This creamy Buldak ramen recipe starts with two packs of Carbonara-flavor noodles. Egg yolks, mayonnaise, garlic, and the packet seasonings make the sauce, with cooked chicken seasoned with Willie Pete Chicken Seasoning on top.
Combine the yolks, packet seasonings, a heaping tablespoon of mayonnaise, and minced garlic while the water heats. Reserve the cup of hot noodle water called for in the directions before draining, then whisk it into the bowl and toss with the noodles.
Use pasteurized eggs for this method
The yolks are mixed into a serving bowl rather than cooked in a pan, so use pasteurized eggs for this preparation. See the FDA egg preparation guidance. Use already-cooked chicken and have it ready to slice before you finish the noodles.
The recipe makes two servings and allows about 15 minutes including preparation.
Two packs of Buldak Carbonara ramen become a creamy noodle bowl with pasteurized egg yolks, mayonnaise, garlic, and hot noodle water. Finish with cooked chicken seasoned with Willie Pete. The recipe serves two and takes about 15 minutes including preparation.
Fill a pot with water and add salt. I used Whiskey Smoked Sea Salt. Place it on high heat to boil.
While the water is heating, grab your serving bowl. Crack the two eggs and separate the yolks from the whites. Place only the two egg yolks into the empty serving bowl.
Open the ramen packages and add all the sauce packets (liquid) and powder/seasoning packets directly into the bowl with the yolks.
Add the heaping tablespoon of mayonnaise and the tablespoon of minced garlic to the bowl. Mix all together.
Once the water is rolling boil, add the two blocks of dried noodles.
Boil for approximately 5 to 5.5 minutes (or until al dente).
Before draining the noodles, carefully scoop out 1 cup of the boiling pasta water.
Pour the hot water directly into the serving bowl containing the yolks, mayo, garlic, and seasoning mixture.
Mix vigorously with a spoon or whisk until the mayonnaise and yolks blend smoothly with the hot noodle water to make a creamy sauce.
Drain the rest of the water from the noodles.
Add the cooked noodles immediately to the bowl with the creamy broth.
Toss the noodles thoroughly until they are well-coated in the sauce.
Make a warm cowboy butter sauce with garlic, fresh herbs, lemon, Dijon, Willie Pete, and Crispy's Mango Habanero for your next steak or wild game dinner.
Make a warm cowboy butter sauce with garlic, fresh herbs, lemon, Dijon, Willie Pete, and Crispy's Mango Habanero for your next steak or wild game dinner.
These smoked chuck roast burnt ends start with Ma Deuce seasoning and finish in a foil-covered braise with butter, maple syrup, and brown sugar. Serve as is or with Hellfire...
These smoked chuck roast burnt ends start with Ma Deuce seasoning and finish in a foil-covered braise with butter, maple syrup, and brown sugar. Serve as is or with Hellfire...
