More Modified Ramen - You Suck at Cooking (episode 165)

Ingredients

• 1 package Instant Ramen Noodles (with seasoning packet) (85 g package, keep seasoning packet for sauce)
• 1 piece Large Egg (room temperature)
• 1 tablespoon Unsalted Butter (softened, cut into cubes)
• 2 tablespoons Whole Milk (cold)
• 1 slice Cheese Slice (American or mild cheddar, about 20 g)
• 1 teaspoon Chili Oil (adjust to heat preference)
• 2 tablespoons Scallions (thinly sliced)

Instructions

1. Bring Water to a Boil

   Fill a medium‑sized pot with about 4 cups of water and bring to a gentle boil over high heat.

   Time: PT5M

2. Soft‑Boil the Egg

   Gently lower the egg into the boiling water and cook for 6 minutes for a soft‑centered yolk.

   Time: PT6M

3. Ice Bath

   Transfer the egg to a bowl of ice water and let sit for 10 minutes to stop cooking and make peeling easier.

   Time: PT10M

4. Peel the Egg

   Tap the egg gently on the counter, roll to loosen the shell, and peel using light pressure.

   Time: PT1M

5. Cook the Noodles

   Return the pot to high heat, add the instant ramen noodles and cook for about 1 minute, stirring occasionally.

   Time: PT1M

6. Prepare the Butter‑Milk Sauce

   Drain most of the noodle water, leaving a thin layer. In a saucepan set to medium‑low, melt the butter, then stir in the milk and the seasoning packet from the ramen.

   Time: PT3M

   Temperature: medium low

7. Combine Noodles and Sauce

   Add the drained noodles to the saucepan and toss until they are fully coated and the sauce thickens, about 1 minute.

   Time: PT1M

8. Add Cheese and Melt

   Place the cheese slice on top of the noodles, cover the pan briefly, and let the cheese melt (about 1 minute).

   Time: PT1M

9. Finish and Serve

   Transfer the noodles to a serving bowl, drizzle with chili oil, sprinkle sliced scallions, and place the peeled soft‑boiled egg on top.

   Time: PT1M

Nutrition Facts

Calories

480

Protein

15 g

Carbohydrates

55 g

Fat

20 g

Fiber

2 g