Creamy Buldak Chicken Ramen

Ingredients

The Chicken

• Chicken thighs
• Oak'a Sweet-Garlic Spice Mix

The Ramen & Sauce Base

• 1 pack Buldak Ramen (noodles, spice & sauce packet)
• 1 egg yolk
• 1 tbsp Hellmann's Light mayonnaise

Toppings & Sides

• 2 handsful Edamame beans
• 1 head of Pak Choi
• 2 eggs (for boiling)
• Sesame seeds (for garnish)
• Ramen noodle water

Instructions

1. Prep the Chicken & Toppings

1. Season the chicken thighs generously with Oak'a Sweet-Garlic Spice Mix.
2. Cook in the air fryer at 200°C for about 15 minutes, or until the internal temperature reaches 75°C. Slice once done.
3. Boil the edamame beans in water for 10 minutes, then drain.
4. Blanch one head of Pak Choi in boiling water for 5 minutes.
5. Boil 2 eggs for exactly 8 minutes (to get that perfect soft-boiled center with a slightly runny yolk). Cool in ice water, peel, and cut in half.

2. Build the Sauce Base

1. In your serving bowl, empty the Buldak spice packet and the liquid Buldak sauce packet.
2. Add 1 raw egg yolk and 1 tablespoon of Hellmann's Light mayonnaise to the bowl.
3. Mix everything together thoroughly until it forms a smooth, uniform, and creamy paste.

3. Noodles & Assembly

1. Boil the ramen noodles according to the package instructions. Do not throw away the noodle water!
2. Transfer the cooked noodles directly into the bowl with the sauce base. Toss and coat the noodles thoroughly so the sauce sticks to them.
3. Pour in some of the hot noodle water to loosen the sauce and create a rich broth consistency.
4. Arrange all your prepared toppings on top: the sliced chicken, edamame beans, blanched pak choi, and the 8-minute soft-boiled eggs.
5. Garnish with sesame seeds and serve hot!