Perfect Instant Ramen

I thought this was a good thing to make my son for lunch when he got up today.  It's Easter Sunday and he rarely gets a Sunday off from work so I expected I wouldn't see him until around noon time.  This is from chef Roy Choi.  Below is the blurb and recipe from the NY Times cooking site:

Make some instant ramen. Slide an egg into the hot broth, then some butter. Crown the steaming noodles with slices of American cheese. Scatter a bunch of toasted sesame seeds and chopped scallions across the top, if you want to. Hardly a recipe! But for the chef Roy Choi, who gave it to The Times in 2014, doctored instant ramen is a taste of Korean-American straight-from-the-bag soul food. The butter, egg and cheese help coat the ramen noodles and deepen their flavor. “It’s our snack, it’s our peanut butter and jelly sandwich, it’s our bowl of cereal,” Mr. Choi said. “It’s something that has been a part of my life forever.”

I looked in the cupboard and I had a couple of types of ramen but chose this one.

I have to admit that I was jealous he was getting this, but I am proud I had restraint in myself not to indulge in this hot mess, and besides, I'm still eating leftover chow mein 😏.

I got the rest of the ingredients ready.

I cooked the noodles.

I added the egg.

It put it in a bowl then added the butter & cheese and mixed.

I served after garnishing with the sesame seeds and green onions.  I had an obligatory taste first.  This tasted strangely amazing, lol.  I really liked the cheese flavor and it was nice and buttery!

Son loved it and said it was yummy.  He polished it off in no time.