Instant ramen already knows how to be dinner. This version just gives it a promotion.
Butter and chili crisp turn the noodles glossy and rich, soy sauce brings the salt, scallions keep things fresh, and a jammy egg makes the whole thing look suspiciously responsible.
It takes about 15 minutes, uses one pot, and is exactly the kind of upgrade that makes the seasoning packet wonder if it is still needed.
Servings: 2
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Ingredients
- 2 packages instant ramen
- 2 large eggs
- 2 tablespoons butter
- 2 tablespoons chili crisp, plus more for topping
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 scallions, thinly sliced
- 1 teaspoon sesame seeds
- 1/4 cup reserved ramen cooking water
- Optional: squeeze of lime
- Optional: 1/2 seasoning packet, to taste
Make It
1. Jam the eggs.
Bring a small pot of water to a boil. Carefully lower in the eggs and cook for about 7 minutes. Transfer them to cold water, peel, and cut in half.
2. Cook the ramen.
Cook the noodles according to the package directions, stopping while they still have a little bite. Before draining, reserve about 1/4 cup of the noodle water.
3. Make it glossy.
Return the pot to low heat. Add the butter, chili crisp, soy sauce, sesame oil, and about 2 tablespoons of the reserved noodle water. Stir until everything comes together into a glossy sauce.
4. Toss the noodles.
Add the drained noodles and toss until thoroughly coated. Add another splash of noodle water if things get too tight.
5. Finish the bowl.
Divide between two bowls. Add the jammy eggs, scallions, sesame seeds, and another spoonful of chili crisp.
Add a squeeze of lime if you want some brightness.
Foodoobie Move
Add a slice of American cheese while the noodles are hot and let it disappear into the sauce.
Do not overthink it.
The Verdict
THE PACKET HAS BEEN UPGRADED.
