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Spicy Tuna Over Crispy Instant Ramen Noodles Recipe from "Every Way to Make Instant Ramen"

Turns out you can make homemade ramen without JUST following the package directions.

Turns out you can make homemade ramen without JUST following the package directions.

Prep Time: 2 hours-overnight

Cook Time: 10 minutes


  • 4 packs (520g) of Shin Black Ramen, (use 4 noodles and 4 seasoning packets)

  • Vegetable oil for frying

  • 6 oz sashimi grade tuna, finely diced

  • ½ cup (115g) Kewpie mayonnaise

  • ¼ cup (58g) Sriracha

  • 1 clove garlic, grated

  • Green onion, thinly sliced for garnish

  • Toasted sesame seeds, for garnish

  • 1 Avocado, thinly sliced 

  • Flaky Salt, for garnish 


  1. Cook ramen noodles in boiling water and all their seasoning packets, then drain. 

  2. Press noodles into a ⅛ inch sheet tray lined with plastic wrap, cover with more plastic wrap then invert onto another sheet tray and weigh down with 2 soup cans or something similar. Refrigerate for 2 hours or ideally overnight.

  3. Remove ramen from sheet trays and trim edges. Then cut in half lengthwise, making two equal strips. Then cut into 1-inch strips. 

  4. Fill a Dutch oven halfway with vegetable oil and heat to 350°F (176°C). Deep fry your 1-inch ramen strips until golden and crispy, about 3-4 minutes. Once crispy, drain and set aside.

  5. To make the spicy tuna, to a medium mixing bowl add kewpie mayo, Sriracha, and garlic, and mix to combine.  Add in the tuna, season with salt to taste, and fold together. 

  6. Top each 1-inch piece of fried ramen with spicy tuna, diced or sliced avocado, flakey sea salt, sesame seeds and green onion. Plate and enjoy.

1 Comment

Alex Gan
Alex Gan
2 days ago

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