preparation time: 10 minutes

Cooking time: 25 minutes

Serving size: Up to 2 pax

Product Recommendation: THERMOS 24cm Ultra Deep Non-Stick Frying Pan

Directions: 

1. Heat oil on medium-high heat in the THERMOS 24cm Ultra Deep Non-stick Frying Pan. Sauté minced chicken until nicely browned. Add doubanjiang for additional heat (optional).  
2. In the same pan, cook instant noodles according to package instructions.  
3. At the same time, add an egg to the boiling water in another pan. Time the egg to cook for 6 minutes.  
4. In a bowl, combine soy sauce, Chinese sesame paste (or tahini), and chili oil to create the sauce.  
5. When noodles and egg are done, add baby bok choy and blanch for 1 minute. Remove the egg from the pan and submerge it in an ice bath.  
6. Drain the pan, leaving the cooked noodles and vegetables within.  
7. To the pan, add equal parts soy milk and chicken stock, followed by the mixed sauce, stirring well to combine. Simmer for another 2 to 3 minutes.  
8. Transfer to a serving dish. Top with the minced chicken, soft-boiled egg, and finely chopped spring onions.