- 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
Total
12 hours
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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