This is a super easy yet flavourful way to pimp up your boring ramyun! The combination of peanut butter and gochujang with the creamy coconut milk is delicious and so comforting,

ingredients

• 1 tbsp oil
• 1 shallot, minced
• 1 spring onion, minced (greens + whites separated)
• 2 garlic cloves, minced
• 1 tbsp gochujang
• ½ tbsp peanut butter
• 1 tsp hoisin sauce
• 1 tsp curry powder
• 1 cup chicken broth
• 1 cup coconut milk
• 1 tsp light soy sauce
• 1 tsp lime juice
• 1 tsp sugar

noods & toppings:

• 1 packet instant noodles (used Shin Ramyun — add some seasoning packet if you want extra kick)
• 70g pork mince (marinated in light soy, Shaoxing wine, oyster sauce, dark soy then pan fried until cooked)
• 1 tbsp coriander, chopped
• 3 lobster balls
• 1 soft-boiled egg
• chilli oil
• crispy onions

method

1. Cook the mince - heat a ddukbaegi or small saucepan with a splash of oil. pan-fry the marinated pork mince until fully cooked, then remove and set aside.
2. Sauté aromatics - add a bit more oil if needed, then throw in the minced shallot and the white parts of the spring onion. Stir-fry for around 10 seconds before adding the garlic and frying for another 30 seconds.
3. Cook the paste - add the gochujang, peanut butter, hoisin then mix everything together and fry for 1–2 minutes until it becomes a thick, glossy paste before adding in the curry powder.
4. Bring broth to a boil - pour in the chicken broth, coconut milk and season with light soy sauce, lime juice and sugar. taste and adjust to liking.
5. Cook lobster balls - reduce broth to a simmer before adding in the lobster balls. cover and cook for 4 minutes.
6. Cook noodles - uncover, add in the noodles then cover again, and cook for about 3 minutes (slightly less than packet instructions if using a ddukbaegi - it keeps cooking off-heat, cook for longer is using a different)
7. Add toppings and enjoy - uncover and top with the cooked pork mince, coriander, green parts of the spring onion, soft-boiled egg, crispy onions and a drizzle of chilli oil