Step 1 – Prepare the toppings: Add 4 tablespoons oil to a large skillet and heat gently over medium. Place the red-pepper (chilli) flakes and paprika
into a small heatproof bowl. Once the oil is quite hot but not smoking,
pour it over the spices. Set aside to infuse as you make the ginger
crumbs.

Step 2 – Add the remaining 2 tablespoons oil to the same skillet and heat over
medium-high. Once hot, turn the heat back down to medium and add the
ginger and shallot. Cook for 10 to 15 minutes, stirring often, until
nicely browned and starting to crisp. Add the panko, sesame seeds and ¼
teaspoon salt, and cook for 4 to 6 minutes more, stirring often, until
nicely toasted. Transfer to a bowl and set aside.

Step 3 – Meanwhile, make the broth: Add all the broth ingredients plus ¾ cup water and 1 teaspoon salt to a medium lidded saucepan, and bring to a simmer over medium-high heat. Cover once simmering, turn the heat down to low and cook for 25 minutes. Drain through a strainer set over a bowl, discarding the solids, and return the broth to the saucepan
along with another 1¼ cups hot water. Keep warm over low
heat until ready to serve.

Step 4 – Prepare the noodles: Boil them in a pot or saucepan according to package
instructions, or for 5 minutes in plenty of boiling water. Drain well
and run under cold water to stop the cooking. Return the drained noodles
to the pot or saucepan and toss with the lime juice and soy sauce.

Step 5 – Divide the warm broth across four bowls, then use a fork to twist and gather
the noodles and nest them artfully in the bowls. Top with a spoonful of
the ginger crumbs and the chile oil, serving the remaining alongside