100 Ways to Make Instant Ramen

Ingredients

• 1 pack Shin Instant Ramen (includes noodles and seasoning packet)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tsp Black Vinegar (Chinese black rice vinegar)
• 1 tsp Sesame Seeds (toasted)
• 1 clove Garlic (minced)
• 2 tbsp Neutral Oil (vegetable or canola oil, high smoke point)
• 1 large Egg (for Chinese‑style fried egg)
• 1 stalk Green Onion (sliced for garnish)

Instructions

1. Cook the Noodles

   Bring a pot of water to a rolling boil, add the ramen noodles and cook for 3½ minutes until al dente. Drain in a colander, rinse under cold water and set aside.

   Time: PT5M

   Temperature: 100°C

2. Prepare the Chili Oil Sauce

   In a bowl combine two‑thirds of the ramen seasoning packet, ¼ tsp black pepper, 1 tsp black vinegar, 1 tsp toasted sesame seeds, and the minced garlic. Mix well.

   Time: PT2M

3. Heat the Oil

   Heat 2 tbsp neutral oil in the skillet over medium‑high heat until it just begins to smoke (about 190°C).

   Time: PT1M

   Temperature: 190°C

4. Emulsify the Sauce

   Carefully pour the hot oil over the sauce mixture in the bowl, stirring vigorously to create a glossy chili‑oil emulsion. Add the rinsed noodles and toss until fully coated.

   Time: PT2M

5. Fry the Egg

   Wipe the skillet clean, add a splash of oil, and crack the egg in. Fry until the whites are set and the edges are crisp, but the yolk remains runny (Chinese‑style super scorching fried egg).

   Time: PT3M

   Temperature: medium‑high

6. Assemble and Garnish

   Transfer the coated noodles to a serving bowl, place the fried egg on top, and sprinkle sliced green onion over the surface.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

12 g

Carbohydrates

68 g

Fat

22 g

Fiber

3 g