauce

1. For the chilli sauce, use a sieve to get rid of excess seeds if there are chillies with seeds inside. Blitz the chillies, bay leaf, cardamom pods and peanuts in a food processor and transfer to a bowl. Add the remaining ingredients (except the oil).

2. Heat the oil to 150 degrees (or until the oil starts to slightly blister), and then pour it over the chilli mix and allow it to sit. When it is cool, store it in airtight jars for up to three months.

3. Bring a pot of water to a rolling boil and add the eggs and cook for six minutes. Remove after six minutes and place into cold water to stop them continuing to cook.

4. While the eggs cook, add a tablespoon of chilli oil to a pan and add the onion, garlic and miso paste. Cook for three minutes and then add the pak choi and then the beef stock. Add in the noodles and cook until soft. Transfer to a bowl. Peel the eggs, slice in half and garnish on top of the ramen with the chopped spring onions, paprika, salt and pepper.