My go-to late night dinner after working a busy shift in a kitchen. This is a 5-minute ramen that uses the seasoning sachets from a packet of Shin Ramen Black as the broth base. All the packets go in: powder, oil, dried vegetables, which gives you a well-seasoned, spiced broth without having to build one from scratch. Peanut butter goes in with the seasoning before the noodles, so it has time to melt into the liquid and emulsify with the broth. It adds fat and body without making it taste noticeably of peanuts. The egg is beaten and stirred in gradually while the broth is still moving, which distributes it in fine strands through the liquid rather than setting it in clumps.

The recipe uses 500ml of water, which is less than the packet instructions suggest. Less water means a more concentrated broth, richer and more intensely seasoned. Pre-cooked chicken goes in with the noodles so it just needs to warm through. The whole cook is about 5 minutes from cold water. I eat this after a long service when I want something hot and savoury without much effort. It scales up easily if you have multiple pots going at once.

Ingredient Notes

Shin Ramen Black:

Shin Ramen Black is a Korean instant noodle that comes with three seasoning sachets: a powder packet, a flavoured oil packet, and a dried vegetable and meat packet. It has a higher spice level and more depth than standard instant ramen, and that intensity works well against the peanut butter. Any instant ramen brand works as a substitute, but the flavour of the finished dish will be milder. Look for it in Asian supermarkets or the international aisle of larger supermarkets.

Crunchy peanut butter:

Crunchy peanut butter adds both fat and texture. It melts into the hot broth and emulsifies with the liquid, adding body to the broth without thickening it noticeably. The peanut pieces give a small amount of crunch against the soft noodles. Smooth peanut butter works fine if that’s what you have, but you lose the textural contrast. One tablespoon in 500ml of broth is enough to taste it without it dominating. Natural peanut butters can separate in hot liquid, so stir the jar well before measuring.

Chilli crisp:

Chilli crisp (also sold as chilli oil with crispy bits) is a finishing condiment, not a cooking ingredient in this recipe. The oil carries heat and flavour, and the crispy fried aromatics in the jar add texture and a roasted, slightly smoky note. Lao Gan Ma is the most widely available brand in Australia. Start with a teaspoon and add more to taste. The Shin Ramen Black seasoning is already spiced, so the total heat level builds quickly.