Instant Ramen à la Ramen-Shop Ramen
There’s nothing quite like ramen-shop ramen, but sometimes you want ramen precisely because it’s too cold or dreary to leave the house. This souped up version of instant ramen may not fool anyone but it sure does beat the straight-out-of-the-plastic version.Ingredients
- 2 packets instant ramen
- 2 eggs
- 1 slice American cheese
- 1 – 2 scallions, sliced thinly at a diagonal
- Toasted sesame oil
- Chili oil or balsamic chili pepper glaze
- Frozen crispy chicken strips, optional
Preparation
- If you’re using chicken, bake according to the package instructions. (And don’t blame yourself for using frozen chicken here—it’s instant ramen, after all.)
- In a small saucepan, bring water to a rapid boil and add eggs. Cook for exactly 7 minutes. While the eggs cook, prepare a bowl of ice water—at the 7-minute mark, transfer eggs to ice water immediately to prevent over-cooking.
- While eggs boil, cook the ramen: bring about 1¾ cups of water per packet to a boil. Add noodles and cook until they begin to break, about 1 minute. Stir in flavoring packets, then American cheese. Cook on high for an additional 2–3 minutes until noodles are soft and broth is creamy and starchy.
- Transfer cooked ramen to bowls for serving. Working quickly, peel eggs and add to each bowl—then, drizzle sesame oil and chili glaze into each bowl. Top with scallions and freshly-ground black pepper (and add the chicken if you’re using it!)
- Serve with chopsticks and a spoon, ramen-shop style.