1. Heat half the sunflower oil in a large saucepan over a medium-low heat. Add the ginger, garlic and the white parts of the spring onions and cook for 2 mins, until softened. Stir in 3 tbsp miso paste and pour over 2ltr water. Bring up to the boil and simmer for 5 mins.
2. In a separate pan, boil the eggs for 7 mins, then plunge into cold water to stop them from cooking further. Peel and set aside.
3. Heat the remaining sunflower oil in a medium, nonstick frying pan. Add the lamb, remaining miso, 1 tbsp water and chilli flakes and stir-fry for 3-4 mins, until heated through and crisp at the edges. Finish with the sesame oil and set aside.
4. Add the noodles and seasoning to the miso stock, along with the pak choi. Simmer for 4 mins. Divide the ramen between bowls. Top with the lamb, carrot ribbons, sweetcorn and halved eggs. Sprinkle over the spring onion greens and serve with sesame seeds, fresh chilli and sriracha, if liked.
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