Spicy Beetroot and Pak Choi Ramen

Bring a large pan of water to the boil and cook the eggs for 6 minutes, then plunge into iced water to stop them cooking further. Once cool enough roll the eggs to crack the entire shell surface, then peel it off.minutes, then plunge into iced water to stop them cooking further. Once cool enough roll the eggs to crack the entire shell surface, then peel it off.

Marinade the eggs in the sake, soy and mirin and cover to marinade for at least 3 hours but preferably overnight.

Chop the beetroots into bite size pieces and mix in a bowl with a little sriracha, soy sauce and oil.

When ready to serve heat the noodles and make the instant ramen as per the instructions.  Gently steam the pak choi.

Split the noodles, ramen liquid and pak choi between two bowls.Place the eggs and spicy beetroot on top.