- 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
Spicy Tuna Over Crispy Instant Ramen Noodles
Joshua Weissman thinks outside the box (literally) when it comes to instant ramen.
Prep
Overnight
Cook
10 minutes
Serves
1
people
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Ingredients
Directions
- Cook ramen noodles in boiling water. Add all their seasoning packets, then drain.
- 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.
- Remove ramen from sheet trays and trim edges. Then cut in half lengthwise, making two equal strips. Cut into 1-inch strips.
- 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.
- 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.
- 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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