Step 1

Heat the oil and butter in a large saucepan, over a medium heat, until the butter melts.

Step 2

Add the garlic and ginger, and fry for 1 minute, stirring often to ensure the garlic doesn’t burn.

Step 3

Add the stock, light and dark soy sauce, sriracha, rice wine (or sherry), brown sugar, and white pepper.

Step 4

Stir together, then add in the cooked shredded chicken breast.

Step 5

Turn up the heat to high, and bring to the boil, then simmer for 3 minutes to heat through the cooked chicken breast.

Step 6

Add the instant noodles, bring back to the boil then simmer for 3 minutes, stirring a couple of times to separate the noodles.

Step 7

Use a set of tongs to divide the noodles between four bowls.

Step 8

Ladle over the sauce and add the pieces of chicken.

Step 9

Top each bowl with springs onions, 2 pieces of egg and strips of carrot.

Step 10

Sprinkle on the sesame seeds and drizzle on a little chilli oil or chilli paste before serving.