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Gently fry garlic, ginger and a sprinkle of chilli flakes in a little sesame oil - normal olive oil is also fine.
Meanwhile mix together 1-2 tbsp nut butter and 1 tbsp miso paste, loosen with a little hot water to make a smooth consistency.
Add paste to the pan and slowly mix with a little hot water until a loose consistency, then add coconut milk and some extra hot water, so you have enough ramen stock for your servings and to cook the noodles in. Be more generous with the liquid than not so you have a soupy ramen, and just make sure to keep testing and season to taste accordingly.
Pop in a veg stock cube. Then season to taste with an optional extra dash of sesame oil + soy sauce etc if needed.
Add noodles and pak choi to the liquid and cook for 3 to 5 ish minutes or until ready.
Serve in to bowls with a generous drizzle of chilli oil and optional garnishes!