Bring a medium saucepan filled with water to a rolling boil. Season with salt. Blanche the sugar snap peas for 2 mins, then scoop out using a slotted spoon and drain. Refresh under cold water, drain again and set aside.
Blanche the noodles in the same pot according to packet instructions. Drain and drizzle some oil and mix to stop them from sticking. Set aside.
Preheat a small frying pan on a medium heat. Add the sunflower oil and fry the halved mushrooms flipping often, until golden all over, for around 5 mins in total. Season to taste and set aside
Bring around 500ml water to a rolling boil in a medium saucepan. Add 4 tbsp Miso Tasty Ramen Paste and whisk to dissolve.
Plate the ramen into your chosen bowl. Top with the ramen broth, the sugar snaps and mushrooms, followed by your boiled egg.
Dress with fresh chillies, chilli oil, some spring onions and sesame seeds.

Miso Mushroom Ramen

Steak and Miso Mushroom Sauce