Kimchi noodles

Cook the edamame beans according to pack instructions. Bring a large saucepan of water to the boil, add the eggs and simmer for 61⁄2 minutes, then drain and put in a bowl of ice-cold water. Meanwhile, bring another pan of water to the boil, add the noodles and simmer for 5 minutes. Once cooked, rinse under cold water to cool completely, drain well, then toss with a dash of oil to stop them from sticking and set aside.

Rinse out the pan; return to a medium-high heat with 1⁄2 tbsp oil. Add the kimchi and fry for 2 minutes, then add the ramen broth and shiitake mushrooms. Bring to the boil, then simmer briskly for 4 minutes, adding the cooked edamame at the end. Meanwhile, peel and halve the eggs.

Divide the noodles between 2 large bowls and pour over the piping hot broth. Top with the halved eggs, salad onions and seaweed. Serve immediately.