First of all, if you are using meat of any form, you may want to consider tenderising it first. You do this by sprinkling 1 tablespoon of cornflour all over the meat and sprinkle about 2 tbsp light soy sauce. With your hands mix it all in. Then set aside for 20 mins. After 20 min, fry off lightly until nicely browned on sides. Then set aside.

Now attend to the noodles. Cook according to the packaging. The best way for most noodles is to put them in a large pan. Then POUR IN boiling hot water from a kettle until they are covered. Leave them in there for around 5-10 mins (4 mins for vermicelli, 10 for ramen/udon). Then drain using a colander and rinse under cold water - this is important to stop the noodles from continuing to cook and therefore 'sticking' to each other and creating a gooey mess. Once drained set aside.

Now the stir fry bit. Get a wok or pan. High heat. Add the chicken back in. Add 1L of boilied water. Then add the chicken stock and vegetable stock gels. Stir to dissolve.

Add the soy sauce, ginger, garlic, 5 spice and chilli flakes. Also add carrots and the lemon grass and bring to boil. Simmer for 5-10 mins. Keep carrots crunchy.

Turn off the heat. Now add red onions, spring onions, yellow pepper and mange tout (you want veg to be crunchy). Also add the coriander at this stage. Stir gently.

Squeeze in the lime juice. Taste and add upto 500ml extra water to dilute down if it is too strong for you.

Plate up the noodles (no need to warm - the ramen will warm them). Add the ramen soup to the noodle bowl.

Garnish with spring onion and half a soft boiled egg.