Crack Instant Ramen Recipe
It's Crack because you can't stop eating it and the cravings are for real. This dish is my high/low wet dream.
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Ingredients
- 1 - 4.2 oz packet shin ramyun/shin ramyun black noodle soup (NOT MARUCHAN!)
- 1 jalapeño, sliced
- 1 petit filet mignon, or other type of small steak (optional)
- asian dumplings/wontons, your choice
- 2 slices American cheese
- 2 eggs
- 1 tsp white distilled vinegar
- 1 stalk scallion, chopped, for garnish
- toasted sesame seeds for garnish
- cilantro, chopped, for garnish
- Miller High Life, because that seems very appropriate for this situation
Instructions
- If cooking steak, preheat pan or cast iron over medium heat.
- Grab a very small pot and add enough water to submerge 2 eggs. Add vinegar to that and bring to a boil.
- Place 2⅓ cups cold water in another not-as-small pot. Add sliced jalapeño and bring to a boil.
- Start cooking your steak to your desired temp. I love mine rare, plus it will absolutely cook more in the scalding hot ramen! Once you flip your steak, it's time to cook your ramen.
- Throw noodles and packet mixes into boiling jalapeño water and cook for 4½ minutes. If you feel like a lot of water has evaporated since beginning of boil, simply add some more.
- Read instructions for boiling method of cooking your dumplings/wontons. If they take 2 minutes, throw them into the boiling ramen when it's 2 minutes away from being done. You get the picture.
- Ramen and steak should be done at roughly the same time. Empty ramen and dumplings into a bowl. Immediately slap the 2 slices of American cheese on top. Place steak on a cutting board to rest.
- Time to poach some eggs! Crack open eggs and simply drop contents directly into boiling vinegar water. Cook for 2 minutes.
- Remove eggs from water with a slotted spoon and place on your ramen.
- Slice your steak and add that to the dish.
- Garnish with scallion, sesame seeds, cilantro, and more hot pepper if ya want!
- When ready to eat, break yolks and mix everything together well. You really want the American cheese to incorporate into the broth, that's what it's there for.
- Relish in the perfectly delicious high/low that you've created, you clever son-of-a-bitch.
Notes
JUST THE TIPS!
1.) Set up your 'mis en place.' This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it's time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable!
2.) Timing is everything for this dish. Read and re-read the instructions. Set yourself up for success.
3.) Shin Ramyun/Shin Ramyun Black can be found at your local Asian grocery store. Looks like Target and Amazon sell it. I've seen it at Cub Foods. We get them in bulk from Costco. I only recommend this brand in packet form, not bowl.
4.) The variations on this dish are endless. I've added mini shiitakes at the same step you'd add the jalapeño. Practically any veg, or even chopped kimchi, will do. I would NOT do a different cheese. The point of the American cheese is to add a sweetness to the broth that really rounds out the dish. Plus it's very meltable. Cheddar, for example, would not work.
Tried this recipe?Let us know how it was!