Cool and peel the eggs.

Trim, deseed and coarsely chop the chillies.

Destem the coriander, coarsely chop the stems and leave keeping them separate.

Peel and coarsely chop the ginger.

Peel and coarsely chop the garlic.

Peel and trim the carrots.

Trim and core the cabbage.

Quarter the nori.

Pre heat the oven to 100ºC.

Line a baking tray with parchment paper.

Fit the Spiral dough tool to the machine.

Fit the food processor attachment to the machine.

Add Ingredients 1 (bicarbonate of soda) on to the baking tray.

Bake for 1 hour and continue.

Leave to cool.

Add the first 3 of Ingredients 2 (soy sauce, sugar, water) into a medium bowl.

Mix until combined.

Add the last of Ingredients 2 (eggs) into a medium bowl.

Marinade for 1 hour and continue.

Add Ingredients 3 (chillies, coriander stalks, ginger, garlic) into the food processor attachment.

Pulse until everything is chopped together.

Add Ingredients 4 (broth, paste, water) into a large saucepan.

Add 2/3 of the contents of the food processor into the saucepan.

Heat over a medium heat.

Bring to the boil then simmer for 5 minutes.

Remove from the heat and cover.

Leave to infuse for 1 hour.

Add Ingredients 5 (oil) into the food processor.

Blend on a high speed until a paste is formed.

Transfer the paste to a medium bowl.

Add Ingredients 6 (prawns) to the paste.

Mix until coated.

Cover and chill in the fridge.

Add Ingredients 7 (water) to a jug.

Add the bicarbonate of soda.

Stir to combine.

Add Ingredients 8 (flour, salt) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed Min for about 30 seconds.

Increase the speed to 1.

Carefully pour in the contents of the jug to the Mixer bowl.

Once all the water has been added increase the speed to 2.

Mix for 5 minutes.

Remove the dough and place on a worksurface.

Bring the dough together and pat to a rectangle.

Fit the lasagne roller to the machine.

Start on setting 0 and speed 1 and feed the dough through the roller.

Repeat once more.

Fold the dough in half and roll through twice more.

Repeat the rolling and folding 6 more times.

Split the dough into 4.

Cover with a damp cloth while not using.

Roll one piece of dough through the rollers.

Change to setting 1.

Roll the dough through.

Repeat the rolling changing the setting gradually up to 6 each time.

Place under a damp cloth.

Repeat with the rest of the dough.

Fit the Spaghetti cutter attachment.

Dust the dough sheets with rice flour to stop sticking.

Start the machine on speed 1.

Feed the dough through the cutter.

Add Ingredients 9 (water, salted) into a clean large saucepan.

Add the noodles and boil.

Drain and reserve until required.

Fit the Julienne disc to the food processor attachment.

Shred the first of Ingredients 10 (carrot) into the food processor.

Transfer to a bowl.

Fit the thin slicing disc to the food processor attachment.

Slice the rest of Ingredients 10 (radish, cabbage, onion, pepper).

Strain the broth and return to the saucepan.

Bring to the boil.

Remove the eggs from the marinade.

Add the marinade to the broth.

Add a spoonful of chilli oil to each of the serving bowls.

Divide the noodles between the bowls.

Divide the vegetables between the bowls.

Add two bits of nori to each bowl.

Fry the prawns over a high heat.

Ladle the hot broth into the bowls.

Half the eggs and add 2 halves to each bowl.

Divide the prawns between the bowls.

Garnish with sesame seeds and coriander leaves.

Serve.