Fire Oil and Egg Ramen


By Dane Feldman

Photo by Dane Feldman.

This is my first real attempt at cooking a ramen bowl, but it certainly won’t be the last. I used what I had in the house, but really any vegetable or meat can be added to this dish. Personally, I wouldn’t skip out on the eggs or the fire oil.

What you’ll need:
1 packet ramen noodles
2 eggs
1 cup chicken stock
1 tbsp Mongolian Fire Oil
2 tbsp soy sauce
1 tbsp sesame seeds
1/2 cup baby carrots
1/4 cup celery
1 Yukon gold potato

First, boil the eggs for about 20 minutes. Cube and cook the potato. Chop the celery and carrots.

In a separate pot, boil the ramen in chicken stock. When it comes to a boil, turn the heat down and add in the carrots and celery. When the vegetables start to soften, add the potato, soy sauce, and the hot oil. Stir and let cook for a few minutes.

Slice the eggs in half and serve the ramen in a bowl with the eggs. Garnish with the sesame seeds and add sriracha to taste.