Viral Creamy Ramen Hack
The ramen upgrade you didn’t know you needed. This viral creamy ramen hack transforms everyday instant noodles into a creamy, flavour-packed comfort meal in minutes.
20mins
Easy
1
What you’ll need
INGREDIENTS
- 2 slices SunPork Pork Belly Rashers
- 1 egg, yolk and white seperated
- 1 Tbsp. mayonnaise (Kewpie mayo recommended)
- 1 pack dry seasoning (from instant noodle pack)
- 2 garlic cloves, minced
- 2 cups water, boiled
- 100g oyster mushrooms, sliced
- 1 pack Jin instant ramen noodles (or your preferred instant ramen noodles)
- 1 pack dehydrated vegetables (from instant noodle pack)
- 1 bunch bok choy
- 1 spring onion, sliced
- 2 tsp. chilli crisp oil (optional)
- Salt and pepper, to taste
- Sesame seeds/black and white, to garnish
How to make it
- In a serving bowl, add the egg yolk, mayonnaise and the dry seasoning packet from your ramen. Whisk it together until it forms a smooth, rich paste.
- In a fry pan, heat a little oil over medium-high heat and lay the strips flat. Fry for 3-5 mins per side until the fat renders and the edges turn golden and crisp, then reduce the heat to medium and continue cooking for another 5-8 mins. Set aside to cool and then slice into 1-2cm strips
- In a saucepan, heat oil and fry the minced garlic for 1-2 mins. Then add in boiled water. Add in mushrooms, ramen noodles and any dehydrated vegetable flakes. Cook until the noodles are just shy of your preferred doneness.
- Add in bok choy and cook off for 1 min. At the same time pour in the remaining egg white into the saucepan and then stir to split up the egg.
- Pour a splash of the hot noodle water into your bowl with the mixture. Whisk vigorously until well incorporated into the mixture.
- Add the cooked ramen noodles into the creamy sauce bowl. Pour in more of the noodle water until you reach your desired soup consistency.
- Serve with pork belly and garnish with spring onions, chili crisp oil, pepper, and sesame seeds. Enjoy!
