First you need to stir-fry the ground meat. Heat your frying pan and add 1 tbsp of vegetable cooking oil and add the minced ginger and garlic.
Add the ground pork meat and fry it until it turns brown. Then remove it from the pan and set aside.
In a separate bowl, combine the spicy bean paste, rayu chilli oil, soy sauce, sesame oil, rice vinegar, and minced garlic. Set this mixture aside.
In a pot, bring the chicken stock and almond milk to a low simmer and mix well so the soy milk combines with the stock to create a soup broth.
If you want to add baby bok choy, blanche it for about a minute or two. At this time you can also soft boil the ramen egg.
Prepare the ramen noodles according to package instructions or boil fresh ramen noodles for a few minutes. You have to cook the noodles in boiling water.
Add the spicy bean paste mixture to the bottom of the serving bowl, pour the chicken stock mixture on top and combine well. Then, add the ramen noodles to the broth.
Place the fried ground pork on top of the noodles.
Add the bok choy and egg on top and sprinkle with green onion, bean sprouts, and crushed peanuts.
Now your ramen noodle soup is ready to serve!