Serves 4

Ingredients

1 tbsp rapeseed oil
200g canned pork and ham (I use Spam), sliced into thin planks
800ml milk
1.2 litres water
4 x 70g pack instant noodles, seasoning sachets reserved
2 heads pak choi, sliced lengthways into quarters
4 eggs (optional)
Handful of spring onions, thinly sliced
1 fresh lime cut into wedges to serve
Pepper to taste

Method

4 min prep + 6 min cook

Set a non-stick frying pan over a medium heat and add the oil. Add the meat to the pan and fry for three minutes on each side, until golden and crispy.

Meanwhile, set a deep pan over a medium heat, add the milk and water and bring up to a low simmer. Add the noodles, ensuring they are all submerged. Add the pak choi and cover with a lid, simmering for the cooking time given on your noodle packet.

If using eggs, set a pan of water over a medium heat and bring to a boil. Gently lower the eggs into the water, cook for six minutes, then transfer to a bowl of cold water to stop them from cooking any further.

When the noodles and pak choi are ready, add any seasoning sachets to the pan and stir to combine.

Remove the shell from the eggs and slice each in half. Serve each portion of ramen in a deep bowl, ladling in some of the broth, a serving of noodles and pak choi, a couple of slices of pork and half a jammy egg. Sprinkle over some crunchy spring onion to garnish. Add a lime wedge and a generous grind of pepper before digging in.

Beat The Budget: These 3 under 15-minute recipes are perfect for weeknight meals