Just thinking about a steaming bowl of ramen noodles makes you feel warm and cosy.
Think putting on your favourite pair of PJ pants and fluffy socks, snuggling up on the couch, and settling in to binge-watching your favorite TV show.
Then add in eggs, curry spices,and sweet notes of coconut milk, and you're up for a good night in, less the Uber Eats.
Bring a medium pot of salted water to a boil.
Transfer 2 eggs to the pot and cook for 6 minutes.
Remove eggs and place in a bowl of cold water.
Bring water back to a boil, then add noodles and cook, stirring occasionally, until al dente for about 3 minutes.
Drain and rinse noodles with warm water. Set pot aside.
Heat 2 tbsp olive oil on high heat in a pan.
Add 300g diced chicken fillet, cooking for 2 minutes until sealed.
Add 2 tbsp of red curry paste, cook for 30 seconds.
Add 270ml lite coconut milk, 2 cups of water and 2 cups of chicken stock.
Bring to a simmer, then add 2-3 cups of vegetables of choice and cook for 2 minutes.
Add 250g ramen (or any thin noodles). Cook 2 minutes.
Top with googy eggs, bean sprouts, lime wedges, chilli, spring onion and sesame seeds.