Spicy seasoned chicken and vegetable ramen from Ramen by Heather Whinney

Ingredients

• salt and ground white pepper, to taste
• drizzle of light soy sauce
• 2 spring onions/scallions, finely chopped
• 10 ml/2 tsp dark soy sauce
• 30 ml/2 tbsp sesame seeds
• 30 ml/2 tbsp sesame oil
• 400 g/14 oz fresh ramen noodles
• approx 1.75 litres/3 pints/7½ cups water
• 10 ml/2 tsp Korean chilli powder
• 10 ml/2 tsp sesame oil
• 2 garlic cloves, peeled and crushed
• 4 garlic cloves, peeled
• a pinch of salt and ground white pepper
• 30 ml/2 tbsp light soy sauce
• 10 ml/2 tsp sesame seeds
• ½ dried chilli, finely chopped
• 2 leeks
• 1 onion, finely chopped
• 1 courgette/zucchini, cut into strips
• 30 ml/2 tbsp vegetable oil
• 8 dried shiitake mushrooms
• 115 g/4 oz carrot, peeled and cut into strips
• ½ chicken, about 500 g/1 lb
• 40 g/1½ oz fresh root ginger, peeled
• 15 ml/1 tbsp sesame oil