Give instant ramen a serious upgrade!
Ditch the seasoning packet and cook the noodles instead in a DIY broth made with chicken stock, soy sauce and sesame oil. Take a page from your favorite noodle joint and top the soup with jammy eggs and crisped-up slices of HORMEL® Pepperoni. A sprinkle of sesame seeds and swirl of chili crisp kicks the dish up a notch with crunch, color and heat. It’s like takeout, only better!
Ingredients
| 2 | large eggs |
| ½ | cup HORMEL® Pepperoni |
| 2 | (3-ounce) packs ramen noodles |
| 3 | cups low-sodium chicken broth |
| 1 | teaspoon low-sodium soy sauce |
| 1 | teaspoon sesame oil |
| Green onions, sliced, for garnish | |
| Chili crisp, for garnish | |
| Sesame seeds, for garnish |
Directions
Bring a small pot of water to a boil and gently lower in eggs. Cook for about 6-7 minutes for a jammy soft-boiled center, then transfer to ice water to stop the cooking process. Peel eggs and set aside.
Heat a skillet over medium heat and add pepperoni. Cook until crispy and slightly curled, about 3-4 minutes. Remove from pan and set aside on a paper towel.
Bring chicken broth to a simmer in a saucepan over medium heat, Add ramen, and cook until tender, about 2-3 minutes. Remove from heat and stir in soy sauce and sesame oil.
Divide noodles and broth evenly among serving bowls. Top pepperoni, halved soft-boiled eggs, and green onions. Garnish with chili crisp and sesame seeds, and serve.