Instantly Creamy Ramen

"Bring 2 1/2 cups (600 ml) of water to a boil in a medium sized pot. Add 1 egg and cook for 7 mimutes. Remove the egg, peel and set aside. Add the ramen noodles to the pot and cook, according to the package instructions, around 3 minutes. While the egg and the noodles are cooking, add the mayonnaise, garlic, the remaining egg and seasoning packet to a large soup bowl. Whisk well to combine."

"Add about 1/4 cup (60 ml) of the ramen water to the mayonnaise mixture and whisk to combine. Then add the remaining ramen water and cooked ramen noodles. Stir until the sauce is creamy and evenly coats the noodles. Slice the cooked egg in half and place it on the noodles. Sprinkle with sesame seeds and scallions and drizzle with the chili crisp. Serve immediately."

Combine Kewpie mayonnaise, garlic, a raw egg, and the ramen seasoning in a large bowl and whisk until smooth. Bring water to a boil, cook an egg seven minutes, peel and set aside, then cook the ramen noodles in the same water. Add about 1/4 cup of the cooking water to the mayonnaise mixture to loosen it, then add the remaining water and noodles, stirring until the sauce coats the noodles. Slice the cooked egg and place it on top, then finish with sesame seeds, scallions, and a drizzle of chili crisp for a quick, satisfying ramen.

Read at Los Angeles Times