Cook the seasoned chicken
Heat a little neutral oil in a pan over medium heat.
Add the chicken mince, oyster sauce, fish sauce, black pepper and honey. Break up the mince and cook for around 4–5 minutes, or until cooked through and nicely seasoned.
Remove from the pan and set aside.
Fry the Panang curry paste
Heat around 1 tbsp neutral oil in a claypot or ttukbaegi (Korean earthenware pot) over medium-high heat.
Add the Panang curry paste and stir-fry for 2–3 minutes, until fragrant and the paste starts to darken slightly.
Add the garlic
Stir in the minced garlic and cook for another 30–60 seconds, until aromatic.
Build the curry broth
Pour in the coconut milk and chicken broth, stirring well to combine with the curry paste.
Bring to a gentle boil, then reduce to a simmer.
Season the broth
Add the brown sugar and fish sauce, along with a small pinch of salt.
Give everything a good stir, then taste and adjust to your liking. You want a lovely balance of savoury, sweet and slightly spicy.
Cook the noodles & tofu
Add the Shin Ramyun noodles and tofu puffs directly into the broth.
Cover and cook for around 3 minutes, or until the noodles are just cooked through.
Assemble & serve
Top with the seasoned chicken mince, soft-boiled egg, coriander, spring onion and crispy fried onions.
Finish with a few lime slices and a drizzle of chilli oil if you want some extra heat.
Serve immediately and enjoy!
