When travelling in a van you want to be out seeing what the big wide world has to offer not cooking in the van for hours at a time. This recipe is fairly quick to make without compromising any of the delicious flavours associated with a good ramen dish.Try different toppings depending what you have in your van kitchen
Prepare the eggs first as these ideally need to marinate, otherwise just top with a regular soft boiled egg.
Bring a saucepan of water to the boil. Lower the eggs in and ensure the water is barely boiling. Cook for 7 minutes, remove and place under cold running water.
Mix the other ingredients for the eggs in a bowl. Peel the eggs, place them in this marinade and put them to one side.
For the soup
Add the onion to a pan and saute til soft.
Add the garlic and ginger and cook for 30 seconds
Add the chicken stock, water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring to a simmer.
When simmering add the chicken thighs and cook for 20 minutes or chicken is cooked through.
Remove the chicken and shred. Add back to the pan along with the bok choy and cook for a further 3-5 minutes.
For the noodles
Cook the noodles for 3 minutes in boiling water. Remove and rinse with cold water, leave to one side. (If the noodles are sticky, add a little oil to them)
When ready to serve place half the noodles in a bowl, pour half the soup on the top. Add an egg sliced in half and add the spring onions and sesame seeds.