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Ingredients
For the Ramen
- 1 pack instant ramen noodles
- 1 packet instant ramen seasoning
- 1 large egg, for the sauce
- 1 Tbsp peanut butter
- 1 clove garlic, finely grated
- ¼ tsp chili powder, or to taste
- ⅛ tsp ground black pepper
- 2–4 Tbsp hot ramen water, as needed
For Serving
- 1 large egg, soft-boiled
- 1 Tbsp sliced green onions
- Chili flakes, to taste
- ½ tsp sesame seeds
How to Make It
- Bring a small pot of water to a boil.
- Carefully add 1 egg and cook for 6–7 minutes for a soft-boiled center.
- Transfer the egg to cold water, then peel and set aside.
- In a heatproof mixing bowl, whisk together the remaining egg, ramen seasoning, peanut butter, grated garlic, chili powder, and ground black pepper.
- Cook the ramen noodles according to the package instructions.
- Before draining, reserve at least ¼ cup of the hot ramen water.
- While whisking constantly, gradually add 2 tablespoons of the hot ramen water to the peanut mixture.
- Add more ramen water a little at a time until the sauce is smooth and creamy.
- Add the hot noodles and toss until evenly coated.
- Transfer to a serving bowl and top with the soft-boiled egg, green onions, chili flakes, and sesame seeds.
- Serve immediately.
- Cook the topping egg for about 6 minutes for a runnier yolk or closer to 7 minutes for a slightly firmer center.
- Whisk constantly as you add the hot ramen water so the sauce becomes smooth instead of forming bits of cooked egg.
- Start with 2 tablespoons of ramen water, then add more only as needed. Too much can make the sauce watery.
- Finely grate the garlic so it blends evenly into the sauce.
- The sauce uses gently tempered egg. Use a pasteurized egg if undercooked egg is a concern.
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