Ramen with egg and cheese from Chef Roy Choi


pkg. instant ramen noodles
1 egg
1 tsp. butter
grated carrot, fresh spinach, or leftover veggies (totally optional)
2 processed cheese slices
toasted sesame seeds
chopped green onion
Sriracha

Cook the noodles like you normally would – according to the package directions – when the noodles are about halfway cooked, crack in the egg and poach it in the broth over low heat, basting with broth or covering with a lid briefly to help it cook through.

Carefully pour the lot into a bowl, add the butter and any veggies you like, and immediately top with the cheese slices. Sprinkle with sesame seeds, green onion and Sriracha to taste and serve immediately.