Chili Crisp Ramen
This chili crisp ramen transforms instant noodles into a fiery and flavor-packed bowl in just 15 minutes. Quick to assemble and endlessly customizable, it delivers serious restaurant-level satisfaction at home in record time.
Spicy and savory ramen noodles elevated with chili crisp oil and a soft-boiled egg in 15 minutes.
Nutrition per serving
Ingredients
base
sauce
protein
garnish
Instructions
Soft-Boil the Egg
Bring a small pot of water to a boil. Gently lower the egg in and cook for exactly 6 minutes for a jammy yolk. Transfer to an ice bath and peel when cool enough to handle.
Cook the Noodles
Cook ramen noodles in boiling water for 2 to 3 minutes according to package directions. Drain most of the water leaving a quarter cup in the pot.
Season the Noodles
Add soy sauce and chili crisp oil directly to the noodles and toss well to coat every strand with the spicy aromatic oil.
Top and Serve
Transfer noodles to a bowl, halve the soft-boiled egg and place on top. Scatter green onions and an extra drizzle of chili crisp over everything.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.