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Creamy Instant Ramen Noodles-Restaurant Style 

creamy instant ramen

For a while now I've been trying to up my game with ramen.  Who doesn't love a good instant ramen pack?  But... it can get boring and doesn't fill you up all the way. 

I've discovered a new way to spice up your ramen dinners and I don't think ill ever make ramen the same again. 

For a little extra protein, I added a 6 minute boiled egg, but there is always room for some chicken, sausage, or mushroom.  Your opportunities are endless.  

Another tip to this dish is to boil it in the amount of water as directed on the packet.  As I once used to do and fill it up to whatever I felt necessary, but in this case, you need that specific amount for the noodles to absorb and for the sauce to combine in. So read carefully! 

creamy instant ramen


​For the sauce

  • 1 TBS mayo 

  • the desired amount of sriracha (I like 1 Tsp)

  • 1 Tsp of minced garlic 

  • 1 egg

  • seasoning packet from ramen bag

Everything else

  • Dried ramen from the bag 

  • water as instructed from the package 

  • 1 egg for boiling a 6-minute egg 

  • 1 scallion for topping 


  1. Bring your water to a boil and place your noodles in the water

  2. Have your other pot of water boiling for your 6-minute egg, once boiling place the egg in water. 

  3. Chop your scallions and set them aside for later 

  4. In the same bowl, you will eat the ramen out of, mix everything for the sauce.  It will become a creamy/gooey mix.  

  5. Once the 6-minute egg is finished let it cool in an ice bath so you don't burn your hands when peeling it. 

  6. Once your noodles are cooked slowly pour about a cup of the hot water into the sauce to combine it in sections.  mix it, then pour the rest of the water and noodles into the sauce.  Stir everything in the bowl until all contents are incorporated. 

  7. Finally, top with scallions and your 6-minute egg sliced in half. Enjoy!

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