Quick 10-Minute Instant Black Fried Ramyeon

Hi bloggers and food lovers, how ae you doing today? Do you guys like instant noodles? today I’m going to share the easiest lunch I can make. This time, I’m making the black fried ramyeon variety of instant noodles with a medium spice level.

These instant noodles went viral in my country because their flavor is more complex than their packaging suggests. After trying them, I found they’re delicious and definitely don’t disappoint. As a fan of Korean food, this is actually a Korean-style black noodle adapted to local tastes—it’s spicier, and served with just a sunny-side-up egg, it’s already mouthwatering. Okay, let’s jump right into the preparation steps

Sunny-Side-Up Egg

Before cooking the noodles, I heat some cooking oil in a pan, crack 1 egg into the pan, add a pinch of salt on top, and cook until the yolk is fully set or runny (depending on your preference), then set the egg aside.

Black Fried Ramyeon

Bring water to a boil in the same pan. Once boiling, add the noodles to the boiling water and cook for about 3–4 minutes. Once cooked, drain the noodles, then add the instant noodle seasoning to the pan containing the noodles. Optionally, add chili flakes, then stir all the ingredients until well combined. Notice the black color—the seasoning is plentiful and coats all the noodles.

Serving

Place the black fried ramyeon on a plate, then add the previously cooked sunny-side-up egg on top, and sprinkle with black sesame seeds and toasted white sesame seeds. The black fried ramyeon is ready to eat.