Main Dishes

Spicy Tuna Over Crispy Instant Ramen Noodles

Joshua Weissman thinks outside the box (literally) when it comes to instant ramen.

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Prep:
Overnight
Cook:
10 minutes
Serves:
1
people
Spicy Tuna Over Crispy Instant Ramen Noodles
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Ingredients

  • 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

Directions

  1. Cook ramen noodles in boiling water. Add all their seasoning packets, then drain. 
  2. Press noodles into a ⅛ inch sheet tray lined with plastic wrap and cover with more plastic wrap. Invert onto another sheet tray and weigh down with 2 soup cans or something similar. Refrigerate for at least 2 hours, ideally overnight.
  3. Remove ramen from sheet trays and trim edges. Then cut in half lengthwise, making two equal strips. 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. Drain and set aside.
  5. To a medium mixing bowl add kewpie mayo, Sriracha, and garlic. 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.

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