Best instant ramen ever
Best instant ramen ever!!! is a easy Japanese recipe that serves 2. 450 calories per serving. Recipe by amateurprochef on YouTube.
Prep: 5 min | Cook: 5 min | Total: 15 min
Cost: $1.15 total, $0.57 per serving
Ingredients
- 1 pack Instant Ramen Noodles (any brand, includes seasoning packet)
- 1 large Egg (room temperature)
- 1 tablespoon Mayonnaise (regular mayo)
- 1 teaspoon Chili Oil (adjust to spice preference)
- 2 stalks Green Onions (thinly sliced)
- 0.5 cup Water (reserved from noodle cooking)
- 0.25 cup Undercooked Ramen Pieces (crushed and used as topping)
Instructions
Prepare the seasoning mixture
In a mixing bowl, combine the instant ramen seasoning packet, one large egg, and one tablespoon of mayonnaise. Whisk until smooth.
Time: PT2M
Cook the ramen noodles
Bring a pot of water to a rolling boil. Add the ramen noodles and cook for about 2‑3 minutes, stopping just before fully cooked so a small portion remains slightly undercooked. Reserve ½ cup of the cooking water, then drain the noodles.
Time: PT4M
Temperature: 100°C
Combine noodles with seasoning
Return the drained noodles to the pot. Pour the egg‑seasoning mixture over the noodles, add the reserved ½ cup of hot water, and stir quickly. Cook for another 1‑2 minutes until the sauce thickens and coats the noodles.
Time: PT2M
Temperature: 100°C
Finish and garnish
Transfer the noodles to a serving bowl. Drizzle with chili oil, sprinkle the crushed undercooked noodle bits, and garnish with sliced green onions.
Time: PT1M
Nutrition Facts
- Calories
- 450
- Protein
- 12g
- Carbohydrates
- 55g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Contains gluten, Contains egg, Vegetarian (if mayo is vegetarian), Not vegan
Allergens: Egg, Mayonnaise (egg), Soy (in seasoning packet), Gluten
Ingredient Substitutions
- Instead of Instant Ramen Noodles: any instant ramen
- Instead of Egg: egg substitute
- Instead of Mayonnaise: vegan mayo
- Instead of Chili Oil: sriracha, hot sauce
- Instead of Green Onions: chives
- Instead of Water: broth
- Instead of Undercooked Ramen Pieces: crushed fried noodles
Equipment Needed
- Pot
- Mixing Bowl
- Whisk
- Measuring Cup
- Knife
- Cutting Board
- Colander (optional)
Critical Steps — Do Not Skip
- Leave a small portion of noodles slightly undercooked for the crunchy topping.
- Mix egg with seasoning before adding to hot noodles to avoid curdling.
- Stir continuously when adding the egg mixture.
Chef Tips from the Video
- Use a high‑quality chili oil for deeper flavor and aroma.
- Toast the crushed undercooked noodle bits in a dry skillet for extra crunch.
- Add a dash of soy sauce or a pinch of sesame oil for additional umami if desired.
Troubleshooting
Egg mixture curdles and forms lumps.
Whisk the egg thoroughly with the seasoning and mayo before adding, and stir quickly over low heat; you can also remove the pot from heat briefly while mixing.
Noodles become soggy or watery.
Drain the noodles well and use only the measured ½ cup of reserved water; add less water if the sauce looks too thin.
Sauce is too thin and doesn't coat the noodles.
Let the mixture simmer a few seconds longer to reduce, or add a splash more of the reserved hot water while stirring.
Storage
Refrigerator: Store leftovers in an airtight container for up to 1 day; reheat gently on the stove or in microwave.
Freezer: Not recommended – texture of noodles degrades after freezing.
Room temperature: Consume within 2 hours of cooking for best quality.
Make-Ahead Tips
- Pre‑mix the egg, mayo, and seasoning packet and store in the refrigerator for up to 24 hours.
- Cook the noodles ahead of time, rinse briefly with cold water, and reheat with the sauce when ready to serve.
Frequently Asked Questions
What is the cultural significance and history of the Viral Instant Ramen Hack with Egg, Mayo, and Chili Oil in Japanese-inspired street food?
While instant ramen is a staple of Japanese convenience cuisine, home cooks worldwide have created hacks to elevate its flavor. Adding egg and mayo creates a rich, custardy coating reminiscent of Japanese ramen broth, and chili oil adds a modern spicy twist popular in street food stalls.
What are the traditional regional variations of ramen in Japan that inspire the use of egg and chili oil?
Traditional Japanese ramen varies by region—Tokyo shoyu, Sapporo miso, and Hakata tonkotsu. Many regions top ramen with a soft‑boiled egg (ajitsuke tamago) and a drizzle of spicy oil (rayu) for heat, which this hack mirrors in a quick, home‑cooked form.
How is the Viral Instant Ramen Hack with Egg, Mayo, and Chili Oil traditionally served in Japanese homes or izakayas?
In Japanese homes, quick ramen is often served hot in a deep bowl, topped with sliced green onions, a soft egg, and a splash of chili oil for spice. This hack follows that tradition by using the same toppings but with a creamy egg‑mayonnaise sauce for extra richness.
What occasions or celebrations is the Viral Instant Ramen Hack with Egg, Mayo, and Chili Oil associated with in modern Japanese pop culture?
The dish is popular among students and late‑night snack seekers, especially during exam periods or after karaoke sessions. It’s also featured in viral food videos and social media challenges, making it a fun, shareable comfort food.
What makes the Viral Instant Ramen Hack with Egg, Mayo, and Chili Oil special or unique in Japanese-inspired cuisine?
The hack combines the creamy texture of egg‑mayonnaise with the heat of chili oil, creating a balance of richness and spice that isn’t found in standard instant ramen packets. The crunchy undercooked noodle topping adds texture, turning a simple snack into a layered dish.
What are common mistakes to avoid when making the Viral Instant Ramen Hack with Egg, Mayo, and Chili Oil?
Common errors include overcooking the egg mixture, which causes curdling, and draining the noodles too thoroughly, which removes the needed starchy water for the sauce. Also, forgetting to leave a small portion of noodles slightly undercooked will eliminate the signature crunchy topping.
Why does this Viral Instant Ramen Hack with Egg, Mayo, and Chili Oil recipe use a raw egg mixed with the seasoning packet instead of adding a cooked egg on top?
Mixing the raw egg with the seasoning creates a smooth, emulsified sauce that coats each noodle strand when heated, delivering a richer mouthfeel than a simple boiled egg topping. The heat from the hot noodles gently cooks the egg without scrambling it.
Can I make the Viral Instant Ramen Hack with Egg, Mayo, and Chili Oil ahead of time and how should I store it?
Yes, you can pre‑mix the egg, mayo, and seasoning and keep it refrigerated for up to 24 hours. Cook the noodles fresh, then combine with the pre‑made sauce just before serving. Store leftovers in an airtight container in the refrigerator and reheat gently.
What does the YouTube channel amateurprochef specialize in?
The YouTube channel amateurprochef focuses on quick, budget‑friendly home cooking hacks, especially Asian-inspired dishes and creative twists on pantry staples, presented in short, easy‑to‑follow videos.
How does the YouTube channel amateurprochef's approach to Japanese-inspired cooking differ from other cooking channels?
amateurprochef emphasizes ultra‑fast preparation, minimal equipment, and viral trends, often using everyday ingredients like mayo and chili oil to transform instant noodles, whereas many other channels focus on traditional techniques or elaborate plating.
Last updated: August 29, 2026
