Cheats Aromatic Peking Duck Ramen

1. Make mushroom broth by adding diced onion, sliced garlic, dried mushrooms, thyme, tamari soy sauce, chicken bouillon and water to a pot. Bring to the boil and then reduce to a simmer for 15-20 minutes. Remove from heat and allow to infuse for ½ an hour, strain, gently reheat and keep warm
2. Add eggs to boiling water and cook for 6 and a half minutes, refresh in iced cold water. Leave to cool thoroughly, peel and set to one side
3. Bring a pot of water to the boil, add noodles and cook for 4 minutes, strain and coat with toasted sesame oil
4. Whilst noodles are cooking steam Pak Choi and wash beansprouts thoroughly
5. Build the dish by placing noodles in a bowl, top with a spoon of Aromatic Peking duck garnish with steamed Pak Choi, beansprouts, soft boiled egg, sliced radish and red chilli. Finish with warm mushroom broth

Top tip: For a richer flavour cook the noodles in the mushroom broth