Testing viral ramen hacks

Ingredients

• 1 package Instant Ramen Noodles (any flavor; discard the seasoning packet)
• 1 tablespoon Mayonnaise (Japanese Kewpie mayo preferred for its umami)
• 1 large Egg (room‑temperature; soft‑boiled)
• 1 teaspoon Soy Sauce (optional, adds extra umami)
• a few drops Chili Oil (optional, for heat)
• 1 stalk Green Onion (thinly sliced for garnish)

Instructions

1. Boil Water

   Fill the medium saucepan with 2 cups of water and bring to a rolling boil over high heat.

   Time: PT2M

2. Cook Ramen Noodles

   Add the instant ramen noodles to the boiling water and cook for 3 minutes, stirring occasionally to separate the strands.

   Time: PT3M

3. Drain Noodles

   Place the strainer in the sink, pour the noodles and water through it, and let the noodles sit for 30 seconds to drain excess water.

   Time: PT1M

4. Prepare Mayo Sauce

   In the mixing bowl, combine 1 tablespoon of Japanese mayo with the optional 1 teaspoon soy sauce. Whisk until smooth.

   Time: PT1M

5. Coat Noodles

   Transfer the drained noodles into the bowl with the mayo mixture. Toss quickly until every strand is evenly coated.

   Time: PT1M

6. Soft‑Boil Egg

   While the noodles are cooking, bring a small pot of water to a boil, lower the heat to a gentle simmer, and add the egg. Cook for 6 minutes, then transfer to an ice‑water bath for 1 minute before peeling.

   Time: PT6M

7. Assemble the Bowl

   Slice the soft‑boiled egg in half and place on top of the coated noodles. Drizzle a few drops of chili oil, sprinkle the sliced green onion, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

2g