TikTok Ramen

Ingredients

• 1 packetinstant ramen (discard the seasoning packet)
• 15 ml (1 tbsp)unsalted butter
• 5 ml (1 tsp)minced garlic
• 5 ml (1 tsp)brown sugar
• 10 ml (2 tsp)soy sauce
• 2.5 ml (½ tsp)cooking oil
• 2 largeeggs
• 1.25 ml (¼ tsp)kosher salt
• to tasteEverything But The Bagel seasoning
• to tastered pepper flakes
• optional toppingsliced spring onions

Instructions

1. 1

   Cook the noodles

   Cook the noodles according to the packet instructions until al dente, then drain. To cook the noodles and sauce at the same time, you can leave the noodles in the water and lift them straight into the pan once the sauce is ready; take care not to overcook them.

2. 2

   Make the sauce

   Warm a small pan over medium-low heat, then add the butter and garlic. Cook until the garlic is very lightly browned. Stir in the brown sugar and soy sauce. For a spicier result, add the red pepper flakes a pinch at a time, tasting as you go.

3. 3

   Coat the noodles

   Add the noodles to the pan and stir until they are evenly coated in the sauce.

4. 4

   Scramble the eggs

   Push the noodles to one side of the pan or remove them briefly. Add the oil and let it warm. Beat the eggs with the salt in a bowl, pour them into the pan and scramble until cooked; they can still be slightly soft inside. Break them up a little, then mix them with the noodles.

5. 5

   Season and serve

   Add Everything But The Bagel seasoning and red pepper flakes to taste. Serve straight away, with sliced spring onions if you like.

What is TikTok ramen?

TikTok ramen is a social-media-inspired twist on instant noodles, commonly made by tossing cooked noodles with a quick pan sauce and scrambled eggs. This American-style version combines butter, garlic, brown sugar and soy sauce for a sweet, savoury finish.

The noodles are cooked separately before joining the sauce, while the eggs are scrambled in the same pan. That keeps the method quick and gives each portion a mix of saucy noodles and soft egg.

Nutrition and macros by portion

The nutrition label shows one serving as written: 203 calories, 8g protein, 7g carbs, 16g fat.

The instant noodles provide most of the carbohydrates, while the butter and cooking oil contribute much of the fat. The eggs provide protein, and soy sauce and seasoning add sodium; pairing the noodles with a portion of vegetables is a practical way to balance the plate.

The sauce ingredients

Butter and garlic: warm them gently until the garlic is only lightly browned. If the garlic gets too dark, it can taste bitter.

Sugar and soy: brown sugar rounds out the salty soy sauce. Stir them into the butter and garlic so the noodles can be coated evenly.

Getting the noodles right

Al dente noodles: follow the packet timing and drain them as soon as they are just tender. They will be stirred in the pan afterwards, so cooking them too far at the start can leave them soft.

Coating: toss the noodles through the sauce until there are no dry patches. If you cooked them ahead, transfer them promptly so they do not sit and overcook.

Scrambling the eggs

Low, steady heat: move the noodles aside before adding the oil and beaten eggs. This gives the eggs space to cook rather than simply coating the noodles.

Soft curds: stir until the eggs are cooked but still a little soft inside, then break them into pieces and fold them through the noodles. They will continue to firm slightly from the heat of the dish.

Adjusting the seasoning

Heat: add red pepper flakes a pinch at a time, either while making the sauce or at the end. The amount is flexible, so taste before adding more.

Finish: Everything But The Bagel seasoning adds a savoury topping, while sliced spring onions bring a fresh note if you have them. Add both just before serving.

When to serve it

This is best served immediately, while the noodles are hot and the eggs are soft. It works as a quick meal on its own, or alongside a simple vegetable side if you want something fresh with it.

Recipe notes & tips

• Have the drained noodles ready before the garlic and butter begin to brown.
• Keep the pan over medium-low heat so the garlic colours gently.
• Taste the sauce before adding much chilli, as the heat builds quickly.
• Beat the eggs just before pouring them into the pan.
• Serve as soon as the eggs and noodles are combined for the softest texture.

Variations

• More heat: add extra red pepper flakes a little at a time.
• Fresh finish: scatter sliced spring onions over the noodles just before serving.
• Less sweet: reduce the brown sugar to suit your taste.
• Different seasoning: use another savoury seasoning blend in place of Everything But The Bagel seasoning.
• Softer eggs: take the eggs off the heat while they are still slightly soft, then mix them through the noodles.

Common mistakes to avoid

• Overcooking the noodles: drain them at al dente so they do not turn soft when tossed with the sauce.
• Burning the garlic: keep the heat medium-low and stop when it is only lightly browned.
• Adding too much chilli at once: start with a pinch, taste, then add more if wanted.
• Crowding the eggs: move the noodles aside or lift them out briefly to give the eggs room to scramble.
• Leaving the dish to sit: serve straight away so the noodles do not absorb all the sauce.

How to store

Refrigerate leftovers in a covered container and eat within 1–2 days. Reheat until piping hot, stirring partway through; the noodles and eggs may be firmer than when freshly made.

Frequently asked questions