Boil some water, add tomato and chili oil, and cook for 1 minute. Put in the ramen noodles, the sauce packets, soy sauce, chives, and egg. Stir the egg in to make the creamy broth, then boil until ...

Stir in the tomato paste and carrot ... swapping in instant ramen for the thin Chinese egg noodles customarily used to make chow mein. The ramen doesn’t require actual cooking—it needs ...

Bring a saucepan of water to a gentle boil over a medium heat, then carefully lower the egg into the water using ... Add the flavouring to the ramen noodles and stir through.

Stir in tomato paste and cook until it darkens, 3-5 minutes. In a food processor or blender, purée until smooth. Season with salt. Prepare the egg salad: Bring a medium pot half-filled with ...