Time/Cook Time: 20 minutes
Serving Size: 1 bowl
Ingredients:
- 2 large eggs
- 2 packs of Indochine Ramen (aka the red one)
- Note: Make sure to get the hot and spicy version so that you can have the chili flake seasoning, not the sambal.
- 2 tablespoons neutral oil (not butter)
Instructions:
Fill a small pot halfway with water, cover with a lid and boil.
In the meantime, cut apart and open all of the flavoring packets. There should be two packets of dried garlic, two packets of dark soy sauce, two packets of oil, two packets of seasoning and two packets of chili powder.
Once the water comes to a rolling boil, stick your noodles in and cook for one to two minutes. Strain and let sit for two minutes.
Drain the water and put your noodles in a bowl.
Next, mix in your seasoning packets. Then mix in your garlic packets. Then mix in your oil packets. (It’s important to do these in order as you are trying to avoid clumping.) Then put in dark soy sauce and chili flakes and mix.
While marinating, heat a small pan over medium high heat and cook your eggs however you like them (I prefer a double fry).
If you want to feel fancy, julienne (cut into matchsticks) a small cucumber with skin on it to put on top.
