Ingredients:

  • 1 package (approx. 120g) Spicy Instant Ramen (Noodles and Seasoning Packet only)
  • 3 cups / 750 ml Water (for boiling)
  • 1 large clove Garlic, finely minced
  • 1 Tbsp / 15g Creamy Peanut Butter
  • 1 Tbsp / 15 ml Soy Sauce (low sodium preferred)
  • 1 Tbsp / 15 ml Sesame Oil (toasted)
  • 1 tsp / 5 ml Rice Vinegar
  • 1–2 tsp / 5–10 ml Chilli Crisp Oil
  • ½ tsp / 2.5g Granulated Sugar
  • Pinch of black pepper
  • 1 large Egg (fried or soft-boiled/poached)
  • 1 Scallion (Spring Onion), thinly sliced, green parts only
  • ½ tsp Toasted Sesame Seeds

Instructions:

  1. In your large serving bowl, combine the minced garlic, peanut butter, soy sauce, sesame oil, rice vinegar, chilli crisp oil, sugar, and black pepper.
  2. Empty the contents of the instant ramen seasoning packet directly into the bowl with the sauce ingredients. Mix the components vigorously until they form a thick, homogenous paste. This is the foundation of your flavour.
  3. Bring the 3 cups of water to a rolling boil. While the water boils, cook your egg (either fry it quickly or soft-boil it for approximately 6 minutes). Set the egg aside.
  4. Add the instant ramen block to the remaining boiling water. Cook according to package directions, but aim for 30 seconds less than the maximum cooking time (al dente is key).
  5. Before draining the noodles, carefully scoop 3–4 tablespoons (about 45–60 ml) of the boiling cooking water into the serving bowl containing the sauce paste. Whisk the sauce mixture rapidly. The hot, starchy water will dissolve the peanut butter and seasoning, creating a creamy, emulsified, glossy sauce.
  6. Drain the noodles immediately (do not rinse). Transfer the hot, drained noodles directly into the serving bowl with the emulsified sauce. Using tongs or chopsticks, toss the noodles thoroughly until every strand is evenly coated.
  7. Place the cooked egg directly on top of the coated noodles. Garnish generously with sliced scallions and toasted sesame seeds. Serve immediately.