Finely chop your garlic and ginger. Slice your spring onions and red chilli. Slice your chicken breasts in half width ways, then slice into thin strips.

Heat a wok over a medium-high heat with a glug of vegetable oil. Tip your chicken into the pan, then add your garlic and ginger. Stir fry for a couple of minutes until your chicken is tender, then add your worcestershire sauce and soy sauce and keep stirring for a couple more minutes until starting to char. Add your spring onions, saving a handful for later, then set aside and keep warm.

Add your miso paste and softened butter to a bowl and give it a good mix until you have a smooth paste. Add your cornflour and stir again.

Bring a large pan of water to the boil. Cook 4 eggs for 6 minutes until soft boiled. Plunge into ice cold water to prevent them cooking any more, then, once cooled, peel and cut in half vertically.

Pour your water into your wok and bring to a boil. Turn down to a simmer, add your chicken stock cube and your noodles. Cook for a couple of minutes until your noodles are tender, then add your miso paste mixture and simmer for a minute until your mixture has thickened slightly.

Time to serve up. Add your noodles to your bowls and top with your spinach and chicken. Cut your soft boiled eggs in half and sprinkle with sliced red chilli and your remaining spring onions.