Testing viral ramen hacks
Testing viral ramen hacks is a easy Japanese recipe that serves 1. 350 calories per serving. Recipe by Louis Gantus on YouTube.
Prep: 5 min | Cook: 8 min | Total: 18 min
Cost: $0.75 total, $0.75 per serving
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
Boil Water
Fill the medium saucepan with 2 cups of water and bring to a rolling boil over high heat.
Time: PT2M
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
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
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
Coat Noodles
Transfer the drained noodles into the bowl with the mayo mixture. Toss quickly until every strand is evenly coated.
Time: PT1M
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
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
Dietary info: contains gluten, contains egg, non‑vegetarian
Allergens: wheat, egg, soy, egg (mayonnaise)
Ingredient Substitutions
- Instead of Instant Ramen Noodles: any other brand of instant noodles, fresh ramen noodles
- Instead of Mayonnaise: regular mayonnaise, vegan mayo
- Instead of Egg: poached egg, soft scrambled egg
- Instead of Soy Sauce: tamari, coconut aminos
- Instead of Chili Oil: sriracha, hot sauce
- Instead of Green Onion: chives, scallions
Equipment Needed
- Medium Saucepan
- Strainer
- Mixing Bowl
- Whisk or Fork (optional)
- Spoon (optional)
Critical Steps — Do Not Skip
- Do not overcook the ramen noodles; they should remain slightly firm.
- Achieve the correct soft‑boiled egg time (6 minutes) for a creamy yolk.
- Evenly coat the hot noodles with the mayo mixture before the sauce cools.
Chef Tips from the Video
- Japanese Kewpie mayo adds a subtle umami that regular mayo lacks.
- A tiny splash of the noodle broth can loosen the mayo without making it watery.
- Finish with a pinch of toasted sesame seeds for extra texture.
Troubleshooting
Noodles become soggy and lose coating.
Drain noodles thoroughly and toss immediately with the warm mayo sauce; avoid letting them sit.
Mayonnaise separates or looks oily.
Add a teaspoon of the hot noodle cooking water to the mayo while whisking to create a smoother emulsion.
Egg is overcooked and rubbery.
Use a timer for exactly 6 minutes, then shock the egg in ice water to stop cooking.
Storage
Refrigerator: Store leftover noodles and mayo sauce in an airtight container for up to 1 day. Reheat gently and add fresh mayo before serving.
Freezer: Not recommended; texture of noodles and mayo degrades.
Room temperature: Do not leave at room temperature for more than 2 hours due to egg safety.
Make-Ahead Tips
- Cook the noodles a few minutes ahead, rinse briefly with cold water, and store in the fridge; re‑heat and toss with fresh mayo before serving.
- Soft‑boil several eggs at once, peel, and keep refrigerated for up to 2 days.
Frequently Asked Questions
What is the cultural significance and history of ramen in Japanese cuisine?
Ramen originated in early 20th‑century Japan, inspired by Chinese wheat noodles, and quickly became a beloved fast‑food staple. Over decades it evolved into countless regional styles, each with its own broth, toppings, and noodle texture.
How does the Mayo Egg Ramen Hack differ from traditional Japanese ramen?
Traditional Japanese ramen relies on a rich broth to flavor the noodles, while the Mayo Egg Ramen Hack coats the noodles in a creamy mayo‑based sauce, eliminating the broth and creating a richer, coating texture that is more akin to a pasta carbonara style.
What are authentic traditional ingredients for classic Japanese ramen versus the viral ramen hacks?
Classic ramen uses a broth made from pork, chicken, or seafood, soy‑based seasonings, and toppings like chashu, nori, and bamboo shoots. The viral hacks replace the broth with mayo, peanut butter, or carbonara‑style sauces, which are not traditional but popular in internet food culture.
What occasions or celebrations is ramen traditionally associated with in Japan?
Ramen is a everyday comfort food rather than a ceremonial dish, but it is often enjoyed during late‑night meals, study sessions, and casual gatherings. Special ramen festivals are held across Japan to celebrate regional variations.
What other Japanese dishes pair well with the Mayo Egg Ramen Hack?
Serve the Mayo Egg Ramen Hack alongside a simple cucumber sunomono salad, gyoza dumplings, or a side of edamame for a balanced meal that complements the creamy noodles.
What makes the Mayo Egg Ramen Hack special within the broader ramen trend?
It transforms instant ramen into a quick, creamy bowl that mimics the richness of a carbonara sauce while keeping preparation under 20 minutes, appealing to busy home cooks looking for comfort without a broth.
How has the viral ramen hack phenomenon evolved on social media?
Since 2018, creators have experimented with unconventional sauces—peanut butter, cheese, and mayo—sharing short videos that spark curiosity. The trend reflects a blend of nostalgia for instant noodles and a desire for novel, Instagram‑worthy meals.
What are the most common mistakes to avoid when making the Mayo Egg Ramen Hack?
Common errors include overcooking the noodles, which makes them mushy, and not timing the soft‑boiled egg correctly, resulting in a rubbery texture. Also, adding mayo to cold noodles can cause the sauce to separate.
Why does this recipe use Japanese mayo instead of regular mayonnaise?
Japanese mayo, such as Kewpie, contains rice vinegar and a higher egg yolk ratio, giving it a smoother texture and subtle umami that complements the noodles better than standard American mayo.
What does the YouTube channel Louis Gantus specialize in?
The YouTube channel Louis Gantus focuses on testing viral food trends, quick kitchen hacks, and approachable recipes for home cooks, often adding humor and clear step‑by‑step demonstrations.
Last updated: August 29, 2026
