John Whaite's Japanese noodle bowl

John Whaite whips up a quick and easy dish using weekend leftovers! Better still, it costs less than £5 to make!

Serves 4Prep: 10 minutesCook: 35 minutes

Ingredients:

For the bowl: 400g cooked pork or chicken, shredded2 tsp light soy sauce1 tsp cider vinegar2 tsp runny honey100g baby spinach

For the stock: 1 litre good quality chicken stock4 garlic cloves, peeled and halved3 tbsp light soy sauce2 tbsp dark soy sauce2 tsp fish sauce1 tsp Chinese five spice30g fresh ginger, finely grated2 tsp runny honey2 tbsp brown misoLazy chilli from a jar (to taste)

For the noodles and egg: 400g ramen noodles4 large eggs

Method:

• Shred the cooked pork or chicken and add it to a bowl with the soy sauce, vinegar and honey. Leave to marinate until needed

• For the stock: Put the stock, garlic, light and dark soy sauce, fish sauce, Chinese five spice, ginger, honey, miso and chilli into a saucepan and bring to a boil. Reduce to a simmer and cook for 30 minutes.

• Bring another saucepan of water to the boil and cook the ramen noodles, then remove the noodles using kitchen tongs and divide between 4 bowls. Bring the water back to the boil and boil the eggs for 6 minutes. Remove the eggs from the water and put into a bowl of ice water to stop cooking.

• To serve, simply add a handful of spinach and pork or chicken to each bowl, pour over the stock, halve each egg and place on top. Serve.

Tip: This recipe is great for using leftover pork or chicken.