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

Prep Time: 2 hours-overnight

Cook Time: 10 minutes

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 

Method:

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.