This is how I make ramen
This is how I make ramen 🍜 is a easy Japanese Fusion recipe that serves 1. 780 calories per serving. Recipe by Andy Cooks on YouTube.
Prep: 3 min | Cook: 7 min | Total: 15 min
Cost: $24.14 total, $24.14 per serving
Ingredients
- 500 ml Water (for cooking noodles)
- 1 packet Instant Ramen (Shin Ramen or similar) (includes seasoning and dried vegetables)
- 1 tablespoon Crunchy Peanut Butter (adds nutty flavor and texture)
- 2 Egg (beaten lightly)
- 100 g Cooked Chicken (shredded leftover or rotisserie chicken)
- 2 stalks Spring Onion (separate white and green parts)
- 1 teaspoon Chili Crisp (spicy oil with crunchy bits)
Instructions
Prepare Ingredients
Beat the two eggs in a small bowl. Slice the spring onions, keeping the white parts separate from the green tops.
Time: PT2M
Boil Water
Pour 500 ml of water into the small pot and bring to a rolling boil.
Time: PT2M
Temperature: 100°C
Add Seasoning and Peanut Butter
Stir in the ramen seasoning packet and one tablespoon of crunchy peanut butter until fully dissolved.
Time: PT30S
Cook Noodles
Add the ramen noodles to the simmering broth. Cook for about 45 seconds, stirring occasionally to separate the strands.
Time: PT45S
Add Chicken and Onion Whites
Stir in the shredded chicken (if using) and the white parts of the spring onion. Cook for another 30 seconds.
Time: PT30S
Create Egg Ribbons
Turn the heat to low and slowly drizzle the beaten egg into the pot while gently stirring, creating silky ribbons.
Time: PT30S
Finish with Green Onions
Turn off the heat, add half of the green onion tops, and stir them into the broth.
Time: PT15S
Plate and Garnish
Transfer the ramen to a bowl, garnish with the remaining green onion tops and a drizzle of extra chili crisp.
Time: PT30S
Nutrition Facts
- Calories
- 780
- Protein
- 35 g
- Carbohydrates
- 70 g
- Fat
- 35 g
- Fiber
- 3 g
Dietary info: High‑protein, Contains gluten, Contains peanuts, Contains soy
Allergens: Eggs, Peanuts, Wheat, Soy
Ingredient Substitutions
- Instead of Instant Ramen (Shin Ramen or similar): any instant ramen packet
- Instead of Crunchy Peanut Butter: smooth peanut butter, almond butter
- Instead of Egg: egg whites only
- Instead of Cooked Chicken: tofu, cooked shrimp
- Instead of Spring Onion: green onions
- Instead of Chili Crisp: sriracha, chili oil
Equipment Needed
- Small Pot
- Ladle or Soup Spoon
- Knife
- Cutting Board
- Bowl
- Whisk (optional) (optional)
Critical Steps — Do Not Skip
- Boil water to a rolling boil.
- Cook noodles for the correct short time.
- Slowly drizzle the beaten egg while stirring.
- Garnish with fresh green onion and chili crisp.
Chef Tips from the Video
- Use crunchy peanut butter for added texture; smooth peanut butter works but loses the bite.
- A dash of soy sauce or a splash of sesame oil can boost umami.
- If you like extra heat, increase the chili crisp or add a pinch of red pepper flakes.
- For a richer broth, replace half the water with low‑sodium chicken stock.
Troubleshooting
Noodles become overly soft or mushy.
Reduce cooking time to 30‑40 seconds and remove noodles as soon as they separate.
Egg forms large clumps instead of ribbons.
Pour the egg in a thin stream while continuously stirring over low heat.
Peanut butter does not dissolve fully.
Whisk the broth vigorously after adding peanut butter, or warm the broth a few seconds longer before adding noodles.
Soup is too thick.
Add a splash (30‑60 ml) of hot water and stir until desired consistency is reached.
Storage
Refrigerator: Store leftovers in an airtight container for up to 24 hours. Reheat gently on the stovetop or in the microwave.
Freezer: Not recommended; noodles become mushy after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Pre‑cook and shred chicken; keep refrigerated.
- Beat the eggs and store in a covered container.
- Slice spring onions in advance and keep separated.
- Measure peanut butter and chili crisp into small bowls for quick access.
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 and quickly became a staple street food, later evolving into countless regional styles. Today it represents comfort, convenience, and culinary creativity across Japan and worldwide.
What are the traditional regional variations of ramen in Japan?
Major regional styles include Sapporo miso ramen (buttery miso broth), Hakata tonkotsu ramen (rich pork bone broth), Tokyo shoyu ramen (soy‑based broth), and Kitakata shoyu ramen (light soy broth with thick noodles). Each region emphasizes different broth bases and toppings.
How is instant ramen traditionally served in Japan compared to this upgraded version?
In Japan, instant ramen is often eaten as a quick snack with the seasoning packet only, sometimes topped with a boiled egg or sliced green onion. This upgraded version adds protein, nutty flavor, and spice, turning a snack into a balanced meal.
What occasions or celebrations is ramen commonly associated with in Japanese culture?
Ramen is a popular late‑night or after‑work meal, and many ramen shops host special "ramen festivals" where new broths are showcased. It’s also a comfort food during exam periods or rainy days, symbolizing warmth and quick nourishment.
How does adding peanut butter and chili crisp reflect modern fusion trends in Japanese‑inspired dishes?
The combination of creamy peanut butter and spicy chili crisp merges Southeast Asian flavors with Japanese noodle culture, illustrating the contemporary trend of cross‑cultural mash‑ups that add texture, richness, and heat to classic dishes.
What other Japanese dishes pair well with this spicy peanut butter ramen?
Serve alongside simple sides such as a cucumber sunomono salad, pickled ginger, or a small portion of gyoza. A cold glass of Japanese barley tea (mugicha) balances the heat nicely.
What are the most common mistakes to avoid when adding the egg to the ramen broth?
The biggest errors are pouring the egg too quickly, which creates large curds, and adding it over high heat, which cooks the egg instantly. Pour slowly while stirring over low heat to achieve silky ribbons.
Why does this recipe use crunchy peanut butter instead of smooth peanut butter?
Crunchy peanut butter adds a pleasant textural contrast and small nut pieces that complement the soft noodles, whereas smooth peanut butter would blend into the broth without providing any bite.
Can I make this ramen ahead of time and how should I store leftovers?
Yes, you can prepare the broth and cooked chicken in advance and keep them refrigerated. Store the cooked noodles separately and combine just before reheating to avoid sogginess. Reheat gently and add fresh egg and toppings at the end.
What does the YouTube channel Andy Cooks specialize in?
The YouTube channel Andy Cooks focuses on fast, affordable, and flavorful weeknight meals that often repurpose pantry staples and leftovers into elevated dishes.
How does the YouTube channel Andy Cooks' approach to quick weeknight meals differ from other cooking channels?
Andy Cooks emphasizes minimal prep, low‑cost ingredients, and clear step‑by‑step narration, often showcasing how to transform convenience foods like instant ramen into protein‑rich meals, whereas many channels focus on elaborate techniques or specialty ingredients.
Last updated: August 31, 2026
