Main ingredients 🥩
Fire chicken stir-fried noodlesEggsMozzarella cheese
Solo Cooking God's Fire Chicken Steamed Egg Cheese Ramen
A special ramen dish that combines creamy steamed egg made in the microwave with spicy fire chicken stir-fried noodles and cheese for a milder enjoyment
🙋 Recommended for
- ⭐ Those who want to enjoy the spiciness of fire chicken stir-fried noodles in a milder, more delicious way
- ⭐ Those who want to try a unique convenience store hack-style late-night snack
Ingredients needed 🛒1 servings
- 1 pack of fire chicken stir-fried noodles
- 2 eggs
- Mozzarella cheese, as needed
Recipe 🍳
- Crack 2 eggs into a microwave-safe container, add half a cup of water, and whisk until well combined.
- Cover the container with plastic wrap, poke a few holes in it, and microwave for about 2-3 minutes to make moist steamed egg.
- While the steamed egg is cooking, boil the fire chicken stir-fried noodles in boiling water until about 40% cooked (still slightly firm), then drain.
- Add the fire chicken liquid sauce to the cooked noodles and toss well.
- Carefully place the dressed noodles on top of the finished steamed egg.
- Generously top with mozzarella cheese and sprinkle the included garnish soup (seaweed flakes, sesame seeds).
- Cover with plastic wrap again and microwave for another 1-2 minutes until the cheese melts to finish.
- Mix eggs and water in a container and microwave to make moist steamed egg.
- Parboil the fire chicken noodles, toss with the liquid sauce, and place on top of the steamed egg.
- Top with cheese and garnish, then microwave once more to melt the cheese.
Cooking tips 💡
- Microwave cooking times for the steamed egg may vary depending on your microwave's power, so adjust the heating time while checking the condition.
- If the noodles are fully cooked, they may puff up and burst during the second microwave heating, so it's important to undercook them slightly, keeping them a bit firm, for the best texture.
- Using a mix of cheddar and mozzarella cheese will make the flavor much richer.
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