Ramyeon Pad Thai (Culinary Class Wars)
The ramyeon pad thai that went viral from the convenience-store battle on Netflix's Culinary Class Wars. Made entirely with convenience-store ingredients, with the sauce slightly dialed back so it's not too salty.
Ingredients
Ingredients
- Chicken breast80g
- Crab sticks100g
- Canned whelks (golbaengi)80g
- Onion100g
- Garlic cloves4
- Bean sprouts (mung)80g
- Instant ramyeon noodles2 packs
- Ramyeon soup powder1–1.5 packets
- Oyster sauce1 tbsp
- Soy sauce1 tbsp
- Sugar1 tbsp
- Lemon juice1–2 tbsp
- Eggs2
Directions
- 1
Slice the onion and garlic.
- 2
Shred the chicken breast and crab sticks along the grain.
- 3
Heat oil in a pan and fry the eggs to your liking; set aside.
- 4
Blanch the noodles and bean sprouts in boiling water, shock them in ice water, and drain well.
- 5
Stir-fry the onion and garlic in oil, then add the soy sauce and oyster sauce and sear them quickly, almost charring, to build a smoky aroma.
- 6
Add the ramyeon soup powder and stir-fry until it dissolves evenly.
- 7
Add the chicken, crab sticks, and whelks and stir-fry.
- 8
Add the blanched noodles and bean sprouts and toss everything together.
- 9
Sprinkle the sugar over everything for depth, then finish with a drizzle of lemon juice.
- 10
Plate the noodles and top with the fried egg to finish.
Tips
Cook the noodles only about 80% so they don't get soggy. Taste and add the remaining soup powder or soy sauce if it needs more seasoning — and feel free to add extra bean sprouts.