Spicy Tuna Over Crispy Instant Ramen Noodles
Joshua Weissman thinks outside the box (literally) when it comes to instant ramen.
Joshua Weissman•
Jun 16, 2024
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Ingredients (10)
Ingredients (10)
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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