Spicy
Chili-crisp ramen, upgraded
Instant noodles, but make it dinner.
15 minServes 1By Yuna Seo
You'll need
- 1 pack instant ramen
- 1 egg
- 1 tbsp chili crisp (to taste)
- 1 spring onion, sliced
- A splash of soy sauce
- Sesame seeds
Method
- Boil the egg for about 6½ minutes, then cool it in cold water and peel. The yolk should be jammy.
- Cook the noodles with about half the seasoning packet, which is plenty with the chili crisp.
- Stir in the soy sauce and spoon the chili crisp over the top.
- Add the halved egg, spring onion and sesame seeds.
Well-made tip: a small knob of butter stirred into the broth makes it rich and silky.
Chili crisp often contains soy and sometimes peanuts. Check the label.
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