Step 3

Heat chili crisp in a pan on medium-high heat.

Step 4

Crack your egg (or eggs) over the chili crisp. Cook your egg (or eggs) for 1 minute. Lower your heat to low and cover to cook for an additional 2-3 minutes or until the egg whites are set and no longer runny/translucent.

Step 5

In another pot, bring water to a boil to cook the ramen noodles. Cook the noodles for about 2 minutes until they are al dente. Drain the noodles and set them aside.

Step 6

In another saucepan, heat the neutral oil on medium heat. Add the onions and garlic and cook for 1 minute until fragrant. Add the milk and instant ramen seasoning packets. Stir to mix until the seasonings have dissolved. Allow the sauce to simmer for 2-3 minutes to thicken.

Step 7

Add the cooked noodles to the sauce and stir to combine.

Step 8

Transfer the creamy ramen to another bowl and top with the chili oil-fried eggs, enjoy!