Shereen Pavlides’ Spicy Garlic Ramen Noodles

@CookingwithShereen

Serves: 4

12 ounces fresh ramen (from refrigerator section of an Asian Market)
1/2 cup garlic chili oil - divided
6 garlic cloves - minced
4 green onions - sliced, separate light greens from dark greens
2 1/2 tablespoons minced ginger
1/4 cup less sodium soy sauce
2 to 3 large eggs
chopped cilantro

In a 4-quart pot, bring water to a rapid boil over high heat. Add the ramen and cook until tender, about 2 minutes or according to package directions.

Strain and rinse the ramen under cool water to stop the cooking and rinse away any corn starch.

Heat half of the chili oil in a 12-inch non-stick skillet over medium heat.

Add the garlic, light green onions and ginger. Sauté until the garlic and ginger are fragrant, about 30 seconds.

Add the soy sauce and the ramen. Toss to evenly coat and warm the noodles, about 1 minute. Remove noodles to a medium serving bowl.

Add the remaining chili oil to the skillet and heat over medium-low heat. Add the eggs, sunny side up. Gently tilt the pan, basting the whites of the eggs with a spoon until set, 1 to 2 minutes. Slide the eggs out of the pan over the noodles.

Garnish with the remaining dark green onions and cilantro, because you’re extra fancy.