Quick Egg Ramen

Prep the stock & egg

• Bring a kettle to a boil and while this is happening crumble the ½ vegetable stock cube into a measuring jug.
• Once the water is boiled, very carefully measure out 400ml water into the heat-proof measuring jug. Stir carefully with a spoon then leave the stock cube to dissolve until you are ready to use it.
• Half fill the saucepan with hot water from the kettle and bring it back to the boil on a high heat, using a tablespoon, carefully lower the egg into the water and set a timer for 8 minutes.
• While the egg is cooking, remove the skin from the ginger then add this to the measuring jug of stock so the flavour can infuse.
• Pick the coriander leaves off the stalks.
• When your egg timer goes off, carefully remove the egg from the water using a tablespoon and place in a bowl to cool.

Prep the vegetables

• Cut the stalk off the piece of red pepper and any white membrane and tap out any remaining seeds then cut the pepper into thin strips.
• Cut each green bean into four pieces.

Assemble & serve

• Use a tablespoon to crack the shell on the top and the bottom of the egg then carefully peel off the shell and cut the egg in half lengthways.
• Carefully pour the stock into a saucepan without the ginger. Add the noodles, red pepper, and green beans and bring everything to a boil, cook for 4 mins then stir in the soy sauce.
• Take the pan off the heat then use tongs to carefully lift out the noodles into two bowls.
• Carefully pour over the remaining soup and vegetables and top each bowl with half an egg (cut side up) and some coriander leaves.
• Eat and enjoy.