Ramen

1. 1

   Bring a pot of water to a boil for the noodles. When the water boils, cook the noodles per the package instructions.

2. 2

   Combine the chicken stock, rice wine vinegar, and fish sauce in a small saucepan and place over medium-high heat. Meanwhile, crack the eggs into a small bowl, break the yolks, and lightly whip. When the stock comes to a heavy simmer, stir the egg into the stock using chopsticks. Stir constantly for 2-3 minutes.

3. 3

   In a wok, add the sesame oil and place over medium-high heat. When the oil is hot, add the green onion, ginger, garlic, and chili garlic sauce. Cook for 5 minutes, stirring occasionally.

4. 4

   Here's where logistics shine. Add the soy sauce to the wok to break up any bits that might have stuck. Then drain the noodles and stir them into the ginger-garlic-chili in the wok. Divide the noodles into two bowls and add the stock-and-egg mixture to the bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.