Chicken tantanmen ramen

Place a frying pan over a medium heat and add the sesame oil. Add the chicken mince and use a spoon to gently break it up. Cook for 10-12 minutes, until cooked through with no pink meat and juices that run clear. Stir in the garlic, 1 tbsp miso and 1 tbsp tamari. Sizzle until the garlic is aromatic, then take off the heat.

While the chicken cooks, put the stock, soya drink, the remaining 1 tbsp miso and 1 tbsp tamari into a saucepan and gently bring to the boil to make a broth. In a small bowl, mix together the chilli and garlic sauce, the remaining 1 tbsp tamari and 2 tbsp water to make a dressing.

Bring a saucepan of water to the boil, add the whole heads of pak choi and cook for 4-5 minutes, until just tender. Lift out with a slotted spoon, drain, and put into serving bowls. Add the noodles to the pan and cook according to pack instructions. Drain and add to the bowls.

Add the chicken mince, ladle in the broth and drizzle the chilli garlic dressing over the chicken. Add a little mound of carrot, top with the salad onion greens and serve immediately.