Spicy Pork Meatball & Mushroom Ramen

Boil a kettle

Soak the rice noodles in cold water and set them aside to soften 

Peel and grate the brown onion[s]

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Add the pork mince, panko breadcrumbs, grated ginger, onion and a generous pinch of salt to a bowl 

Knead thoroughly with clean hands for 2-3 min, then shape into 10 [20] meatballs

Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of vegetable oil over a medium heat

Once hot, add the meatballs and cook 6-8 min, turning occasionally 

Meanwhile, tear the chestnut mushrooms into bite-sized pieces (this saves time and creates an interesting texture)

Trim, then slice the spring onion[s] finely

Slice the sugar snap peas in half lengthways

Add the drained noodles to a pot and cover with plenty of boiled water and cook over a high heat for 4-7 min or until tender

Re-boil a kettle

Meanwhile, once the meatballs have browned, push them to one side of the pan and add the torn mushrooms to the other side and cook for 3 min or until crisp 

Once the mushrooms are crisp and the meatballs are cooked through, add 2 [4] soy sauce sachets to the mushrooms and cook for 1 min further

Meanwhile, once the noodles are tender, add the sliced sugar snap peas to the pot and cook for 1 min further 

Drain the noodles and sugar snap peas and reserve the pot for the next step 

Return the pot (no need to rinse it!) to a high heat 

Add the chipotle paste, chicken stock cube[s], star anise, toasted sesame oil, remaining soy sauce, 1 tsp [2 tsp] sugar and 600ml [1.1l] boiled water to the pot, bring to the boil and cook for 1-2 min – this is your ramen broth