Directions: |
Directions:Remove the ramen from the packaging; you’ll notice that there are two solid squares of noodles stacked together with a bit of a gap between them. Soak the entire thing in hot water for 60-90 seconds, until you can unfold and break the mass of ramen into two separate squares, then set each on paper towels to dry.
Begin preheating a large nonstick skillet over medium-high heat. In a small bowl, add the eggs, milk, chives/scallions, and half the ramen seasoning packet and beat vigorously with a fork until smooth and silky, about 30 seconds.
Coat the bottom of the skillet with oil from the jar of chili crisp, then pour the egg mixture into the pan. Swirl the pan around so the egg spreads out into a thin layer, then place the ramen noodle squares in the skillet side by side on top of the egg mixture; this will cause the bottoms of the noodle squares to get eggy. After a few seconds, flip the noodle squares over so that there’s an eggy coating on top, and the bottoms are sitting atop the egg layer.
Once you’ve got the ramen squares placed on the egg layer, cook for 1-2 minutes until the eggs are mostly set, then brush the tops of the ramen squares with a bit more chili oil and flip the whole thing over (see it at 1:23 in the video above). Use a slotted spoon to scoop up as much chili crisp from the jar as you think you can handle, smear it on top of the eggs, then cover each side of the egg surface with a slice of American cheese. Using a spatula, fold in the draping edges of cooked egg so they’re sitting on top of the ramen halves, then fold the ramen over onto itself, closing it up like a book to form a sandwich. Remove from heat and let it sit for about two minutes to set, then eat immediately. |
This recipe for Spicy Ramen Omelet is from