Ingredients:

  • 2 packs (160g) ramen noodles
  • 4 cups (950ml) water
  • 2 tbsp (30ml) toasted sesame oil
  • 3 cloves (15g) garlic, minced
  • 3 tbsp (45ml) soy sauce
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5ml) rice vinegar
  • ½ tsp (2.5g) ground ginger
  • 2 large eggs
  • 2 stalks (30g) green onions, thinly sliced
  • 1 tbsp (8g) toasted sesame seeds
  • 1 tsp (5ml) chili oil

Instructions:

  1. Bring water to a rolling boil in a medium pot. Add ramen noodles and cook for 1 minute less than package instructions. Reserve 2 tbsp (30ml) of the starchy pasta water before draining.
  2. Place a large skillet or wok over medium heat and add toasted sesame oil. Once shimmering, add minced garlic and ground ginger; stir-fry for 30-60 seconds until fragrant and pale gold.
  3. Reduce heat to medium-low. Stir in soy sauce, maple syrup, rice vinegar, and the reserved pasta water. Simmer for 1-2 minutes until the sauce thickens and becomes glossy.
  4. Add the drained noodles to the skillet and toss vigorously for about 60 seconds until the noodles are thoroughly coated and have absorbed the sauce.
  5. Divide the noodles between two bowls. Top with prepared eggs, sliced green onions, toasted sesame seeds, and chili oil.