Ingredients

1 pack instant ramen noodles (discard flavor packet)

1 tablespoon unsalted butter

2 cloves garlic, finely minced

1 teaspoon soy sauce

1 teaspoon sriracha, or to taste

1 large egg

1/3 cup shredded cheddar cheese or mozzarella

1 green onion, thinly sliced

1 teaspoon toasted sesame seeds (optional)

Freshly ground black pepper, to taste

Instructions

Step 1: Fill a small pot with water and bring it to a rolling boil. Add the instant ramen noodles and cook for 2–3 minutes until just tender. Drain the noodles, reserving 2 tablespoons of the cooking water.

Step 2: While the noodles cook, melt the butter in a nonstick skillet over medium heat. Add the minced garlic and sauté for 1 minute, stirring constantly, until fragrant but not browned.

Step 3: In a bowl, whisk together the egg, shredded cheese, soy sauce, sriracha, and the reserved noodle cooking water until smooth.

Step 4: Add the drained noodles to the skillet with the garlic, then reduce the heat to low.

Step 5: Pour the egg and cheese mixture over the noodles. Stir continuously with tongs or chopsticks for 1–2 minutes until the sauce thickens and coats the noodles evenly. Be careful not to overcook to avoid scrambling the egg.

Step 6: Transfer the noodles to a serving bowl. Garnish with sliced green onion, toasted sesame seeds if using, and freshly ground black pepper. Serve immediately while hot.

Tips & Variations

Use mozzarella for a milder, creamier texture or cheddar for a sharper flavor.

Add a splash of rice vinegar or a squeeze of lime for a subtle tang.

Include cooked vegetables like spinach or mushrooms for extra nutrition.

Adjust sriracha to your preferred level of spiciness or substitute with chili flakes.

FAQs

Can I use other types of cheese?

Yes, cheeses like Monterey Jack, gouda, or even parmesan work well, depending on the flavor and meltiness you prefer.

How do I prevent the egg from scrambling?

Stir continuously over low heat once you add the egg mixture and remove from heat as soon as the sauce thickens. This gentle cooking keeps the sauce creamy without turning it into scrambled eggs.