Golden Mayo Ramen: A Sweet & Tangy Noodle Delight
Golden Mayo Ramen: A Sweet & Tangy Noodle Delight
Create the ultimate Golden Mayo Ramen! This dish features springy ramen noodles tossed in a delicious sweet and tangy mayo sauce. It’s highly recommended for a late-night snack!
Wondering what to do with leftover ramen noodles? This recipe is the answer! While it might not be low-calorie, it’s incredibly delicious and makes for a satisfying meal. Perfect for using up those spare noodles!
Main Ingredients- Ramen noodles 2 servings
- Eggs 2
- Seaweed flakes 2 Tbsp
- Salt 2 pinches
Kimchi Topping- Finely chopped ripe kimchi 4 Tbsp
- Cooking wine 0.5 Tbsp
- Canned tuna (drained) 1 Tbsp
- Sesame oil 0.5 Tbsp
Golden Mayo Sauce- Mayonnaise 6 Tbsp
- Tonkatsu sauce 2 Tbsp
- Vinegar 1.5 Tbsp
- Sugar 1 Tbsp
- Finely minced hot chili pepper (like Cheongyang pepper) 1
- Pickled radish (danmuji) 2 strips
- Finely chopped ripe kimchi 4 Tbsp
- Cooking wine 0.5 Tbsp
- Canned tuna (drained) 1 Tbsp
- Sesame oil 0.5 Tbsp
Golden Mayo Sauce- Mayonnaise 6 Tbsp
- Tonkatsu sauce 2 Tbsp
- Vinegar 1.5 Tbsp
- Sugar 1 Tbsp
- Finely minced hot chili pepper (like Cheongyang pepper) 1
- Pickled radish (danmuji) 2 strips
Cooking Instructions
Step 1
Finely mince the pickled radish (danmuji) and the hot chili pepper. These ingredients will add great flavor and texture to your sauce.
Step 2
In a bowl, combine all the Golden Mayo Sauce ingredients: mayonnaise, tonkatsu sauce, vinegar, and sugar. Add the minced pickled radish and hot chili pepper. Whisk thoroughly until the sugar is completely dissolved and you have a smooth, creamy sauce.
Step 3
For the Kimchi Topping, combine the finely chopped kimchi, cooking wine, drained canned tuna, and sesame oil. Mix everything well. Using slightly fermented, ripe kimchi will enhance the overall flavor profile with a pleasant tanginess.
Step 4
Heat 1 tablespoon of cooking oil in a pan over medium-low heat. Add the kimchi topping mixture and stir-fry until the moisture evaporates and the kimchi becomes slightly thick and concentrated. This process intensifies the kimchi’s flavor.
Step 5
Cook the ramen noodles, but undercook them by about 1 minute compared to the package instructions – you want them slightly al dente. Drain the noodles thoroughly, shaking off as much water as possible. Immediately add the egg yolks and 2 pinches of salt to the hot noodles. Quickly toss everything together with chopsticks until the yolks coat the noodles evenly. (Cooking time may vary depending on the noodle brand; I cooked mine for about 2 minutes.)
Step 6
Don’t discard the egg whites! We’ll use them for a delicious topping. To prevent the noodles from getting soggy while you prepare the whites, it’s best to separate the yolks and whites before cooking the noodles, and then cook the whites first. Once cooked, chop the egg whites into bite-sized pieces.
Step 7
Heat 2 tablespoons of cooking oil in a clean frying pan over high heat until it’s shimmering. Add the yolk-coated noodles and stir-fry quickly for about 1 minute. This step gives the noodles a slightly chewy and sticky texture. If you prefer a less sticky texture, you can skip this stir-frying step and proceed to the next. If you skip this step, ensure your noodles are fully cooked.
Step 8
Transfer the stir-fried noodles to a serving plate. Drizzle generously with the prepared Golden Mayo Sauce. Top with the sautéed kimchi mixture, seaweed flakes, and the cooked egg white pieces.
Step 9
Your delicious Golden Mayo Ramen is now ready to be enjoyed! (Pro Tip: I found it much easier to mix everything in a larger, wider bowl than a small one. Highly recommended!) Watching the recipe video on the page provides great support for recipe creators. Enjoy!
