Teriyaki Beef Ramen

I'd never had ramen before in my life (apart from the kind that students live off) until I went to Tampopo with my mum last year (for people who don't know, Tampopo is very similar to Wagamama, but in my opinion much better). I wanted something easy to eat because I was suffering with my wisdom teeth so I picked Beef Ramen so I could slurp the soup and suffer through the beef steak, and I never looked back. 

A few days later at home, I did what I always do and got a real craving for beef ramen so I came up with this little recipe of my own. I top my ramen with sliced spring onion and red chilli and serve with a boiled egg, but you can use mushrooms, pak choi, peppers or really anything else you fancy. 

INGREDIENTS: (SERVES 2-4)
350g Beef (I use ready cut stir fry strips from tesco/asda because they save me cutting meat)
Noodles (you can use fresh noodles, but I usually use the dried kind)
1 Onion
4 Cloves Garlic
1 inch piece of Ginger
1 beef or chicken stock cube
1 litre of water
1 teaspoon chilli powder/cayenne pepper
1 teaspoon chinese five spice
2 tablespoons Soy Sauce (I prefer dark but you can use light)
2 tablespoons Teriyaki Sauce
2 Spring Onions
1 big red chilli 
4 hard boiled eggs

- Start off by boiling your water in a big pan. Peel one onion, 4 cloves of garlic and a 1 inch piece of garlic and place them whole in the boiling water with a stock cube to create a broth.
- Into the broth add 1 teaspoon of chilli powder (or more or less to taste), 1 teaspoon of chinese five spice and 2 tablespoons of soy sauce. Leave this to simmer for 20 minutes to half an hour. It will reduce ever so slightly but should remain watery.
- Place your beef, cut into thin strips if not already done so, into a frying pan with a little oil and 2 tablespoons of teriyaki sauce. Fry for around 8 minutes or until cooked. 
- After your broth has simmered for the allotted time, remove the onion, garlic and ginger with a slotted spoon. At this point, if you are using dried noodles, use this broth to cook your noodles in according as if it were water, to the instructions on the packet. If you are using fresh noodles, simmer them in the broth for a couple of minutes to warm them up.
- Whilst you are cooking your noodles, place 4 eggs into a pan of water and boil until hard in the middle. Peel and cut them in half.
- Thinly slice the white/pale green part of the spring onions and discard the dark green tops. Also thinly slice the red chilli and set both of these aside.
- Once your noodles have cooked, separate into bowls and top the bowls up with the broth.
- Arrange the beef, spring onions and eggs on top of the noodles and sprinkle the red chilli on top to garnish.