Step 1

Combine the sesame oil, 2 tablespoons of the soy sauce and half the garlic in a ceramic dish. Add the pork and toss to coat. Set aside for 5 mins to marinate.

Step 2

Heat the peanut oil in a large heavy-based pan over medium-low heat. Add the ginger, chilli, Chinese five spice and remaining garlic. Cook for 1-2 mins or until fragrant. Add the stock, 2 cups (500ml) water, mirin and remaining soy sauce. Bring to the boil. Reduce heat to low and simmer for 5 mins. Add the mushroom and snow peas. Cook for 5 mins or until tender.

Step 3

Meanwhile, heat a barbecue plate or chargrill on medium. Cook the pork for 2-3 mins each side for medium or until cooked to your liking. Set aside for 5 mins to rest. Slice.

Step 4

While the pork is resting, cook the ramen noodles in a saucepan of boiling water for 5 mins. Drain.

Step 5

Divide the noodles among serving bowls. Top with the broth mixture, egg and pork.