Perfect Instant Ramen
- Makes
- 1 serving
- Time
- 10 minutes
- From
- Roy Choi, adapted by Jeff Gordinier, NYT Cooking
Make some instant ramen. Slide an egg into the hot broth, then some butter. Crown the steaming noodles with slices of American cheese. Scatter a bunch of toasted sesame seeds and chopped scallions across the top, if you want to. Hardly a recipe! But for the chef Roy Choi, who gave it to The Times in 2014, doctored instant ramen is a taste of Korean-American straight-from-the-bag soul food. The butter, egg and cheese help coat the ramen noodles and deepen their flavor. “It’s our snack, it’s our peanut butter and jelly sandwich, it’s our bowl of cereal,” Mr. Choi said. “It’s something that has been a part of my life forever.” —Jeff Gordinier
Ingredients
Green amounts are scaled. Anything else is as written, so adjust it yourself.
Method
Amounts and times written inside the steps are for the original quantity.
- Bring 2 ½ cups of water to a boil in a small saucepan. Add the noodles and cook for . Add the flavor packet, stir, and continue to cook for another .
- Remove the pan from the heat and carefully add the egg. Do not stir; pull the noodles over the egg and let sit for one minute to poach.
- Carefully transfer everything to a serving bowl, add the butter, cheese and sesame seeds and mix. Garnish with the scallions if desired.