Modified Instant Ramen Three Ways

Ingredients

• 1 packet instant ramen noodles with seasoning, approximately 85 g (for the cheesy butter ramen)
• 1 large egg (for the cheesy butter ramen)
• 14 g butter (1 tablespoon)
• 120 ml whole milk (1/2 cup)
• 28 g melting cheese, such as American-style cheese or mild cheddar
• 1 teaspoon chilli oil
• 1 spring onion, thinly sliced
• 1 packet instant ramen noodles with seasoning, approximately 85 g (for the ginger-scallion ramen)
• 10 g fresh ginger, peeled and finely chopped
• 2 spring onions, thinly sliced
• 2 teaspoons neutral cooking oil
• 1 tablespoon chilli crisp
• 10 g crispy fried shallots (about 2 tablespoons)
• 1 packet instant ramen noodles with seasoning, approximately 85 g (for the eggy garlic ramen)
• 1 large egg (for the eggy garlic ramen)
• 1/2 teaspoon garlic powder
• 1 spring onion, thinly sliced

Method

1. For the cheesy butter ramen, bring a small saucepan of water to a boil. Carefully lower in 1 egg and boil for 6 minutes.
2. Transfer the egg immediately to iced or very cold water. Leave it for at least 5 minutes, then peel and halve it.
3. Cook the first packet of noodles in boiling water for 1 to 2 minutes, or according to the packet directions, until just tender. Drain thoroughly.
4. Melt the butter in a frying pan over medium-low heat. Add the milk and the full seasoning packet and stir until combined.
5. Add the drained noodles and cook for 1 to 2 minutes, tossing continuously, until the sauce lightly thickens and coats them.
6. Transfer the noodles to a serving bowl. Add the cheese and fold it through the hot noodles until melted.
7. Top with chilli oil, sliced spring onion and the halved soft-boiled egg. Serve immediately.
8. For the ginger-scallion ramen, finely chop the ginger and 2 spring onions.
9. Heat the neutral oil in a frying pan over medium heat. Add the ginger and spring onions and cook for 1 to 2 minutes until fragrant, without allowing them to burn.
10. Add approximately one-third of the second ramen seasoning packet and stir it into the aromatics.
11. Cook the second packet of noodles separately for about 2 minutes, or according to its packet directions. Reserve 2 tablespoons of cooking water, then drain.
12. Add the drained noodles and reserved water to the frying pan. Toss over medium heat for about 1 minute, until the noodles absorb the ginger-scallion seasoning.
13. Transfer to a bowl and top with the chilli crisp and crispy fried shallots. Serve immediately.
14. For the eggy garlic ramen, cook the third packet of noodles according to the packet directions.
15. Drain most of the water, leaving approximately 2 tablespoons in the saucepan. Reduce the heat to low.
16. Crack the remaining egg into the noodles and stir continuously over low heat until the egg is completely cooked and coats the noodles. Do not leave any visible raw egg.
17. Stir in the third seasoning packet and garlic powder. Transfer to a bowl, top with the remaining sliced spring onion and serve immediately.