Creamy & Rich Instant Ramen
CREAMY & Rich Instant Ramen is a easy Japanese Fusion recipe that serves 1. 500 calories per serving. Recipe by Sanjaya Cookery on YouTube.
Prep: 5 min | Cook: 8 min | Total: 16 min
Cost: $41.13 total, $41.13 per serving
Ingredients
- 1 packet Instant Ramen Noodles (Shin Regular) (Do not use the pre‑flavored black variety for this test)
- 1 clove Garlic (Finely minced)
- 1 tablespoon Full‑Fat Mayonnaise (Prefer a brand with simple ingredients)
- 1 large Egg (Fresh, room temperature)
- 2 cups Water (For boiling noodles and creating broth)
- 1 packet Ramen Flavor Packet (Saved from the ramen pack; use the entire contents)
- to taste Chili Pepper or Hot Sauce (optional) (Adds heat if using a mild ramen flavor)
Instructions
Boil Water
Fill a medium saucepot with 2 cups of water and bring to a rolling boil over high heat.
Time: PT3M
Temperature: 100°C
Cook Noodles
Add the ramen noodle block to the boiling water. Cook for 3 minutes, stirring occasionally, but do NOT add the flavor packet yet.
Time: PT3M
Temperature: 100°C
Prep Garlic
While the noodles cook, peel and finely mince the garlic clove.
Time: PT1M
Make Creamy Base
In a mixing bowl, combine the minced garlic, 1 tablespoon full‑fat mayonnaise, and the raw egg. Whisk until smooth.
Time: PT2M
Reserve Hot Water
When the noodles are done, ladle out about ½ cup of the hot cooking water and set aside. Then drain the noodles.
Time: PT1M
Combine Flavor Packet and Base
Add the ramen flavor packet to the bowl with the mayo‑egg mixture. Slowly pour the reserved hot water while whisking continuously until the egg is cooked and the broth is creamy.
Time: PT2M
Temperature: 80°C
Finish the Ramen
Return the cooked noodles to the bowl and toss to coat evenly with the creamy broth. Adjust consistency with extra hot water if needed.
Time: PT1M
Add Heat (Optional)
Stir in chopped chili pepper or a few drops of hot sauce for extra spice, then serve immediately.
Time: PT0M
Nutrition Facts
- Calories
- 500
- Protein
- 15g
- Carbohydrates
- 55g
- Fat
- 20g
- Fiber
- 2g
Dietary info: Non‑vegetarian, Contains gluten
Allergens: Egg, Wheat, Soy (mayonnaise)
Ingredient Substitutions
- Instead of Instant Ramen Noodles (Shin Regular): Any other instant ramen brand
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Full‑Fat Mayonnaise: Greek yogurt (1 tbsp)
- Instead of Egg: Egg substitute (1/4 cup)
- Instead of Ramen Flavor Packet: Soy sauce (1 tbsp) + a pinch of salt
- Instead of Chili Pepper or Hot Sauce (optional): Red pepper flakes
Equipment Needed
- Medium Saucepot
- Mixing Bowl
- Whisk or Fork
- Measuring Tablespoon (optional)
- Knife (optional)
- Lid (for pot) (optional)
Critical Steps — Do Not Skip
- Cooking the noodles al dente without the flavor packet.
- Whisking the raw egg with mayo and garlic before adding hot water.
- Tempering the egg with reserved hot water to avoid curdling.
Chef Tips from the Video
- Use the Shin Black ramen for an already creamy base; you can reduce mayo to ½ tbsp.
- A high‑quality, full‑fat mayo gives the richest texture.
- Finish with a drizzle of chili oil and chopped scallions for color and extra flavor.
Troubleshooting
Broth curdles or looks grainy.
Stop adding water and whisk vigorously. If needed, return the bowl to low heat while whisking, or temper the egg by slowly adding a small amount of hot water before the rest.
Broth is too thick.
Add a little more hot cooking water, a splash of broth, or a few drops of soy sauce until the desired consistency is reached.
Ramen tastes bland.
Add extra seasoning: a pinch of salt, a dash of soy sauce, or a little extra flavor packet.
Storage
Refrigerator: Store leftovers in an airtight container for up to 1 day; reheat gently adding a splash of water.
Freezer: Not recommended – the creamy broth may separate after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours due to the raw egg.
Make-Ahead Tips
- Pre‑mix the garlic, mayo, and egg in a small bowl and refrigerate for up to 24 hours; give it a quick whisk before using.
- Cook the noodles ahead, rinse briefly with cold water, and reheat in the creamy broth when ready.
Frequently Asked Questions
What is the cultural significance and history of ramen in Japanese cuisine?
Ramen originated in early 20th‑century Japan as a Chinese wheat‑noodle dish that evolved into a national comfort food, with countless regional styles and flavor profiles.
How does the Creamy Garlic Mayo Ramen from Sanjaya Cookery blend Japanese and Italian culinary traditions?
The recipe mixes the Japanese staple instant ramen with Italian carbonara techniques—using a raw egg and rich mayo to create a silky, buttery broth—resulting in a cross‑cultural comfort bowl.
What traditional regional variations of ramen exist in Japan, and how does this fusion version compare?
Japan offers shoyu (soy), miso, tonkotsu (pork bone), and shio (salt) ramen, each with distinct broths. The Creamy Garlic Mayo Ramen replaces the traditional broth with a mayo‑egg emulsion, offering a richer, creamier texture not found in classic styles.
What occasions or celebrations is ramen traditionally associated with in Japanese culture?
Ramen is a popular everyday meal, but it’s also enjoyed during late‑night gatherings, study sessions, and as a quick comfort food after festivals or sports events.
What authentic ingredients are used in traditional Japanese ramen versus the substitutes used in this Creamy Garlic Mayo Ramen?
Traditional ramen uses a broth made from pork bones, chicken, kelp, and soy sauce. This recipe substitutes that broth with instant noodle seasoning, full‑fat mayonnaise, and a raw egg to mimic creaminess.
What other Japanese dishes pair well with the Creamy Garlic Mayo Ramen from Sanjaya Cookery?
Serve it alongside a simple cucumber sunomono salad, gyoza dumplings, or a side of pickled ginger to balance the richness.
How has the instant ramen hack trend, like the Creamy Garlic Mayo Ramen, evolved in online food culture?
The trend started as a TikTok/YouTube experiment to add richness to cheap noodles, spreading across platforms as home cooks share variations with cheese, butter, or egg, turning instant ramen into a versatile canvas.
What are the most common mistakes to avoid when making Creamy Garlic Mayo Ramen from Sanjaya Cookery?
Common errors include overcooking the noodles, adding the flavor packet too early, and not tempering the raw egg properly, which can cause curdling.
How do I know when the Creamy Garlic Mayo Ramen is done cooking?
The noodles should be al dente, and the broth should be smooth and glossy after whisking the egg‑mayo mixture with hot water—no visible egg lumps.
What does the YouTube channel Sanjaya Cookery specialize in?
The YouTube channel Sanjaya Cookery focuses on quick, budget‑friendly Asian-inspired recipes, often featuring creative twists on popular street‑food staples and instant‑noodle hacks.
What is the cooking philosophy and style of the YouTube channel Sanjaya Cookery?
Sanjaya Cookery emphasizes simplicity, speed, and flavor maximization, encouraging home cooks to experiment with pantry staples while maintaining authentic Asian flavor profiles.
Last updated: September 6, 2026
