This Spicy Chilli Oil Ramen is proof that instant noodles don’t have to be boring. By stirring in a silky egg yolk, garlic, and creamy mayo, then finishing with a generous spoonful of Marion’s Kitchen Crispy Chilli Oil, you’ll get a bowl that’s rich, spicy, and full of umami goodness. It’s quick, it’s comforting, and you can dress it up with soft-boiled eggs, bok choy, or your favourite protein. Perfect for those nights when you want maximum flavour with minimum effort.
1 pack Shin Ramyun (or your favourite instant ramen)
2 cups water
1 egg yolk
½ tbsp minced garlic
½ tbsp chopped spring onion
1 tbsp mayonnaise
2 tbsp Marion’s Kitchen Crispy Chilli Oil
2 soft-boiled eggs (halves)
A few bok choy leaves (optional)
- Bring the water to the boil in a small saucepan . Add the ramen noodles and cook according to packet instructions.
- While the noodles are cooking, place the egg yolk, garlic, spring onion, mayonnaise, and Marion’s Kitchen Crispy Chilli Oil in a serving bowl . Stir to combine into a creamy sauce.
- Once the noodles are cooked, reserve ½ cup of the cooking water, then drain the rest.
- Add the hot noodles to the bowl with your sauce and toss well, adding splashes of the reserved cooking water until you have a silky, glossy coating on the noodles.
- Top with soft-boiled eggs, and bok choy if using. Drizzle with extra Crispy Chilli Oil for that final fiery kick and enjoy immediately.
