Crispy chilli egg instant noodle bowl

Step 1

To make the frankfurter octopuses, cut each frankfurter in half across the middle, then use a sharp knife to cut lengthways two-thirds of the way up each piece, leaving the remaining top third intact – this will be the octopus head. Rotate the piece of frankfurter by 90 degrees, cut each cut section again so each piece now has four legs, then cut each of these again to make eight legs. Be careful when cutting, because the frankfurters can break easily.

Step 2

Bring a pan of water to a boil and drop in the frankfurters – the legs will curl up within two minutes and the pieces will start to look a bit like octopuses. Lift out carefully with a slotted spoon and set aside.

Step 3

Cook the noodles in the same pan of boiling water for five minutes, or until al dente, then drain; if you are using vegetables as an accompaniment, lift out the noodles with a slotted spoon and blanch the vegetables in the same hot water.

Step 4

While the noodles are cooking, make the chilli egg. Put two tablespoons of chilli oil (without any sediment) in a wok or frying pan on a high heat and wait until it’s sizzling.

Step 5

Crack in the egg – the edges should bubble up and turn crisp almost immediately – then cook for two or three minutes, spooning the hot oil over the top until the white is set.

Step 6

To serve, pour 200ml boiling water into a large bowl, then stir in the sachet of soup powder that comes with the noodles. Add the noodles, then top with the frankfurter octopuses and vegetables, if using. Slide in the crisp egg and spoon over a little chilli oil sediment.

Step 7

Top with sesame seeds, spring onions and anything else that takes your fancy.