How A Hungry Michelin Star Chef Makes Instant Ramen After Work

Ingredients

• 1 package Instant Ramen Noodles (85 g, discard the original flavor packet)
• 2 cups Water (for boiling noodles)
• 1 teaspoon Dry Vegetable Seasoning (spicy‑sweet blend that comes with the ramen packet or a separate Korean/Chinese dry veg mix)
• 1 teaspoon Dry Meat Seasoning (often a powdered pork or beef flavoring included with the ramen)
• 1 tablespoon Olive Oil (extra‑virgin, added at the end for shine and richness)
• 1 large Egg (fried sunny‑side up, no salt needed)
• 1 teaspoon Sesame Seeds (lightly toasted for garnish)

Instructions

1. Boil Water

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

   Time: PT3M

   Temperature: 100°C

2. Add Noodles First

   Add the instant ramen noodles to the boiling water and stir gently. Cook for 1 minute so the noodles become slightly sticky.

   Time: PT1M

   Temperature: 100°C

3. Add Seasonings

   After the first minute, sprinkle the dry vegetable seasoning and dry meat seasoning over the noodles, then stir to combine.

   Time: PT30S

4. Finish Cooking Noodles

   Continue to boil the noodles with the seasonings for another 2 minutes, until they reach an al‑dente texture.

   Time: PT2M

   Temperature: 100°C

5. Drain Half the Water

   Using a ladle or a colander, remove about half of the cooking water, leaving a small amount so the noodles stay moist but not soupy.

   Time: PT30S

6. Add Olive Oil

   Drizzle 1 tablespoon of olive oil over the noodles and toss quickly to coat evenly.

   Time: PT15S

7. Fry Egg

   In a separate frying pan, heat a splash of oil over medium heat and fry the egg sunny‑side up without adding salt.

   Time: PT2M

   Temperature: 180°C

8. Plate and Garnish

   Transfer the noodles to a serving bowl, place the fried egg on top, and sprinkle toasted sesame seeds over everything.

   Time: PT30S

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

60 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Instant Ramen Noodles: any other instant noodle brand, fresh ramen noodles
• Instead of Water: vegetable broth for extra flavor
• Instead of Dry Vegetable Seasoning: dried shiitake flakes, dehydrated mixed vegetables
• Instead of Dry Meat Seasoning: soy sauce powder, umami seasoning
• Instead of Olive Oil: vegetable oil, sesame oil (for extra nuttiness)
• Instead of Egg: tofu scramble for vegans
• Instead of Sesame Seeds: crushed peanuts, toasted nori strips

Equipment Needed

• Medium Saucepan
• Stove
• Ladle or Large Spoon
• Frying Pan
• Bowl
• Chopsticks or Fork (optional)

Critical Steps — Do Not Skip

• Adding the noodles first and cooking for 1 minute before seasoning
• Draining only half of the water to keep noodles moist but not soggy
• Finishing with olive oil to give a glossy texture
• Frying the egg without salt to let the ramen's strong flavor shine

Chef Tips from the Video

• Add the olive oil at the very end; it creates a glossy finish and prevents the noodles from becoming greasy.
• Toast sesame seeds in a dry pan for 1‑2 minutes until golden for extra aroma.
• If you like extra crunch, add a handful of fresh sliced scallions just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 24 hours. Reheat gently, adding a splash of water if needed.

Freezer: Not recommended; texture of noodles degrades after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Pre‑measure the dry seasonings and keep them in a small bowl for quick addition.
• Cook the noodles a minute less than al‑dente, then finish them in the pan when ready to serve.

Frequently Asked Questions