Red Curry Chilli Oil Abura Soba

Heat sesame oil in a large frying pan over medium‑high heat. Add the shallot and garlic and sauté until fragrant.

Add the minced pork and cook, breaking it up with a spatula, until browned.

Stir in the diced shiitake mushrooms and roughly chopped bamboo shoots, then add soy sauce, oyster sauce, and sweet soy sauce. Season with salt and white pepper and continue cooking for 2–3 minutes.

To make the curry sauce, heat the Thai red curry paste in a saucepan for about 1 minute, then pour in the coconut milk and add the dried Thai herbs and chilli. Simmer the sauce for 3–5 minutes.

Cook the dried spaghetti according to the package directions until al dente, then drain and set aside.

In a large bowl, combine the Garlic Chilli Crisp with 4–5 tbsp of the prepared red curry sauce. Add the cooked spaghetti and toss until evenly coated, adding a splash of pasta water if the mixture seems dry.

Divide the coated spaghetti between serving bowls, top each with the pork‑mushroom mixture, a soft‑boiled egg, and thinly sliced spring onion.

Finish each bowl with an extra drizzle of Garlic Chilli Crisp and serve immediately.