Late Night Souped-Up Instant Ramen
A rich and comforting late-night instant ramen upgraded with a flavorful stir-fry of sausage, onions, garlic, Sichuan pepper, and chili paste. The broth is made extra creamy and savory with melted American cheese and topped with a soft-boiled egg, fresh scallions, and crunchy tenkasu.
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🍳 Cooking Flow
Boil water, start cooking the soft-boiled egg, and prepare ramen noodles. → Stir-fry sliced sausage, onion, crushed garlic, Sichuan pepper, and chili paste in a wok. → Dissolve soup base in hot noodle water in a bowl and melt in a slice of American cheese. → Add noodles into the broth, top with the egg, spicy stir-fry mixture, scallions, and tenkasu.
Cooking Steps
Brief Cooking Order
Boil water, start cooking the soft-boiled egg, and prepare ramen noodles. → Stir-fry sliced sausage, onion, crushed garlic, Sichuan pepper, and chili paste in a wok. → Dissolve soup base in hot noodle water in a bowl and melt in a slice of American cheese. → Add noodles into the broth, top with the egg, spicy stir-fry mixture, scallions, and tenkasu.
Introduction
A rich and comforting late-night instant ramen upgraded with a flavorful stir-fry of sausage, onions, garlic, Sichuan pepper, and chili paste. The broth is made extra creamy and savory with melted American cheese and topped with a soft-boiled egg, fresh scallions, and crunchy tenkasu.
Step 1
Bring a small pot of water to a boil on the stove.
Step 2
Thinly slice the sausage and onion, then add them into a wok with cooking oil and cook over medium heat.
Step 3
Crush Sichuan peppercorns, garlic cloves, and a pinch of salt/MSG into a paste using a mortar and pestle.
Step 4
Add the crushed garlic-pepper paste and chopped cured meat into the wok, stir-frying until fragrant and lightly caramelized.
Step 5
Gently lower an egg into the boiling pot of water and boil for about 6 to 6.5 minutes for a soft-boiled egg.
Ingredients List
Important Notes
Melting a slice of American cheese into the broth creates a creamy, rich texture without altering the core flavor.
Boiling the egg directly in the noodle water saves cookware and time during late-night cooking.
Grinding fresh Sichuan peppercorns and garlic in a mortar releases intense aromatics before frying.
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