Five Spice Chicken Ramen

Bring a saucepan of water to the boil. Remove eggs from fridge. Using a slotted spoon carefully place eggs into water. Reduce heat to a gentle boil and cook for 6 minutes. Use a slotted spoon to transfer eggs to a bowl of iced water. Let stand for 2 minutes. Peel, then cut in half.

Meanwhile cook noodles in boiling water following packet directions. Drain well. Drizzle over 1 teaspoon sesame oil, toss to coat. Set aside and cover to keep warm.

Heat a wok over high heat. Add 1 tablespoon sesame oil to wok, swirl to coat. Add chicken and Chinese five spice. Stir-fry for 5 minutes or until cooked through. Transfer to a bowl, cover to keep warm.

Add remaining sesame oil to wok. Stir fry garlic and ginger for 30 seconds. Add water and soy sauce, bring to the boil. Add in stock pots, stir until dissolved. Add vegetables, reduce heat and simmer for 2 minutes until tender.

Divide baby spinach, noodles, chicken among individual large bowls. Ladle over vegetables and broth. Top with egg halves, spring onion and sesame seeds.