How To Make The Perfect Instant Ramen August 04, 2015 20:41
Any child who grew up in the 80's and 90's are all too familiar with instant ramen. Instant Ramen has been a staple for offices and dorm rooms across the nation. With it's introduction into the U.S. in 1971, it is now consumed over 4 billion times a year.
Instant Ramen was invented by the Nissin Food Company in 1958. They discovered that noodles that were flash fried had a longer shelf life than their counterparts. Once considered a luxury item for it's novelty, you can now buy a packet of instant ramen for mere pennies. There is rarely any other food that can give you the same bang for your buck, and there never will. But sometimes the little flavor packets that are included with the instant ramen just isn't enough.
So introducing the world famous Chef Roy Choi who has the perfect recipe to spice up that plain old ramen.
2½ cups of water
2 pack of Sapporo Ichiban Ramen
½ teaspoon of butter
2 slices of American Cheese
¼ teaspoon of toasted sesame seeds
½ scallion (green part only)
- Add water into the saucepan, then add the noodles once the water is boiling.
- Leave noodles in for 2 minutes then add flavor packets.
- Cook for another 3 minutes then turn down the heat. Crack the eggs into the noodles, but do not mix. Cover the raw egg with hot noodle.
- Add some butter into the broth and allow the egg to poach for about 3 minutes.
- Pour the noodles into a bowl, but be careful not to break the egg.
- Finally add the cheese, sesame seeds, thinly sliced scallions and stir gently. Voila, the perfect instant ramen!
Mr. Choi is a Los Angeles based, classically trained chef, and has worked in 4 to 5 star restaurants before opening up the very popular Kogi food truck in 2008. Since then he runs his own restaurants all across Los Angeles, and was even voted the best new chef of 2010 by food and wine magazine.
watch the making of the ramen.